October 1, 2016

AIP Ravioli with Pumpkin Filling!

AHHH!! Have you ever accomplished something that is just too great for words and you simply can't believe you ACTUALLY did it? Well, that is pretty much how I am feeling at this moment. I just created THE perfect RAVIOLI!! Sierra has been wanting Ravioli for some time now and so today I finally went all in! These ravioli are grain free, dairy free, egg free, nut free, seed free, meat free, and vegan! That is quite the list! Even though they aren't made from traditional ingredients, they are SO GOOD! Seriously...


At first I was a little worried that they would split open as soon as they entered the water but I didn't have A. SINGLE. MISHAP. YAY!! They were SO forgiving! If there was a crack in the dough, just squish it together and you are good to go! It helped to smear a little bit of water on the cracks to help it meld.

As I was making these, I quickly realized that the pizza cutter was my new best friend! It worked perfectly to cut the dough and also to lift it from the cutting board. These had fantastic texture, one you would expect from a noodle. the flavor was amazing and you could't taste the plantain at all. This recipe made 11 ravioli (about 2 inches by 2 inches) and about one cup of noodles. Both were extremely delicious and I like them equally :)

AIP Ravioli with Pumpkin Filling

For the noodle:
  • 1 3/4 cups of Plantain Flour
  • 1 cup of Cassava Flour
  • 1 cup of Oil

  • 2 Tablespoons of Water

For the Filling:
  • 2 1/2 cups of Pumpkin (either cooked or canned)
  • 2 Red Onions (caramelized)
  • 3 Tablespoons of Lard
  • 2 Portobello Mushrooms (diced)
  • 1/4 teaspoon of Cinnamon
  • 1 teaspoon of Fresh Thyme (without the stalk)
  • 1 teaspoon of Dried Sage
  • 1 teaspoon of Salt (or to taste)
  1. Get a large pot and fill it half way with water. Put it on high and allow to start boiling
  2. Dice the red onions and throw them in a pan with the lard. Get them going on medium-high heat and stir occasionally. Once they start to smell overdone, turn them down to low and cook for 2-3 more minutes! When the onions are almost done, add the mushroom and sauté for a couple of minutes.
  3. Put the water and oil for the noodles in the food processor and put both flours in a separate bowl. 
  4. Turn the food processor on and start adding the flour tablespoon by tablespoon. Go slow! Keep adding the flour until a ball of dough starts whipping violently around and around. 
  5. Take the dough and put it on a cutting board. Start kneading the ball and add any leftover flour if it isn't used up yet. 
  6. Get a pan and put it on medium heat. Start cooking your pumpkin and add the mushrooms, onions, cinnamon, thyme, sage, and salt. Let it cook for about 5 minutes and let sit for a minute or two so you don't burn you hands when making the ravioli. 
  7. Start rolling out your dough. Do it gently and thoughtfully so that it doesn't rip. Once you have two sheets that are extremely thin, add a ball of the filling to the middle of one sheet.
  8. Take the second sheet and lay it over the top of the first. Press firmly around the edges to make sure that it is sealed. If there are any cracks in the dough, use a drop of water and squish it back together. Don't panic!
  9. Use the pizza cutter to cut a square and lift it off the cutting board. Then, drop it into the boiling water.
  10. After about 2 minutes (or until really limp), fish them out of the pot using a slotted spoon and lay them on a plate lined with paper towel. 
  11. Keep making ravioli until the dough is used up. There WILL be more filling than will fit in the noodles. It is spectacular on the side especially if you need a little extra to go with them. 
  12. If there is not enough dough at the end to make one more, simply roll it out and cut it into strips. Boil them for about a minute and you will have a few noodle ribbons (equally delicious when put with the leftover filling!). 
  13. Try not to eat them ALL. 

The AMAZING cheese sauce that brings it ALL together:

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