Gluten Free Paleo Pumpkin Ravioli w/ Apple Sage Bacon Sauce

5 from 1 vote

Gluten Free Paleo Pumpkin Ravioli w/ Apple Sage Bacon Sauce

Keywords: paleo pasta, paleo ravioli, whole30 pasta, paleo pasta sauce, whole30 pasta sauce, whole30 thanksgiving, paleo thanksgiving, paleo pumpkin, pumpkin ravioli, grain free pasta, gluten free ravioli, gluten free pumpkin ravioli

Prep Time1

Cook Time10

Total Time1 10

Course: Appetizer

Cuisine: American, easy, gluten free

Diet: Gluten Free

Servings: servings

Calories: 346kcal

Author: Allianna Moximchalk

Cost: $10

Equipment

cutting board
mixing bowl
large soup pot
knife
spoon
Rolling Pin

Ingredients

For the ravioli:

2 cups +3 tbsp pumpkin puree I love trader joe's brand because there is no added sugar.
2 2/3 cups cassava flour
1 container Kite Hill Plain Cream Cheese If you are not dairy free, soft cream cheese will work. Or any other kind of dairy free cream cheese should work. Kite Hill's dairy free cream cheese can be found in most dairy isles of grocery stores.
1 tsp sea salt

For the sauce:

1/3 cup green apple chopped up finely
1 cup ghee melted. you can use dairy free butter if you are vegan.
5 slices bacon already cooked and chopped finely. Omit if you are vegan.
1/2 tsp dried sage

Instructions

For the ravioli:

Mix the pumpkin with the cassava flour and salt. Use your hands. The dough should be soft and pliable.
Now, with a rolling pin roll out one handful of the dough. If the dough sticks, you can add an add additional tbsp of cassava flour until desired texture is achieved. The rolling pin is easiest but some may prefer to use their hands to press out the dough. It should be about 1/4 inch thick.
Bring a large pot of water to boil with a pinch of sea salt. Keep it boiling until you are done rolling the ravioli.
Next, cut the dough into a rectangle. Do this with two pieces.
Add 1 tbsp of almond cream cheese (or other cream cheese if you are not dairy free) to the dough. Be sure it is not too close to the edges. Keep in mind the ravioli can be any size, HOWEVER, you want to make sure you adjust the amount of almond cream so it doesn't ooze out the sides.
Now, place the other rectangle on top of the one with the almond cream and cut it down the middle.
Once it is cut pull apart both pieces.
Next, with a fork press down on the edges to give it the fancy "trim." Do not press all the way through, you want it to be a superficial press, If you press all the way through it the dough will come apart. It is ok if some cracks appear in the dough. That is normal and okay. As long as the cream is not falling out you are good!
As you finish up the ravioli, add a few to the pot. You do not want to overcrowd the pot so only do a few at a time depending on the size of the ravioli. Boil for 3 minutes. Then set aide,
Have fun with it, repeat the ravioli prepping process until all of the dough is gone! We liked making all different sizes.
Once all of the ravioli has been boiled, it is time to make the sauce!

For the sauce:

Place all of the ingredients in a. sauce pan, whisk until it simmers. Once the sauce it hot and brought to a simmer, pour it over the ravioli.

Notes

Storage: This recipe can be stored in an air tight container for up to 5 days in the refrigerator.

Freezer: These ravioli can be made in advance and placed in the freezer to be stored for up to 3 months. You will want to freeze them before you cook them.

Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 8 servings.

Servings: This recipe should yield 8 servings.

Nutrition