Ravioli are one of my favorite foods. The possibilities for fillings are practically endless. I found a recipe here for paleo ravioli that I tried last night. The yellow squash at my Publix were pathetically short, so I made it with zucchini instead.
*Warning: I would not suggest making this recipe unless you have a mandoline to slice the squash with. I used a knife and it was incredibly difficult to slice thinly enough. Everything tasted great together, but I had few identifiable ravioli and lots of filling left over. I made a haphazard lasagna with the thicker zucchini slices, meat filling, and Alfredo sauce. Baking it in the oven dried out the zucchini noodles nicely. But if you’re brave, here we go!
Ingredients for Ravioli:
4 zucchini (choose long, straight ones)
1/2lb ground beef
1t salt; 1t pepper; 1t oregano; 1/2 yellow onion, diced; 2 cloves garlic
4 handfuls kale
1 can diced tomatoes, drained
Using a mandoline, slice zucchini length-wise as thinly as possible.
Cook ground beef with onion and spices in a skillet.
Add cooked beef, kale, ricotta, and tomatoes to food processor and blend til a paste forms. You can imagine what a meat paste looks like, right? Ok, good.
Take 2 zucchini slices and form a cross shape with them. Spoon about a tablespoon of filling onto the crossed part, fold zucchini over the filling, and use toothpicks to secure. Gently place ravioli into a steamer basket and steam for about 4 minutes. Serve with tomato sauce, pesto, or cauliflower alfredo sauce (recipe below).
I essentially tripled this recipe for the Cauliflower Alfredo Sauce because I wanted to have it on hand for later. I do have another recipe for this sauce that I plan to try out in the future. Below is the tripled recipe.
Ingredients for Cauliflower Alfredo Sauce:
1 head cauliflower
2t garlic powder, 1t salt
3c almond milk
squirt of lemon juice
Put all ingredients in a big saucepan and boil for 20 minutes, or til cauliflower is tender. Puree til smooth. Top ravioli with sauce and enjoy!