Who remembers those frozen raviolis with ricotta you’d buy at an Italian Deli? Well the nights my mom would make those were such a treat at my house! I loved those pillow-y raviolis, I could eat them by the box-full!! So good.
Well… I managed to make my own home-made and gluten-free, grain-free and vegan optional if you don’t eat egg using Otto’s Cassava Flour and almond meal. The results were definitely beyond my expectation… the elasticity from the cassava flour really did wonders here as always. I even had some raviolis I was questioning (there may have been some patching work done on my end before boiling)… but they held together beautifully. I do not have a pasta roller or a ravioli cutter, but no matter… where there’s a will there’s a way! Just a rolling pin, parchment paper, a biscuit cutter and a dream – and here they are. The sweetness from the acorn squash filling with the saltiness and earthiness from the pesto? Perfect. Toasted pine nuts for a crunch.. hayyyy! It’s a party on a plate. This recipe will be a staple for me for sure, and while it may not be as fast as frozen boxed ravioli… it’s worth the extra effort for a nice Sunday meal 🙂
Hope you love it as much as I do!
You won’t use all of the whole acorn squash… so save the rest of it and use it in this soup 🙂
1/2 acorn squash, roasted (either roast it whole with leftovers, or cut in half and roast)
salt, pepper, nutmeg to taste
2 cups kale, stems removed
1/4 cup pine nuts
1/4 cup olive oil
2 cloves garlic
salt, pepper to taste
1/4 cup pine nuts, toasted
Make pesto by combining all ingredients into a food processor and set aside. Pre-heat oven to 400f degrees, while it heats up, spread pine nut topping onto a piece of tin-foil and toast for 3-4 minutes tops – make sure you watch them closely, once you smell them they should be done. Remove and set aside.
Cut the squash in half length-wise, you’ll use half or less than half of the center. Roast both halves or only one on a lightly greased cookie sheet, flat side down for 30-40 minutes.
Once finished roasting, spoon out the center of the squash and season with salt, pepper, and nutmeg to taste. Set aside to cool down so you can handle it later.
Prep the dough by mixing the first 5 ingredients in order together in a mixer or by hand with a wooden spoon until well combined and a dough has formed.
Keep a cup of water next to you so you can add more if the dough cracks, you can easily knead the water in or on the contrary, more cassava flour if the dough is too wet.
Line your counter with a piece of parchment paper, lightly dust it with cassava flour, and after kneading the dough, lay it down. Roll it out with another piece of parchment paper on top and a rolling pin until thin and even. Roll it as thin as you can with it still staying intact.
Using either a ravioli cutter, biscuit/cookie cutter or small lid – cut out the ravioli pieces. Spoon in the seasoned squash, keeping it in the center of the ravioli. Top it off with a 2nd piece of cut dough and press the edges together with your hands (you can also use a fork for extra reinforcement if you’d like, but I didn’t need to). Continue on until you’ve used all the dough you can!
Bring a large pot with water, salt, and a little touch of olive oil to boil. The pot should be deep, what you’d normally use for pasta. Add in some of the ravioli (not all, you’ll cool down the water and crowd the pot) – use your judgement! They’ll sink at first, and as they float to the top will be finishing. Each batch should take approx. 3 or so minutes, taste test one to get a feel for it.
Separately, add your pesto to a skillet over low-medium heat and as you spoon out the ravioli, place them in the skillet with pesto. Toss around until well coated and serve, topped with toasted pine nuts.