HOMEMADE GLUTEN FREE

DIRECTIONS
+ Mix the pumpkin with the cassava flour and salt. Use your hands. The dough should be soft and pliable.
+ Now, with a rolling pin roll out one handful of the dough. If the dough sticks, you can add an add additional tbsp of cassava flour until desired texture is achieved. The rolling pin is easiest but some may prefer to use their hands to press out the dough. It should be about 1/4 inch thick.
+ Bring a large pot of water to boil with a pinch of sea salt. Keep it boiling until you are done rolling the ravioli.
+ Next, cut the dough into a rectangle. Do this with two pieces.
+ Add 1 tbsp of almond cream cheese (or other cream cheese if you are not dairy free) to the dough. Be sure it is not too close to the edges. Keep in mind the ravioli can be any size, HOWEVER, you want to make sure you adjust the amount of almond cream so it doesn't ooze out the sides.
+ Now, place the other rectangle on top of the one with the almond cream and cut it down the middle.
+ Once it is cut pull apart both pieces.
+ Next, with a fork press down on the edges to give it the fancy "trim." Do not press all the way through, you want it to be a superficial press, If you press all the way through it the dough will come apart. It is ok if some cracks appear in the dough. That is normal and okay. As long as the cream is not falling out you are good!
+ As you finish up the ravioli, add a few to the pot. You do not want to overcrowd the pot so only do a few at a time depending on the size of the ravioli. Boil for 3 minutes. Then set aide,
+ Have fun with it, repeat the ravioli prepping process until all of the dough is gone! We liked making all different sizes.

For the Sauce:
+ Place all of the ingredients in a. sauce pan, whisk until it simmers. Once the sauce it hot and brought to a simmer, pour it over the ravioli.

Pro Tip:
+ For 35g added protein, add in 4oz of grilled chicken breast.