After a long weekend at State compeitions for National History Day with a group of students and fellow chaperones it feels nice to plan an amazing dinner for my wonderful and amazing boys. After having a bit of grumpy tummy time for the past couple weeks, which is clearing up, caused by an adventurous trip to the local vegan shop to try ‘gluten’ free granola that was tasty, but not gluten free, I am craving amazing pasta.
After searching and reading and then working on creating my own recipe for Paleo Raviloi I am pretty exited to make a trip to Foodland Farms and prep my pasta.
I will have to post pictures during and after the process, but wanted to share my plan if anhyone else is craving heavenly pasta for their sunday dinner.
Ingredients for the Paleo Raviloli pasta:
▪ 2 1/2 cups almond and coconut flour mix (I am going to add a tbs. of baking soda as well, the original recipe was for a gluten free all purpose mix, or bread mix, but they have quite a few million ingredients.)
▪ 1/2 teaspoon fine sea salt
▪ 5 eggs
▪ 1 egg yolk
Measure out the flour and add it to a food processor. Add the salt and eggs and pulse until a thick dough forms. Make sure not to over blend it – dough can get tough very easily.
Transfer the dough to a gluten-free floured surface or parchment paper. Knead with your hands until you have a soft, well combined pasta dough. Cover with plastic wrap and let sit for at least 20 minutes. I am planning on making the filling while the dough rested.
To make the raviolis, either using a pasta machine (which I don’t own) or simply a rolling pin, Based on resaerch it seems as though seperating the dough into fourths then roll your dough out on a flat surface until it’s very thin. Less then 1/8″ in thickness if possible.
With the large sheet of rolled out dough, cut out your ravioli squares (or circles if that’s what you prefer) I am planning on making random shapes so that there is not any arguments as to which child has squares, etc. Take one square and add a dollop of filling, wet the edges with your finger and top with another square of dough. With a fork, pinch the edges together. Repeat with the remaining dough and filling.
To cook the raviolis, bring a sauce pan of slightly salted water to boil. Carefully place the raviolis in the boiling water and cook for about 6 -10 minutes (until the dough seems cooked through and they are floating at the top of your pan). Cook them in small batches at a time, about 5 – 6 to a pot.
For Bacon Beef Filling:
1 lb ground beef
1/2 package of bacon
2 tbsp nutmeg
1 tbs jamican allspice
1 tbs onion powder (just because my son can find the smallest onion in any reciepe)
1/2 cup coconut milk
I am also thinking about adding goat cheese.
Brown the beef and crisp the bacon. Then chop up the bacon and put all ingredients in the food processor, not to cream but to pulse until blended and meat chunks are smaller for the ravioli.
Then fill the raviolis.
After cooking cover with pasta sauce of your choice.