I just HAD to share this Paleo Toasted Skillet Ravioli with you! As it's a riff off a howsweeteats.com recipe. But there the similarity ends.
Because I discovered Cappello's. And their butternut squash ravioli. Cappello's is ... as they say ... "the world’s first almond flour" pasta. Or ... as they say ... "All the dente. None of the grains" (so cute).
Because I discovered Cappello's. And their butternut squash ravioli. Cappello's is ... as they say ... "the world’s first almond flour" pasta. Or ... as they say ... "All the dente. None of the grains" (so cute).
If you follow Keto ... they also have five cheese and spinach and cheese too. But I chose this particular ravioli as it's their only dairy-free Paleo one.
Which inspired this recipe. Brown-butter sauce is widely used in pasta recipes all over the internet. And lemon juice and/or zest is often added as a compliment. So I used those too.
But this was butternut squash ravioli. And not very spiced at that. So I added cinnamon and cloves. And thought that pumpkin pie spice might be another alternative (next time).
I love the idea of toasted ravioli! Although these are large and the almond flour makes them difficult to cut (no pee-wee-sized puffs here). So I'd suggest a steak or paring knife.
I also topped these with Kite Hill ricotta ... ricotta cheese was part of the original recipe. And some chopped fresh MINT ... which complimented the flavor spectacularly.
So thank you Cappello's for the long-awaited solution to my Paleo pasta woes. I'm even thinking of using their lasagna sheets to make my Just-Like-Mom's Lasagna all-Paleo.
Not only that, this kinda fulfills my Fab 'n Fast criteria of 5 main ingredients and 15 minutes. It takes a little more time to do (about 20 minutes) but the effort is worth it!
Serve with a simple green salad with my Fab 'n Fast Paleo Preserved Lemon Dressing or a simple oil and vinegar. Eat it UP!
AuthorJill PlaceMiss pasta on a Paleo diet? Here's a crispy, tasty grain-free pasta dish with Dairy Free ricotta, spices, and fresh mint to die for! Eat it UP!
Heat butter in large skillet over medium heat. Stir occasionally until it begins to brown. When the first brown bits appear, add the ravioli in one layer.
Toast the ravioli until golden on one side, about 2 to 3 minutes. Turn it and cook until golden and crisp.
Add the lemon juice, cover, and steam for 5 to 8 minute until the ravioli is soft.
Remove the lid and toss the ravioli. Sprinkle with cinnamon, cloves, nutmeg or pumpkin pie spice, salt and pepper.
Plate on two plates and add a few spoons of ricotta, the lemon zest, and the chopped mint. Serve immediately.
Ingredients
Directions
Heat butter in large skillet over medium heat. Stir occasionally until it begins to brown. When the first brown bits appear, add the ravioli in one layer.
Toast the ravioli until golden on one side, about 2 to 3 minutes. Turn it and cook until golden and crisp.
Add the lemon juice, cover, and steam for 5 to 8 minute until the ravioli is soft.
Remove the lid and toss the ravioli. Sprinkle with cinnamon, cloves, nutmeg or pumpkin pie spice, salt and pepper.
Plate on two plates and add a few spoons of ricotta, the lemon zest, and the chopped mint. Serve immediately.
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