Paleo Sundried Tomato Ravioli With a Lemon and Garlic Tuna Filling

Makes: Roughly 20 Ravioli

Prep Time: Approx 40 minutes

Cooking Time: 5 minutes

Ingredients:

Paleo Sundried Tomato Pasta:

1 cup tapioca flour
3/4 cup almond flour
1 tbsp coconut flour
2 eggs
3 sundried tomatoes
1/2 tsp sea salt flakes or 1/4 tsp Himalayan pink salt (fine)
4 tbsp tapioca flour to dust

Lemon & Garlic Tuna Filling:

1 tin tuna (drained)
2 cloves garlic
1 onion
2 sundried tomatoes
2 tbsp nutritional yeast
Large handful rocket, watercress and spinach mix
Zest of 1 lemon
1 tbsp apple cider vinegar (with the mother)

Method:

1. Firstly prepare your pasta dough.  Combine all of the ingredients into a food processor and blend for 5 minutes scraping down the sides frequently.
2. Once the dough has formed a ball remove. The mix should be slightly tacky to the touch but not wet!
3. Wrap the dough in cling film and put to one side.
4. Place all of the ingredients for your tuna filling into a food processor and process until a slightly coarse paste.
5. Put your mix to one side and unwrap your pasta dough.
6. Dust a flat clean surface with sieved tapioca flour. (Also sieve some onto your dough ball)
7. Roll your dough until it is approx. 2mm thick, if you find that it is splitting then roll slightly thicker.
8. Using a ravioli stamp or scone/biscuit cutter cut out the rounds.
9. Fill with a teaspoon of the filling.
10. Place another round on top, ensuring that you brush the undusted side with water and gently tap around the edges.
11. Firmly press down working out any air around the filling.
12. Bring a large pan of water to the boil and cook on a low boil for 5 minutes until al dente!
13. Serve your pasta plain or be inventive! See my serving suggestion below for some ideas.