Currently in grainless heaven because of this ricotta and spinach stuffed ravioli paired rwith my classic marinara sauce! No need for meat with this recipe, they are extremely filling – you’ll understand why when you see the ingredient list. They are gluten free, dairy free, paleo, soy free and vegan. Later this week I’ll be posting another version with a vegan cream sauce!
1 ½ cup almond flour
½ cup tapioca starch + ¼ extra for dusting
2 tsp ground chia seeds
2 eggs + 3 for wash
2 tbsp avocado oil
½ tsp salt
1 cup cashew cream, prepared ahead of time – Click HERE for a basic recipe (I have a version coming in The goinggrainless Cookbook!)
1 tsp avocado oil
1 yellow onion, chopped
2 cloves garlic, minced
3 cups spinach
½ tsp salt
Click HERE for the recipe
Combine flour, starch, chia seeds, eggs, oil and salt in a large mixing bowl. Mix well then roll into a bowl using hands.
Dust a flat surface with tapioca starch. Divide ball of dough into 6 sections. Take one section at a time and flatten with rolling pin. Add tapioca starch on top as needed when rolling. The dough is extremely sticky. I find it easiest to add a lot of excess starch for dusting. It also makes it easier if you wet your hands when working with the dough so it doesn’t stick.
Once dough is flattened cut out 1 ½” – 2” squares for the ravioli, place individually on a sheet of parchment paper.
In a pan on stove stop heat oil. Add in onion and garlic. Sauté for 5-7 minutes until onions are almost transparent.
Add in spinach and salt during last 3 minutes of cooking. Sauté until wilted
Turn off heat. Pour in cashew cream and mix well.
Using a spoon drop 1/2 – 1 tbsp of filling in half of the dough squares.
Fill a small cup with water. Dip fingers in water and then using hands wet edge of the dough that’s filled with the cashew cream and spinach mixture.
You should still have half of the dough square left. Wet each one with fingers, then place on top of piece with filling. Press with fingers to seal.
Scramble an egg in a small bowl. Using a basting brush spread a light layer on each ravioli.
Bring a large pot of water to a boil water.
Drop ravioli in water. Cook for about 2-3 minutes until they begin to float. Scoop out of with strainer and place on a plate.
Top with your favourite sauce and serve!