Ravioli, No Grains

Ravioli are always a treat. These are easy to make. I use my tortilla press, but you can use a cutting board or rolling pin. It's best to keep them on parchment, as the dough does like to stick. Also keep a piece of parchment over them as you are making them so they don't dry out. They are so yummy! It's not the sort of food I've allowed myself to eat in a long time. As I have been gluten free for 32 years... wow.

Servings 6

Prep Time 30

Cook Time 15

Equipment

2 medium sauté pans
1 extra large sauté pan
1 rolling pin, cutting board, or tortilla press

Ingredients

Dough

1 1/2 cups Almond Flour
1 1/2 cups Arrowroot Flour Plus 1/4 cup if dough is too soft
3 ea Small Soy and Corn Free Eggs
1/4 tsp Salt

Spinach Filling

1 tbsp Extra Virgin Olive Oil
1 clove Garlic Diced
3 cups Spinach Chopped
5 ea Kalamata Olives Diced
1/4 cup Romano Cheese Shredded

Mushroom Filling

1 tbsp Extra Virgin Olive Oil
2 cloves Garlic, Diced
3 cups Diced Mushrooms
1/4 tsp Salt
1/4 cup Romano Cheese Shredded

Sauce

2 tbsp Extra Virgin Olive Oil
1/3 cup Strained Tomatoes the label should say skins and seeds have been removed
2 tbsp Red Wine or water
1 tsp Italian Seasoning
1/4 tsp Garlic Powder
1/4 cup Romano Cheese

Instructions

Make the fillings. In 2 pans sauté the garlic in olive oil over medium low until soft. Add all other ingredients for each filling and cook until moisture has evaporated. Remove from heat transfer to bowls, and add the cheese.
Place all of the dough ingredients in a bowl.
Starting with a fork mix the dough ingredients until you a dough starts to form then knead the dough with your hands. It should not be sticky. It should be about the constancy of playdough. Divide the dough into 18 balls of equal size. Press them out one at a time between pieces of parchment using a tortilla press or rolling pin.
Place them on parchment, without too much overlap and keep them covered with a piece of parchment to keep them from drying out.
Fill each round by placing a teaspoon of filling in the center, put a little water on your finger and moisten the lower 1/2 of the edge of the pasta and fold the filling into the ravioli.
Place the fill raviolis on a cutting board so that they are not touching.
While you are filling the pasta. fill an extra large sauté pan with 2" of water and set to boil. Cook the pasta 4 minutes on one side, flip them gently then cook them on the other side.
Prepare the sauce by placing extra virgin olive oil, low lectin tomato sauce, seasoning and wine or water on medium low until it simmers. Remove the ravioli from the water, plate them and drizzle with a little sauce and sprinkle with shredded Romano cheese.
For a extremely minimal lecitin alternative, put 2 tbsp Ghee, 2 tbsp extra virgin olive oil and 2 cloves of garlic minced over medium heat, and toss the raviolis in this when they are done cooking. Leave them in this sauce for a few minutes to cool, stir them again then plate them and sprinkle with shredded Romano Cheese.