Paleo Dessert Raviolis: Three Ways, Guest Post: The Family That Heals Together

Ingredients

• 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

Instructions

Pasta directions:
1. 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.
2. Meanwhile, flour your surface with about 1-2 T. cassava flour or arrowroot.
3. 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.
4. 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.
To assemble the raviolis:
5. Start a medium-sized pot of water boiling.
6. 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.
7. Using a pastry brush, brush water on the edges of each square of dough.
8. 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).
9. 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.
10. 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.
11. While the first batch of raviolis are cooking, prepare the brown butter ghee.
12. Melt the ghee over medium heat in a large skillet.
13. If you’re making Peach Cobbler Raviolis, add the maple sugar and cinnamon and stir.
14. Once the first batch of raviolis are done in the boiling water, using your slotted spoon or spatula, transfer them to the hot ghee.
15. While the raviolis are cooking in the brown butter ghee, put the second half of the raviolis in the boiling water.
16. Fry each ravioli for a 2-3 minutes per side, then transfer to a plate for cooling.
17. Once the second batch is done in the boiling water, cook them the same way in the ghee, then remove from heat.
Prepare your topping:
18. 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.
19. 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.