Super Bowl Sunday in our house could have been aptly named Cappello’s Fest. Four of the dishes we served were made from Cappello’s Gluten and Grain Free Lasagna sheets, proving that a little creativity goes a very long way.
The recipe that I am sharing with you today was our desert on Super Bowl Sunday; Raspberry Ricotta Ravioli drizzled with raspberry coulis and chocolate sauce. Everyone loved these crisp pockets of perfection, especially the D-Man who loves anything with chocolate. I will not lie to you, this recipe is a little labor intensive, but I promise, the end result is well worth the effort.
NOTE: You will need a mini ravioli pan to make these little gems, or a small cookie cutter to produce precise shapes. Mine looks something like this:
1 Package of Cappello’s Gluten and Grain Free Lasagna Sheets
Fresh Organic Raspberries (I used approximately 1 cup of raspberries for the filling)
¾ Cup Homemade or Organic Ricotta Cheese
3 Tablespoons Raw Honey (melted if solid)
1 teaspoon Organic Ground Ginger
1 teaspoon Organic Ground Cinnamon
Organic Coconut Oil (enough for frying the ravioli)
1 Pastured Egg
1 Cup Blanched Almond Flour
¼ Cup Organic Coconut or Palm Sugar
Bring Cappello’s Lasagna Sheets to room temperature for easier handling.
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper and set aside.
Make the filling: Place ricotta, honey, cinnamon, ginger and raspberries in a medium sized bowl and mix with an electric hand mixer.
You should have a slightly pink creamy paste when the ingredients are well combined.
Make the Ravioli: Place a strip of Cappello’s Lasagna Sheet on your ravioli pan. Then place a small dollop of the ricotta and raspberry mixture in the center of each ravioli. Cover with another strip of Cappello’s Lasagna and press down making sure your raviolis are well sealed. Unmold the Raviolis and set aside. You may dust your ravioli pan with a bit of arrowroot or tapioca flour to prevent the ravioli from sticking.
Fry the Ravioli: Place enough Organic Coconut Oil in a fry pan to make about 1 ½ inches of melted oil. When the oil is hot carefully place the ravioli into the pan (one at a time). Fry the ravioli in small batches for approximately 1 minute or until lightly browned. Turn the ravioli over and cook the other side until lightly brown. Carefully remove the raviolis from the pan and drain on paper towels.
Bake the Raviolis: Combine the blanched almond flour with the coconut sugar in a pie plate. To boost the flavor I added 2 teaspoons of cinnamon to the almond flour mixture. In a small bowl whip the egg. Dip the now cooled ravioli in the egg mixture (both sides) and then dredge through the pie plate of almond flour and coconut sugar. Place each ravioli on the prepared baking sheet. Bake for 10 minutes or until the ravioli are golden brown and crispy.
Plate and Serve immediately, I drizzled ours with raspberry coulis and chocolate sauce and placed dollops of coconut whipped cream on the plate (not shown in the photographs) for dipping.