Pork and Apple Ravioli (from Make It Paleo 2)
- 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.
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week