I love Italian food. My mother ate it while she was pregnant with me. My husband is Italian. Hello, our last name is Polifroni!
However I do eat gluten-free/paleo and I do not like to buy gluten-free products at the store, I think they’re overly processed as well and not really good for you.Last month I did see some paleo ravioli at the store, as well as bread (which I don’t really ever crave) and it was ridiculously expensive. The bread was $13 for a very small, frozen loaf. I don’t remember the price of the ravioli, but it was nothing I would spend. Plus I am a baker and like to make things myself, why not make it fresh too. And I make a bread that’s fluffy and a good size, not dense.
So I have had ravioli on my mind since then. Actually I think of pastas frequently. But all my past attempts at pasta had failed, so I kind of swore it off for a bit. But with seeing it at the store and with Zach trying so hard to cut out dairy and gluten-free, I have been experimenting more with our meals so he doesn’t have to feel like he is missing out on anything.
I saw a sweet potato ravioli and thought that sounded delicious. And from there it just happened and I have this recipe for you here today. I hope you enjoy. I know Zach and I sure did. And I was really nervous to make these for my Italian husband who has worked at a fabulous Italian restaurant in an Ann Arbor and knows how to make pasta. He did he most of it and I asked him points for next time. He just said they needed to be thinner and that next time I’ll get my grandma’s pasta sheeter and he will show me how to shape them. Man I love him, he is awesome in so many ways. Can’t wait to play with filling combos. Plus we can freeze a bunch ahead of time.
Sweet Potato Ravioli with a Sage Sauce
- 1 1/2 cups almond flour
- 1 cup tapioca flour
- 4 eggs
- 2 tbsp olive oil
- 2 sweet potatoes, mashed
- 6 oz. coconut oil
- 3 cloves garlic
- 4 pieces of bacon
- 5 tbsp bacon fat
- 2 tbsp sage, chopped
- 1 tbsp parsley, chopped
- 2 tsp thyme, chopped
How to Make:
Begin with the pasta dough. Place one cup of almond flour and one cup of tapioca flour in a food processor. Measure the olive oil into a glass measuring cup. Crack in the eggs. Slowly pour this into the flour. Pulse. Check the consistency. Slowly add the remaining flour, 1 tablespoon at a time. You want it to be a loose ball and not sticky. Remove the dough. Knead it on a lightly floured surface for a few minutes. Shape it into a ball. Cover it with a bowl. Let it rest for 30 minutes.
Peel and cube the sweet potatoes. Boil in water until tender. Mince garlic and saute. Set aside. Once the sweet potatoes are tender, strain and run through a food processor with the coconut milk. Fold in the garlic.
Divide the pasta dough in half. Roll out into a thin rectangle. Cut squares with your knife. Do the same with the remaining dough.
Spoon 1-2 teaspoons of filling into the center. Wet the parameter of the dough lightly with water. Place another piece of dough on top. Seal. Use a fork to seal even further.
Boil the raviolis in water for a few minutes, until they float.Prepare your sauce, by cooking it all in a skillet for a few minutes. Toss in the ravioli. Cook for another minute longer. Plate and eat!