Baked Taco Ravioli

I must be on a taco kick this week. I ain’t mad about it. Because tacos are awesome and taco ravioli? Well, it’s awesome to like the 10th degree. Baked Taco Ravioli | Life Healthfully Lived

The first time I made these was Friday night. I have no idea why, but I always get the ~~brilliant~~ stupid idea to make new recipes Friday night at like 6:45. Which means we sit down to eat at like 8:30 sometimes 9. And I get all frustrated because it’s taking way too long and tell myself that I won’t do this ever again. Until next Friday when I get another good idea for a recipe.

The first time I made this was also a huge mess. Like food and cooking utensils everywhere. I was sweating because my kitchen is a hotbox and banging pots and pans around when my poor husband came to the door and asked if I needed any help, probably because he was starving and wanted to do anything to get food in his belly. I couldn’t blame him. Baked Taco Ravioli | Life Healthfully Lived

So even though the process of making this meal was a fail, the actual end result was awesome. Jennifer from Predominantly Paleo is pretty much the queen of yuca dough and all her stuff looks delicious so I wanted to give it a try and see what I could come up with. Yuca dough is actually fairly simple to make, but if you’ve never done it before it can seem like a daunting process. Just give yourself plenty of time to work and you won’t be disappointed.

You can also make your own filling with meat if you prefer, I decided to use the oatmeal sausage from my arepa recipe. But if you use meat, you can make it paleo. I also topped it with a zucchini avocado hummus which sounds like it wouldn’t work but it totally does.

Again, this isn’t a super quick recipe so tackle it when you have some extra time on your hands. It’s also best eaten fresh or within a day or too because the yuca dough will start to harden if it’s in the fridge too long.

Baked Taco Ravioli

1 batch oatmeal sausage 0r your favorite ground meat with taco seasonings
2 pounds yuca, fresh or frozen (I used frozen because it’s easier)
3 tbsp olive oil
1 tsp salt
1 cup raw cashews, soaked overnight or in boiling water for 15 minutes then drained
1/2 cup water
2 tbsp lime juice
1/2 tsp rice vinegar
2 cloves garlic
1/2 tsp salt
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
zucchini avocado hummus (recipe below)

Bring a large pot of water to a boil and add the yuca. Cook for about 25 to 30 minutes until it slides easily off a fork.
While the yuca is cooking, make the oatmeal sausage or meat if you haven’t and then get the cashew ricotta ready.
Place the cashews, water, lime juice, rice vinegar, and seasonings into a blender and blend until smooth. Once your taco filling is done and slightly cool, mix it together with the cashew ricotta.
Once the yuca is done cooking, drain it and let it cool enough to handle. Remove the fibrous core if you haven’t already and then place the yuca into a blender or food processor along with 3 tablespoons olive oil and 1 tsp salt. Blend until it is smooth and you have a sticky dough.
Pour the dough out onto a Silpat or parchment paper (any surface that it won’t easily stick to) and round into a ball. Line a large baking sheet with another Silpat or another piece of parchment paper. Preheat oven to 400.
Pull off about a tablespoon sized piece of dough and roll it into a flat square. You might want to put a little oil on your hands to keep the dough from sticking to your fingers. Spoon about a teaspoon of the filling into the center of the dough and then roll out another piece of dough into the same size and place on top of the filling pressing the edges to seal it.
Place the ravioli on the baking sheet and continue making the ravioli until you run out of dough. Bake for about 10 minutes and then flip and bake another 5 minutes until the edges start to brown.
Let cool and then top with zucchini avocado hummus or guacamole or salsa or whatever you want!

Zucchini Avocado Hummus