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Ingredients
  • Ravioli Dough (original)
  • 1 c tigernut flour
  • 1 c cassava flour
  • ½ c tapioca flour or arrowroot starch
  • 1.5 tsp sea salt
  • 2 tb extra virgin olive oil
  • 2 tb nutritional yeast (optional)
  • ¼ - ½ tsp ground turmeric (optional, for color)
  • ½ - ¾ c hot water (start with ½ and add more if needed to form dough ball)
  • Tapioca flour/arrowroot starch for dusting
  • Alternative dough recipe:
  • 3 whole pieces boiled cassava (~2+ cup when blended + packed after cooking)
  • 1 c Otto's cassava flour
  • 2 tsp sea salt
  • 2-3 tb olive oil
  • 2 tb nutritional yeast (optional)
  • ¼ - ½ tsp ground turmeric (optional, for color)
  •  
  • Mushroom Filling
  • 2 tb extra virgin olive oil
  • 3 cups mushrooms (I used shittake, white button, and portobella)
  • 1 onion
  • 4-6 cloves garlic
  • 1.5 tb apple cider vinegar or fresh lemon juice
  • 2-3 tb coconut cream
  • 2 tb nutritional yeast (optional)
  • 1.5 tsp sea salt
  • handful fresh parsley
  •  
  • Sauce/Gravy
  • 2 tb cassava flour
  • 1 tb extra virgin olive oil
  • ¾ c chicken or vegetable (V) stock
  • 2 tb coconut cream
  • ½ tsp sea salt
Steps
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