Popular Conditions & Diets
Ingredients
17
Time
10m
Serves
6
Recipe by Julia Gibson
Ingredients
17
Time
10m
Serves
6
Gluten-Free
Dinner
1 1/2 cups
Bobs Red Mill Paleo Flour
3/4 cup
Tapioca Starch
3/4 cup
Arrowroot Starch
1 Tbsp
Psyllium Husk Powder
3 tsp
Kosher Salt
Divided
3
Large Eggs
3 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Water
400 g
Frozen Squash
2
Shallots
finely diced
2
Garlic Cloves
minced
2 Tbsp
Nutritional Yeast
1/4 tsp
Nutmeg
1/2 tsp
Black Pepper
150 g
Soft Tofu
1/2 cup
Unsalted Butter
16
Fresh Sage Leaves
1
Make the filling: in a large skillet over medium heat, warm 1 tablespoon of olive oil. Add in the squash, shallots and garlic. Sauté until the squash softens. Add in the nutritional yeast, nutmeg, I teaspoon salt and pepper. Add the squash mixture to a blender along with the soft tofu, and blend until smooth. Set aside.
2
In the bowl of a stand mixer fitted with the dough hook, combine the paleo flour, tapioca starch, arrowroot starch psyllium husk and kosher salt. In a separate bowl, whisk together the eggs, olive oil and water. With the stand mixer running on low, pour in the liquid mixture. Raise speed to medium-low, and continue mixing until a dough forms. Add more oil, one tablespoon at a time, as needed if the mixture seems too dry.
3
Sprinkle a work surface with tapioca starch then transfer the dough to the work surface. Knead the dough together until a smooth ball of dough forms. Divide the dough into 4 equal parts and lightly wrap 3 of the portions in plastic wrap.
4
Dust your work surface with more tapioca starch then roll out the first section of dough into a long, 6” wide rectangle, that’s as thin as possible while still being able to handle the dough. Cut into 3” x 3” squares.
5
Fill a small bowl with water. Scoop a little bit of the squash filling into the middle of each square. Dip your finger into the water and lightly wet the edges of 1/2 the square of dough, then fold over into a triangle. Use the back of a fork to lightly press the edges of the dough together. Repeat with remaining dough and filling.
6
Bring a large pot of water to boil, then add the ravioli. Cook for 4-8 minutes until the pasta floats to the top and the filling is hot. Drain well.
7
While the pasta is cooking, add the butter to a large skillet over medium heat. Cook until the butter foams, browns and smells nutty, about 3-5 minutes. Turn off the heat and add the sage leaves, allowing the residual heat to cook the sage.
8
Add the drained ravioli and gently toss the pasta with the browned butter and sage. Season with salt and pepper to taste.
9
Divide between bowls and top with fresh grated parmesan or vegan parmesan.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
