Mushroom Ravioli (paleo, AIP, vegan)

Author: Julie Hunter

Recipe type: Paleo, Autoimmune Protocol (AIP), Vegan

Cuisine: Italian

Prep time: 1 hour

Cook time: 5 mins

Total time: 1 hour 5 mins

Serves: 16-18 large ravioli

Note: this recipe is still in troubleshooting mode. I made it with a Peruvian cassava flour from my local Shoprite (this brand specifically, couldn't find a pic of the actual yuca flour) - it seems to have different binding properties than other brands though, so results have been quite different with Otto's and other cassava flours. I'm working on contacting the company for more info on their distribution and process method, and will update accordingly. In the meantime this recipe may work better with increased amounts of tigernut and tapioca flour, cutting the cassava flour entirely.

Update: Added my alternative dough recipe below which may work better for folks since it's less dependent on multiple alternative flour brands - recommend starting with that one.

Ingredients

Ravioli Dough (original)
1 c tigernut flour
1 c cassava flour
½ c tapioca flour or arrowroot starch
1.5 tsp sea salt
2 tb extra virgin olive oil
2 tb nutritional yeast (optional)
¼ - ½ tsp ground turmeric (optional, for color)
½ - ¾ c hot water (start with ½ and add more if needed to form dough ball)
Tapioca flour/arrowroot starch for dusting
Alternative dough recipe:
3 whole pieces boiled cassava (~2+ cup when blended + packed after cooking)
1 c Otto's cassava flour
2 tsp sea salt
2-3 tb olive oil
2 tb nutritional yeast (optional)
¼ - ½ tsp ground turmeric (optional, for color)
Mushroom Filling
2 tb extra virgin olive oil
3 cups mushrooms (I used shittake, white button, and portobella)
1 onion
4-6 cloves garlic
1.5 tb apple cider vinegar or fresh lemon juice
2-3 tb coconut cream
2 tb nutritional yeast (optional)
1.5 tsp sea salt
handful fresh parsley
Sauce/Gravy
2 tb cassava flour
1 tb extra virgin olive oil
¾ c chicken or vegetable (V) stock
2 tb coconut cream
½ tsp sea salt

Instructions

Food process mushrooms with onion and garlic (or chop finely). Add to oil in medium hot pan and cook until mushrooms have browned.
Add ACV/lemon juice, salt, nutritional yeast, and cook another 5 minutes.
Add coconut cream and parsley and turn off heat.
Make ravioli dough filling, combining all the dry ingredients and then mixing well with hot water until dough ball forms (dough should be knead-able, not sticky, with a good springy quality).
[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 to 1mm thickness sheets on dusted surface. Spoon 1.5 tsp of filling onto evenly spaced out sections of dough. Cover with another sheet of pasta and carefully press together, squeezing out the air around the filling. Cut out raviolis using a ravioli cutter or a knife.
Cook in boiling, salted water for ~3-5 minutes, or until raviolis float to the top.
To make sauce, heat oil with flour in a saute pan to make a roux. When roux has browned slightly, add stock and whisk out lumps, continuing to whisk (~5 minutes) over medium heat until mixture has thickened. Add salt and finish with cream.
Garnish ravioli with gravy and fresh parsley and revel in earthy flavors.

Recipe by J.S. Hunter Fiction at https://jshunterfiction.com/mushroom-ravioli/