Ravioli isn’t a dish that you think you can enjoy anymore, when you switch to a grain free diet, and it’s a dish that many of you may be missing. This recipe for Pork and Apple Ravioli is one that my sister, Caitlin developed when we were writing Make it Paleo 2. It is one of the most delicious ravioli recipes I have ever had.
I am continually stunned with the talent my sister has when it comes to cooking. She was the only female sushi chef in Pittsburgh for a good period of time, and has since developed her cooking skills even more. When we were growing up, we always joked about how my sister would only eat white food. Pasta, bagels, cream cheese, you get the idea. The joke is now on us, because she probably has the most diverse palate out of anyone in our family now.
For this recipe, she used Cappello’s lasagna sheets to make the ravioli, and they turned out beautifully. We love the convenience of the Cappello’s pasta for dishes like this. Not only do their products make us feel like we aren’t left out of the pasta party, but they are absolutely delicious as well. You will not miss regular pasta.
Give this recipe a shot the next time you are in the mood for a pasta night. We promise you will love it!
- 1 Tbsp 1 Tbsp 1 Tbsp Lard
- 1/3 cup 1/3 cup 1/3 cup Onion, chopped
- 1/2 cup 1/2 cup 1/2 cup Granny Smith Apple, peeled and diced
- 1/2 cup 1/2 cup 1/2 cup Portobello Mushroom Cap, diced
- 7 whole 7 whole 7 whole Sage, whole leaves, fresh, minced
- 1/2 tsp 1/2 tsp 1/2 tsp Sea Salt
- 1/4 tsp 1/4 tsp 1/4 tsp Black Pepper, ground
- 1/2 lb 1/2 lb 1/2 lb Ground Pork
- 24 oz 24 oz 24 oz Lasagna (Cappello's), 2 packages
- This recipe is from Make It Paleo 2
- Prepare a pasta sauce of your choosing, and keep warm while preparing the ravioli.
- Make the filling: In a medium-sized skillet over medium heat, melt the lard. Add the onion and sauté until lightly caramelized, about 5 minutes. Add the apple, mushrooms, sage, salt, and pepper and continue to sauté until the apple and mushrooms have softened, approximately 10–12 minutes. Add the ground pork and cook until the pork is no longer pink. Set aside to cool.
- Assemble the ravioli: Have a small bowl of water nearby. Work with pairs of lasagna sheets, designating one as a bottom sheet and one as a top sheet. These will be stuck together with the filling in the middle.
- On the bottom sheet, place three 1-Tbsp portions of filling, spaced evenly, leaving room for the edges of the dough to be pressed together. With the water, use your finger to wet an outline around each portion of the filling, which will allow the top sheet to adhere. Place the top sheet over the bottom sheet and press down around each pocket of filling where you wet the dough. When bringing the sheets together, try to eliminate any air pockets around the filling. Repeat this process until you run out of sheets or filling.
- Using a pastry wheel or pizza cutter, cut around the filling pockets, leaving approximately a 1/4-inch border, to create the individual ravioli.
- Bring a salted pot of water to a rolling boil and carefully drop in the ravioli, 3 or 4 at a time. Cook for 3 minutes, or until soft and tender. Strain the ravioli from the water and place on a drying rack before plating. Repeat this process with the rest of the ravioli, allowing the water to come back up to a boil between batches.
- Serve the ravioli topped with the pasta sauce.
The filling can also be used as a meat sauce for squash noodles. In place of Cappello’s lasagna sheets, you can use Wrapper Dough (pg 336) or Nut-Free Pasta Dough (pg 328). Both of those recipes are in Make It Paleo 2.