You know those meals that are so great because they take like 30 minutes to throw together start to finish? Yeah, this is not one of those. But don’t leave me yet, I want to tell you all about this recipe.
This is one of those really special recipes that you make for a special occasion. A birthday, a celebration, an anniversary – this is that sorta meal. It fills your heart with so much joy that not only did you make homemade ravioli, you made homemade ravioli without dairy, nuts, grain, or dairy. No garbage, no freaky GMO’s, just whole food ingredients and lotsa love.
Also I have a confession to make. I had never tried crispy sage leaves before today on account of the fact that I am really not that confident about making “fancy” food. But I cannot believe not only how easy they are but also how DELISH!!! I could promise you that I won’t be topping every recipe from here on out with crispy sage leaves, but I might be lying. I’ll do my best though to try.
I stuffed these with a mushroom mixture and although there is no cheese, you won’t miss it. Because on top is the creamiest loveliest dairy free sauce that will totally mess with your mind in the best way. And then of course the crispy sage leaves. Because…new obsession. And that’s it! Take your time making this and enjoy the fruits of your labor!!
For the Cream Sauce:
- 3 tablespoons ghee (or avocado oil)
- 1/4 onion, diced
- 1/2 cup coconut milk
- 1/2 cup flax milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt or more
- 1/4 teaspoon black pepper
- 1 tablespoon arrowroot
For the Mushroom Filling:
- 8 ounces mushrooms, diced
- 1/2 onion, diced
- 1 tablespoon ghee (avocado oil)
- 1/4-1/2 teaspoon sea salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon dried ground sage
- 1/8 teaspoon dried thyme
- 1/8 teaspoon pepper
For the Ravioli (I used THESE) :
- 1 cup cassava flour (not tapioca) + extra for dusting
- 3 eggs
- 1/4 teaspoon sea salt
- 3 tablespoons avocado oil or preferred cooking fat
For the Crispy Sage:
- Handful fresh sage leaves
- 2 tablespoons cooking fat of your choice
- Pinch salt
- To make the filling, saute all ingredients over high heat until the veggies are cooked and nicely browned and set it aside (about 10 minutes)
- To make the sauce, saute the onion in a saucepan with the ghee over high heat for about 5 minutes or until nicely softened
- Add in all the remaining ingredients then transfer to a blender (this includes the arrowroot)
- Blend on high until combined well and creamy and then pour back into the saucepan over low heat
- Bring 8 cups of water to a boil
- To make the dough combine all ingredients and kneed by hand until you can roll a ball
- On a piece of parchment paper, sprinkle a little extra cassava flour and roll the dough out until it is maybe 1/8 inch thick
- On one side of the dough, spoon about 1/2 teaspoon-3/4 teaspoon of the filling in little mounds, spread about 2 inches apart
- Now fold the other half of the dough (without filling) in half, covering the filling mounds – you can use the parchment paper underneath to help you fold it over if it is too fragile to do without help
- Press down on the top layer of pasta just slightly so you can make out where the filling mounds are
- Using a ravioli cutter, press down gently, with the filling centered in each “stamp” and then drop the cut ravioli into the boiling water
- Allow the ravioli to cook until they float to the top, about a minute or two
- Use a slotted spoon and remove them, gently shaking off excess water and transfer to a plate
- And lastly, to make the crispy sage leaves, heat cooking fat over medium/high heat and drop in sage leaves, cooking up to 30 seconds on each side or until crispy but not burned
- Remove them from the oil carefully as they are delicate; I used toast tongs for this
- Now spoon the desired amount of sauce onto the ravioli and garnish with crispy sage leaves
Hi. I was wondering if you have had the opportunity to try freezing these or similar grain-free ravioli before cooking? I would love to have a stash of something like this in the freezer for those last minute evenings!
I have not frozen them yet but I would THINK it would work; my guess is you’d want to drop them into boiling water for a couple minutes after removing from freezer. Let me know if you try!
Thank you so much for this recipe! I can’t wait to try it. Mushroom ravioli with cream sauce was my favorite dish at Olive Garden and I haven’t had it in years because of my UC. I love your website and appreciate all the hard work you do 🙂
Awww thanks Rita, I hope you enjoy this recipe!
can I use any flour other than cassava? (like coconut or tapioca?)
I have not tried this with any other flour. I have seen almond flour pastas before so you could use one of those as a base!
Hi, I’m currently on AIP so no eggs at the moments. What would you suggest to replace the egg pls?
I haven’t made this without egg so I hesitate to give advice on substitutions.