A pea tendril shoots through the sky
And wanders into an animal
A bud blossoms and replies
A bower of yellow pink daffodils
Sheep play in the hills and take naps
Gaze fondly onto their families
Birds chirp and trill and relapse
Bright blue balls of music and amity
Fresh thin minty tall blades of grass
And scents of wet earth and round rose blooms
Cats sneak through a winding crevasse
Sniff moss and poke paws at brown mushrooms
This is spring, in all its refrains
A verdant source of light and quatrains.
And what’s more spring than fresh pasta? 😉
Spring Lamb & Mint Ravioli (paleo, AIP)
Prep time
Cook time
Total time
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.
Note: Added an alternative recipe dough which may work better due to alternative flour variability - recommend starting with it.
Author: Julie Hunter
Recipe type: Paleo, Autoimmune-Protocol (AIP)
Cuisine: Italian
Serves: 3-4 servings
Ingredients
- Ravioli Dough
- 1 c tigernut flour
- 1 c cassava flour
- 1.5 tsp sea salt
- 2 tb extra virgin olive oil
- ¾ c hot water (start with ½ and add more if dough is dry)
- Tapioca flour 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)
- Ravioli Filling
- 2 tb extra virgin olive oil
- ½ onion (minced)
- 4 cloves garlic (minced)
- 2 lamb sausages (1/2 pound, chopped small)
- lamb liver (1/4 pound, chopped small)
- 3-4 stalks rainbow chard (chopped small)
- 1 tb apple cider vinegar
- 2 tsp sea salt
- 2 sprigs mint (minced)
Instructions
- 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.
NOM. PASTA4LIFE.
This recipe features in Phoenix Helix’s Paleo AIP Recipe Roundtable. Â
I want.
Let’s have a ravioli party! 😉
when ive used tigernut flour, it makes for a very dark brown colour in baked goods and naturally extremely sweet. It tends to dominate over other flours I’ve used in combination for a single recipe. I don’t understand how it can possibly turn out the way you’ve pictured…which is very bright white and presumably not sweet but savory?
*confused*