I love a good ravioli dish, but this dip-able, crunchy take on ravioli is just a whole new way to eat it.
This is definitely not like your typical pasta, in fact I would say it’s more similar to a crispy bread or fluffy cracker. It’s somewhere in between there. It’s just completely and utterly delectable, and a FAVORITE among the kids! It’s fun to eat and super tasty, plus it’s filled with a yummy, nutritious (and simple!) butternut filling that you will love to feed your kids!
I like to meal prep these in advance, then warm them up in the oven for a good snack or to go with some veggies for lunch throughout the week. You can get all of my meal prep/planning tips and so much more in my meal prep guide.
Baked crispy butternut “ravioli”
For the dough:
4 flax eggs
2 T avocado oil
1 1/2 T filtered water
2 c almond flour
1 c tapioca flour
1 t Himalayan pink salt
Mix wet ingredients together and slowly add in all the dry. Mix well (I recommend you use a stand mixer!) and roll out into a thin square on a silicone baking sheet or non toxic parchment paper. Slice into square (or circle, I have tested all shapes and sizes) pieces of any size you want the “ravioli” to be. Again, I have tested various sizes and they all turn out amazing!
For the filling:
1 1/2 c butternut squash, steamed
3 garlic cloves
1/4 c MALK brand cashew milk
Himalayan pink salt and pepper to taste
Add all into a blender and blend on high until smooth. Fill every other square of dough with about 1 teaspoon to 1 tablespoon of filling, depending on the size of ravioli you decide to do. Press the edges together with a fork.
Bake at 375 for 10-12 minutes
I hope you guys love this recipe and make some the next time you meal prep! They are a house favorite over here!