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Mushroom Ravioli (paleo, AIP, vegan)

Julie Hunter
  • 65 minutes
  • Serves 16 to 18

INGREDIENTS

3/4 cup

Chicken or vegetable

4 cloves

Garlic

3 cups

Mushrooms

1

Onion

1 handful

Parsley, fresh

4 tbsp

Coconut milk

1 1/2 tbsp

Apple cider vinegar or fresh lemon juice

1

Sauce/gravy

1 1/8 cups

Cassava flour

1

Mushroom filling

6 tbsp

Nutritional yeast

1 cup

Otto's cassava flour

1

Ravioli dough, original

5 1/2 tsp

Sea salt

1/2 cup

Tapioca flour or arrowroot starch

1

Tapioca flour/arrowroot starch

1 cup

Tigernut flour

1/2 tsp

Turmeric, ground

5 tbsp

Olive oil, extra virgin

2 tbsp

Olive oil

1/2 cup

Water, hot

3

whole pieces Boiled cassava (~2+ cup when blended + packed after cooking)