Grain and Dairy Free Pumpkin Ravioli!
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 1 Box of Capello's Lasagna Sheets (defrosted in the fridge overnight)
  • For the Filling:
  • 1 cup organic pumpkin puree
  • ½ cup Kite Hill Almond Ricotta (can sub cow's milk ricotta if not strictly dairy free)
  • 1 tbsp. freshly chopped sage
  • 2 tsp. freshly chopped rosemary
  • 1 tsp. pumpkin pie spice
  • 1 tsp. of salt
  • ¼ tsp. of cumin
  • ¼ - ½ tsp. of cayenne
  • ⅛ tsp. all spice
  • ⅛ tsp. cardamom
  • For the Sauce:
  • 1 tbsp. of ghee (or butter)
  • 1 to 2 tsp. of olive oil
  • 6 to 10 fresh sage leaves
  • For the Garnish:
  • Fresh pomegranate seeds
  • Toasted pumpkin seeds (as much or as little as you like)
  • Chopped pecans (as much or as little as you like)
  • Pomegranate molasses for light drizzle
  • Sprinkle of sea salt
  • Sprinkle of nutmeg
  • A grind of freshly cracked black pepper
Instructions
  1. Fill a large pot with salted water and bring to a boil while you prepare the raviolis . Pull out your cast iron skillet and place on the burner, no flame yet.
  2. For the Filling:
  3. In a medium bowl, mix all your filling ingredients together until fully combined. Taste and adjust salt as needed. Set aside.
  4. For the Ravioli:
  5. Place a large sheet of parchment paper on your work surface. Unfold the lasagna sheets and cut to size of ravioli you want. They will be larger because of the width of the sheets. I would say plan on 5 to 6 raviolis per person. I used a pizza cutter to cut or a sharp knife works as well. Position your top and bottom squares next to each other.
  6. Using about a tbsp. cookie scoop, drop the filling on each one of the bottom squares in the center. After you have added your filling to the bottom raviolis, get a small cup of water and using your finger, dip into the water and trace a rim around the bottom outside edges of the ravioli. Take your top square and place on top of the bottom square and press down around the edges to seal. Don't worry if a little filling squeezes out, just wipe away with your finger. Finishing topping all of our raviolis.
  7. Turn the burner on under the cast iron skillet to medium, add the ghee, oil and sage. Bring your ravioli over to your pot of already boiling salted water. Carefully drop each ravioli in. Cook for 90 seconds. The ravioli will float to the top when down. Gently remove from the water with slotted spoon and CAREFULLY, place in the hot cast iron skillet. Allow the ravioli to cook in the butter and oil for 2 to 3 minutes. Flip and cook the other side for another 2 to 3 minutes. You will need to cook in batches depending on how many ravioli you are making.
  8. Remove the ravioli from the pan onto your dinner plate. Garnish with salt, nutmeg, pepper, pomegranate, pecans and pumpkin seed. Lightly drizzle the pomegranate molasses over the ravioli.
  9. Dig in!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/10/05/grain-and-dairy-free-pumpkin-ravioli-pillows-of-pumpkiny-goodness/