Spring Lamb & Mint Ravioli (paleo, AIP)
Recipe type: Paleo, Autoimmune-Protocol (AIP)
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
This dough recipe works for any ravioli filling really, feel free to try alternatives. I find a pure cassava flour dough is too crumbly/difficult to work with and tigernut gives it a bit more robustness. You can also experiment with adding tapioca or arrowroot starch for a bit of extra chewiness.

Note: Added an alternative recipe dough which may work better due to alternative flour variability - recommend starting with it.
  1. Make the filling: saute onions, garlic, and chopped up sausages/liver in olive oil on medium heat until meat is cooked (5-10 minutes). Add chard and cook for another 5 minutes.
  2. Add salt & vinegar. Turn off the heat and add chopped mint.
  3. Make the dough: mix all the dough ingredients together, adding hot water (can be just boiled) last. Mixture should form a ball of dough that adheres - if too sticky to handle/roll out, add more flour (if too crumbly/dry, add more water).
  4. [For alternative dough: blend/food process cooked cassava until smooth, then add in cassava flour and other ingredients. Workable dough ball should form. Continue as follows.]
  5. Roll out dough with rolling pin on dusted surface - dough should be ~1mm thickness.
  6. Cut out ravioli squares with a sharp knife or pasta cutter, add filling to half, and cover and seal edges of individual ravioli (raviolo? ;) ) with leftover squares.
  7. Cook in salted, boiling water for 2-3 minutes, or until ravioli float to the surface.
  8. Strain and serve, garnished with fresh mint, extra virgin olive oil, and sea salt.
Recipe by Flash Fiction Kitchen at https://www.flashfictionkitchen.com/spring-lamb-mint-ravioli/