“One, two, one, go!” shouts my son as he launches into action to make a mess in record time. It almost seems like he is always trying to beat his personal best time to rummage through his toys. I don’t want to paint my kiddo in a bad light, because he really is the sweetest little demon. He gives kisses, hugs and is super protective of his mommy and daddy. But the truth is, I have a 2.5-year-old, pint-size typhoon that sprints full speed around the house. He’s sitting on my shoulders as I am typing this. That being said, a quick and easy meal that I can freeze or prepare ahead of time is crucial to keep my sanity. That’s what this recipe is. As I have mentioned in last week’s recipe, we are having a pasta/noodle month. So this week, we are going to make something along those lines. We are going to whip up this delicious Paleo Marsala Mushroom Ravioli with Parsley Cream.
I know what you are thinking. Technically, raviolis are considered a dumpling, but just hear me out. It’s made out of pasta dough, so it’s a form of pasta, right? Just like how pizza is a vegetable. This is a delicious meal that freezes well and it’s such a fun activity to do as a family. That’s what food is about at the end of the day, right? To create memories and a way for us all to bond. The prep for this Paleo Marsala Mushroom Ravioli with Parsley Cream is super easy. Both components can be mixed and matched with a variety of dishes. That being said, you are really getting two recipes in one. That’s a good thing, right? Let’s get cooking!
Paleo Marsala Mushroom Ravioli with Parsley Cream:
Ravioli Filling:
1 Cup – Baby Bella Mushrooms (Diced)
2 – Shallots (Diced)
5 Cloves – Garlic (Minced)
1 Tsp – Fresh Sage (Minced)
½ Tsp – Fresh Thyme Leaves
2 Tbsp – Fresh Flat Leaf Parsley (Chopped)
¼ Tsp – Freshly Grated Nutmeg
2 Tbsp – Kite Hill Almond Ricotta
2 Tbsp – Grated Grass-Fed Parmesan (Optional)
1½ Tbsp – Marsala Wine
½ Tsp – Sea Salt
¼ Tsp – Fresh Crushed Black Peppercorn
¼ Tsp – Fresh Crushed Green Peppercorn
Kasandrinos Extra Virgin Olive Oil
1 – Pasture Raised Egg
Parsley Cream:
1 Cup – Desert Farm Raw Camel Milk
¼ Cup – Kite Hill Almond Ricotta
2 Tbsp – Gold Nugget Ghee (Warm)
2 Tbsp – Kasandrinos EVOO
3 Cloves – Garlic (Minced)
2 Tbsp – Flat Leaf Parsley (Minced)
½ Tsp – Red Bob’s Xanthan Gum
½ Tsp – Crushed Black Pepper
Salt – To taste
Special Tools:
Paleo Marsala Mushroom Ravioli with Parsley Cream Instructions:
1.) Let’s start the Marsala Mushroom Ravioli with Parsley Cream by making the the filing. In a skillet 
2.) Cook the filling until mushrooms start to slightly brown. Remove from heat into a mixing bowl
3.) In a bowl, mix your 1 egg with 1 tbsp of water to create an egg wash.
4.) Unroll your Cappello’s Lasagna Sheets on your silicone mat. Use your Ravioli cutter to map out where each ravioli is by making a light indention on the pasta sheet.
5.) Use a measuring spoon
6.) Before Cooking the Marsala Mushroom Ravioli with Parsley Cream, let’s make the sauce. In a sauce pan
7.) In a pot/wok
8.) Once cooked, serve with previously made Parsley Cream with a healthy drizzle of EVOO. There you have it, my Paleo Marsala Mushroom Ravioli with Parsley Cream. Until next time, eat up my friends!
