Paleo Marsala Mushroom Ravioli with Parsley Cream by Between Two Forks

Cappello’s Lasagna Sheets

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:

Ravioli Cutter

Silicone Brush

Silicone Mat



1.) Let’s start the Marsala Mushroom Ravioli with Parsley Cream by making the the filing. In a skillet over medium-high heat, drizzle EVOO and some Grass-fed butter if you like. Cook shallots and garlic until slightly brown. Add in mushrooms, thyme, sage, marsala wine, nutmeg, salt and pepper.

2.) Cook the filling until mushrooms start to slightly brown. Remove from heat into a mixing bowl. Add in fresh parsley, ricotta, Parmesan cheese and fold together with a bowl scraper.

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, scoop 1 tbsp of filling onto the center of each Ravioli. Brush the sides with egg wash and lay the second sheet over it. Minimize the air pocket on the ravioli. If the edges are not sticking, use a fork to press it down. The assembly of the Marsala Mushroom Ravioli is pretty easy.

6.) Before Cooking the Marsala Mushroom Ravioli with Parsley Cream, let’s make the sauce. In a sauce pan over medium heat, cook the garlic until golden brown. Put everything in a tall cup and mix with an immersion blender. Return the mixture to the sauce pan, and cook until it is heated. The reason for the xanthan gum is because it acts as an emulsifier. If you prefer another form of emulsification, feel free to experiment.

7.) In a pot/wok, heat up enough water (toss a tbsp or two of Salt in it) and cook the Ravioli as directed per Cappello’s instruction.

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!


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