Tag Archives: italian

Paleo Toasted Ravioli with Yucca Batter Recipe Review

I remember having my dad buy huge cans of ravioli when I was younger as that was one of the few things I could fix on my own that I really liked eating. So I pretty much lived on Chef Boyardee when I got home from school. But since going Paleo, ravioli hasn’t really been on my radar. But I saw a great recipe for toasted ravioli on Predominantly Paleo that peaked my interest.

I know i’ve said it before, I am not a chef, so many times, flavor totally trumps the way a dish looks for me. This is one of those times.

toasted ravioli

Now, while they don’t look too bad, the size was our main issue. Rather than having little bite sized raviolis like the original recipe, we had palm-sized raviolis that were filled with goodness.

We really liked this recipe. Again, it didn’t turn out exactly like we wanted since our sizes were significantly more than the original, but the flavor was fantastic! Plus, dipping it in tomato sauce added a lot of flavor and juiciness that you would expect to get from an Italian dish.

And it was very interesting using Yucca batter for the first time. For those of you who don’t know, Yucca is a root, similar to potato or something else that is crazy looking and typically avoided in the produce area of your grocery store, shunned to the corner with ginger and horseradish root.

You chop and boil the yucca root, then put it in a blender to mash together with oil, and it actually turns into a type of dough. How Jennifer at Predominantly Paleo figured this out is beyond me. But it is really a great grain-free option that works very well. We plan to do a lot more with her yucca recipes as it’s a nutritious way to make dough for things like this.

A couple of things I will do differently next time are make the raviolis smaller, obviously, and in the middle of yucca root is a spine that you have to pull out after it is pulverized or boiled, and I may see if I can “core” it instead to make the whole process work a bit better, because it is a pain to remove it out of the existing batter that has small pieces that may get missed and the kids may find while eating. Not a good combination at all.