We’ve been using Otto’s Cassava Flour for a while now, for things like fried calamari and our favorite banana bread… and if that weren’t versatile enough, Jaclyn of The Family that Heals Together has now used it to create DESSERT RAVIOLIS! If you haven’t tried this new product you can check it out at either their site here or our favorite paleo store, One Stop Paleo Shop. We’re starting to use it more in our recipes for nut-free options, so it’s good to keep on hand!
That said, it is straight starch, so keep in mind that while treats aren’t an everyday food, fun food like these raviolis can certainly make the transition to Paleo a lot easier, and we love seeing what new and interesting recipes the Paleo community is coming up with!
For more fun food and a ton of great recipes from our fantastic guest poster, check out her previous guest post on Alternative Treatments to ADHD here or get information on healing, and stories about life with her little ones, check out Jaclyn’s site!
Last fall, I discovered one can make paleo pasta. I was blown away (and awfully proud of myself!), and best of all, it was really easy! You can see my original Paleo pasta recipe for pumpkin ravioli in herbed brown butter here. This time, when I decided to create a new pasta recipe for Paleo Parents, I decided to get a little more creative… that, and I really like treats. So do my four boys!
I started dreaming up all the ways I could turn a ravioli into a treat. I couldn’t pick just one, so I decided to make three different flavors! Let’s just say my boys did not complain!
Here, I’ll give you the ingredients and directions to make the following:
Chocolate Caramel Ravioli, Cherry Turnover Ravioli, and Peach Cobbler Ravioli.
See why I couldn’t pick?
These raviolis are best served fresh and hot! The consensus in our family was that we like the Peach Cobbler Raviolis best!
- 1 cup Otto’s Naturals Cassava Flour
- 1/4 cup warm water
- 2 eggs
- 2 T. avocado oil or olive oil
- 1 T. coconut flour
- 1 T. maple sugar
- ½ t. vanilla extract
- Brown butter ghee or other preferred fat for frying (about 6 T.), plus a teaspoon each maple sugar and ground cinnamon to mix in the ghee for Peach Cobbler Raviolis
- Place all ingredients in the bowl of a stand mixer and mix with the paddle attachment for ten minutes. Alternatively, you can mix it together by hand until it’s well combined.
- Meanwhile, flour your surface with about 1-2 T. cassava flour or arrowroot.
- Once the dough has formed a nice ball, turn it out onto your floured surface and roll it out to 1/8-1/16-inch thickness. You want it to be quite thin.
- Using a square-shaped cutter (I happened to have a scalloped-edge cookie cutter like those found in this set, cut 24 squares. You will have to ball the scraps back up and roll them out several times until you run out of dough. With this amount of dough, I was able to cut exactly 24 2.5-inch squares for some jumbo raviolis.
- Start a medium-sized pot of water boiling.
- Choose what you’ll fill your raviolis with. You can buy high-quality, organic all-fruit preserves like this, or make your own easy Paleo Preserves using this recipe. For the Peach Cobbler Ravioli, use peach preserves; for Cherry Turnover Ravioli, use cherry preserves; and for Chocolate Caramel Ravioli, use mini allergy-friendly chocolate chips.
- Using a pastry brush, brush water on the edges of each square of dough.
- Scoop one tablespoon of the filling onto 12 of the squares (for 2.5-inch raviolis. Use your judgement if you make smaller squares, and adjust the amount of filling accordingly).
- Place the empty squares, one by one, on top of the squares topped with filling, pressing the edges together as you go. You can go back and press the edges with a fork to better secure them.
- Using a slotted spoon or spatula, place about half the raviolis in your pot of boiling water. Let them cook for about 6-8 minutes, stirring them a few times to be sure they don’t stick.
- While the first batch of raviolis are cooking, prepare the brown butter ghee.
- Melt the ghee over medium heat in a large skillet.
- If you’re making Peach Cobbler Raviolis, add the maple sugar and cinnamon and stir.
- Once the first batch of raviolis are done in the boiling water, using your slotted spoon or spatula, transfer them to the hot ghee.
- While the raviolis are cooking in the brown butter ghee, put the second half of the raviolis in the boiling water.
- Fry each ravioli for a 2-3 minutes per side, then transfer to a plate for cooling.
- Once the second batch is done in the boiling water, cook them the same way in the ghee, then remove from heat.
- For a caramel sauce that tastes good on any of the flavors, combine 1/2 cup each maple syrup and honey and bring to a boil. Stir for five minutes, turn the heat to a high simmer, then add 1 T. each of ghee and coconut cream. Continue stirring over heat for another five minutes before drizzling over raviolis and eating.
- For a white frosting that works especially well for the Cherry Turnover Raviolis, combine ½ cup of coconut butter (see how to make it here, ¼ cup coconut milk, 1 T. ea maple syrup and honey, and ½ t. vanilla in the blender and blend until smooth. Scoop into a piping bag and pipe onto raviolis.
Eating a paleo diet has done so much for my health and the health of my whole family, including my four boys, who I’m raising to be strong, healthy men one day!
I know getting started can be intimidating and confusing, so I’ve created an e-book to help you along. My new book The Sorta 30 is a 30 day guidebook to jump start your journey to health and primal eating.
More relaxed and “doable” than other more strenuous 30 day plans, The Sorta 30 helps you to navigate diet changes without feeling deprived, by removing the worst offending foods, but allowing you to still enjoy many healthful foods! Get The Sorta 30 for only $6 here!
[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2016/05/Jaclyn-head-shot.jpg[/author_image] [author_info]When Jaclyn became a mom more than eight years ago, health food was the last thing on her mind, but when her oldest son began to struggle with behavioral problems early in life, she dove in headfirst to begin learning about how to live and eat naturally. Since then, her children have been healed of behavioral disorders, eczema, and digestive problems, and her own thyroid disorder has been healed. She focuses on living joyfully and raising a healthy, happy family. Connect with Jaclyn: Instagram | Pinterest | Facebook | Facebook Heal Together Community |Blog (2 free ebooks when you sign up for her newsletter here!)[/author_info] [/author]