These delicious Paleo pumpkin ravioli are a really fun change of pace from more traditional pumpkin recipes.
The creamy pumpkin filling is tucked inside homemade cassava flour pasta pockets that get drizzled with a balsamic reduction, then sprinkled with toasted maple pecans.
Cassava flour is made from the same plant that tapioca starch is made from, but it’s a less processed product. Rather than just the isolated starch of the cassava root, cassava flour includes the whole root (minus the skin). Finely ground cassava flour works well with grain-free baked goods and homemade grain-free pastas since its texture is similar to that of traditional flour.
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This recipe calls for fresh homemade pumpkin puree that has a natural sweetness and none of the “canned” taste.
Make sure you use a quality balsamic vinegar without preservatives, caramel color, or other additives. Using high-quality ingredients in this recipe will make all the difference, especially in taste.
The ravioli pasta is baked in this Paleo Pumpkin Ravioli since boiling them yields a gummier texture due to the fact that there’s no gluten in cassava flour. Plus, it gives you some time to clean up a bit and create a delicious balsamic reduction while the ravioli bake.
Serve this Paleo Pumpkin Ravioli with roasted meat or poultry and a green vegetable for an upscale paleo holiday meal. You can also serve them with a crunchy and light salad for a flavorful and delicious luncheon.
Paleo Pumpkin Ravioli
Paleo Pumpkin Ravioli
- ⅔ cup pumpkin puree
- ½ T maple syrup
- Pinch nutmeg
- Salt and pepper to taste
- 1-½ cups cassava flour
- 2 eggs, whisked
- ¼ t salt
- 3-4 T water
- 1 egg whisked with 1 T water
- ½ cup balsamic vinegar
- Dash nutmeg
- 1 T coconut oil
- ⅓ cup chopped pecans
- 1 T maple syrup
How To Make It
1. Preheat oven to 350°F.
2. To make the filling: In a saucepan or frying pan, simmer the pumpkin, ½ tablespoon maple syrup, nutmeg, salt, and pepper until it thickens up nice.
3. To make the pasta: In a large bowl, combining the cassava flour, eggs, salt, and water until the dough comes together.
4. Roll out very thin (flour with more cassava flour) and cut into 16-20 squares.
5. Spoon heaping teaspoons of filling onto half of the squares. Brush around the balls of filling with 1 egg whisked with 1 tablespoon water.
6. Top each ball of filling with another dough square and press the sides to seal.
7. Cut apart the ravioli with a pizza cutter and place on a large baking sheet.
8. Bake for 10-12 minutes.
9. Meanwhile, mix together the balsamic vinegar and a dash of nutmeg in a small saucepan. Simmer for just a couple minutes, or until it is reduced a bit.
10. Melt the coconut oil in a small frying pan. Add the pecans and maple syrup and keep stirring on medium-heat until toasted.
11. Serve with ravioli with a drizzle of the balsamic reduction and a sprinkling of toasted pecans.
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from a Professional Chef
trained at Le Cordon Bleu