Name: Sweet Potato and Spinach Ravioli Recipe
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: Paleo
Ingredients: ¾ cup sweet potato puree; 1 cup + 2 tablespoons cassava flour; ¾ teaspoon salt; 4 cups fresh spinach, chopped; 2 cloves garlic, sliced; 2 tablespoons extra virgin olive oil; ½ cup full fat, unsweetened coconut milk (additive free); 2 tablespoons tapioca starch + 1 tablespoon water (slurry); Sea salt to taste; 3 tablespoons extra virgin olive oil; 2 cups button mushrooms, sliced; Sea salt to taste

Ingredients

Ravioli Dough:

¾ cup sweet potato puree

1 cup + 2 tablespoons cassava flour
¾ teaspoon salt

Spinach Filling:

4 cups fresh spinach, chopped

2 cloves garlic, sliced
2 tablespoons extra virgin olive oil
½ cup full fat, unsweetened coconut milk (additive free)

2 tablespoons tapioca starch + 1 tablespoon water
Sea salt to taste

Mushroom Sauté (Optional):

3 tablespoons extra virgin olive oil
2 cups button mushrooms, sliced
Sea salt to taste

Instructions

Step 1: Prepare the spinach filling by heating olive oil in a large skillet over medium heat. Add sliced garlic and sauté until just brown.

Step 2: Add chopped spinach in batches, stirring and allowing it to wilt slightly between additions. Sauté for 3-4 minutes.

Step 3: Stir in coconut milk and sea salt, allowing the mixture to simmer for 2-3 minutes.

Step 4: Mix tapioca starch and water in a small bowl to form a slurry. Pour into the skillet, reduce heat, and stir until the mixture thickens. Remove from heat and set aside.

Step 5: Bring a large pot of salted water to a boil for cooking the ravioli later.

Step 6: In a large bowl, combine sweet potato puree, cassava flour, and salt. Knead by hand until the dough is dry, soft, and pliable. Add more cassava flour by tablespoon if too wet.

Step 7: Divide dough into thirds. Place one third on a large piece of parchment paper. Fold the parchment in half and roll the dough into a rectangle about 5 inches wide, 10 inches long, and 1/8 inch thick.

Step 8: Place approximately 1 tablespoon of spinach filling at least 1 inch apart along one half of the dough rectangle.

Step 9: Fold the dough over the filling using the parchment paper, pressing out any air around the filling portions.

Step 10: Cut the folded dough into 2 x 2 inch squares using a knife or pastry cutter. Pinch the three free edges to seal each ravioli, using a fork if desired for a tighter seal.

Step 11: Repeat the rolling and filling process with remaining dough and filling.

Step 12: Boil ravioli in salted water in batches of 3-4 for 2-3 minutes until tender. Remove with a slotted spoon and transfer to serving plates.

Step 13: For the optional mushroom sauté, add olive oil and sliced mushrooms to the skillet used for the spinach filling. Cook until mushrooms soften, seasoning with sea salt to taste.

Step 14: Serve the ravioli warm, topped with mushroom sauté if desired.

Tips & Variations

Make sure the dough is not too wet; adding cassava flour gradually helps achieve a pliable texture that’s easy to roll.

Use parchment paper to prevent sticking when rolling and folding the dough.

Try substituting the spinach filling with kale or Swiss chard for a different flavor profile.

Serve with a drizzle of olive oil or a squeeze of lemon for added brightness.

Storage

This ravioli is best enjoyed immediately after cooking. If you have leftovers, store them in an airtight container in the refrigerator and consume within 1-2 days. Reheat gently in a skillet or in hot water to avoid damage to the delicate dough. Freezing pre-cooked ravioli is not recommended as it may affect texture.

FAQs

Can I freeze the ravioli?

It is not recommended to freeze the pre-cooked ravioli as the texture can suffer. For best results, prepare and cook fresh.

Can I use other flours for the dough?

This recipe relies on cassava flour for its unique texture and elasticity, especially for AIP and paleo diets. Substituting with other flours may change dough consistency and is not advised without adjustments.