This dough recipe works for any ravioli filling really, feel free to try alternatives. I find a pure cassava flour dough is too crumbly/difficult to work with and tigernut gives it a bit more robustness. You can also experiment with adding tapioca or arrowroot starch for a bit of extra chewiness.
Note: Added an alternative recipe dough which may work better due to alternative flour variability - recommend starting with it.
Make the filling: saute onions, garlic, and chopped up sausages/liver in olive oil on medium heat until meat is cooked (5-10 minutes). Add chard and cook for another 5 minutes.
Add salt & vinegar. Turn off the heat and add chopped mint.
Make the dough: mix all the dough ingredients together, adding hot water (can be just boiled) last. Mixture should form a ball of dough that adheres - if too sticky to handle/roll out, add more flour (if too crumbly/dry, add more water).
[For alternative dough: blend/food process cooked cassava until smooth, then add in cassava flour and other ingredients. Workable dough ball should form. Continue as follows.]
Roll out dough with rolling pin on dusted surface - dough should be ~1mm thickness.
Cut out ravioli squares with a sharp knife or pasta cutter, add filling to half, and cover and seal edges of individual ravioli (raviolo? ;) ) with leftover squares.
Cook in salted, boiling water for 2-3 minutes, or until ravioli float to the surface.
Strain and serve, garnished with fresh mint, extra virgin olive oil, and sea salt.
Recipe by J.S. Hunter Fiction at https://jshunterfiction.com/spring-lamb-mint-ravioli/