Squash Ravioli with Kale Pesto

This hearty dish is a little sweet and savory for a super delicious ravioli that is also gluten-free, grain-free, paleo and vegan optional. It has it all!

Ravioli & Filling:
1/2 cup almond flour/meal
1 1/2 cup Otto’s Cassava flour
1/2 cup water (+ 1-2tbsp)
1 egg (or flax egg for vegan option)
1 tbsp olive oil
1/2 acorn squash, roasted (either roast it whole with leftovers, or cut in half and roast)
salt, pepper, nutmeg to taste

Kale Pesto:
2 cups kale, stems removed
1/4 cup pine nuts
1/4 cup olive oil
2 cloves garlic
salt, pepper to taste

Topping:
1/4 cup pine nuts, toasted

View the full recipe at Food by Mars →