…Mushroom Ravioli In Tomato Sauce Spoon…

Ravioli Ingredients

140g arrowroot starch

85g tapioca flour

65g sprouted brown rice flour

40g almond flour

1 tbsp xantham gum

4 eggs

1 tbsp olive oil

1 tbsp water

1 jar of tomato sauce

Mushroom Cashew Filling

2 tbsp olive oil

8 oz Portobello mushrooms

2 cloves garlic, minced

¼ cup chopped yellow onion

Himalayan sea salt to taste

1 cup cashews, soaked in water for at least 4 hours

1 tbsp nutritional yeast

1 lemon, juiced


In the bowl of a Kitchen Aid mixer, mix dry ingredients together using the flat beater. Add eggs, water and olive oil and mix on low speed for 3-4 minutes. Cut the dough into 6 balls. Place the rest of the dough in plastic wrap when not using so dough doesn’t harden. Using a rolling pin coated in flour, roll each ball into rectangles thin enough to go through pasta roller. Put the dough through the pasta roller, and then cut with ravioli cutter.

In a large sauté pan add 1 tbsp olive oil over medium heat. Add onion and garlic and sauté for 3-5 minutes. Add mushrooms and cook, stirring frequently for 10 minutes. Meanwhile, In a high speed blender add drained cashews, 1 tbsp olive oil, nutrition yeast and lemon juice. Blend until smooth. Add 1 tbsp at a time of water if necessary to reach desired consistency. Add the mushroom mixture and pulse a few times to combine. Fill the ravioli, placing a dollop of filling on the pasta, brush water or egg on the edges of the dough, place a layer of pasta on top and press edges together.

In a large pot, bring water to a boil. Cook the pasta for 3-5 minutes. Drain and set aside. Pour tomato sauce in pot and heat. Add in ravioli, coat with sauce and serve.