So I wish I could take credit for this genius and delicious recipe, but this was all Russ from The Domestic Man. I didn’t make it exactly like he wrote, but if you know me you know that I had to add bacon. Plus I do not use heavy cream so I substituted coconut milk which you will read about below. Outside of that, the extremely talented Russ was the main man. This recipe that I had to try actually came at the perfect time.
Bacon Beef Ravioli
Ingredients
- 1 package Cappello’s fresh lasagna sheets 12oz
- 3 cups 24oz organic pasta sauce
- 1/2 onion blended
- 2 cloves garlic minced
- 1 tablespoon fresh parsley
- 1/2 teaspoon each salt and pepper
- 1 teaspoon olive oil
- 1 pound grass-fed ground beef
- 1/2 cup coconut milk thick part from top of can
- 1/2 teaspoon ground nutmeg
- 2 tablespoons grass-fed butter
- 6 slices bacon
Instructions
- You are going to follow the instructions for this recipe over at The Domestic Man which is where I got it from with a few modifications.
- You need to cook your bacon until it is crispy. I do this in a 375 degree oven on a aluminum foil lined baking sheet. Bake for 15 minutes, flip the bacon and then remove once it is crispy
- Once your bacon cools, dice it up into fresh bacon bits and set aside
- When you are cooking your beef, add the coconut milk instead of heavy cream
- When you get to the step in the recipe to stuff the ravioli, add your bacon to the beef mixture to go in your ravioli and then add the remaining bacon to your sauce with the extra beef
- Enjoy the rest of the recipe as is
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Gather: The Art of Paleo Entertaining – Pizza Margherita
I agree with your point of view, your article has given me a lot of help and benefited me a lot. Thanks. Hope you continue to write such excellent articles.
My difficulty with the lasagna is also I can never get the sheets to flatten. They always break apart.
It seems that many people are deterred by the price and some of the ingredients in the lasagna sheets called for in this recipe. Here is a paleo pasta recipe. I haven’t tried it yet but it looks promising and is much more wallet friendly. I can’t wait to try these ravioli :)
http://www.paleocupboard.com/paleo-pasta.html
Yes that is my dear friend
The reason I would use the lasagna sheets is because I can never get the dough to roll out thin & even…
George,
I love ya and love all your great info. I am disappointed in the cost of the pasta sheets; even at 13.75/box it’s too pricey. Suggestions for less costly pasta?
Keep up the great work.
Falecia I wish. This is a once in a while treat for me as I know it is expensive. Sorry :( I use sweet potatoes but haven’t tried making ravioli out of them
I love that you shared this source for GF pasta, but the xanthan gum concerns me, as I’ve heard so many negative comments regarding it. What exactly is xanthan gum?
It is pretty much made from fermented forms of sugar etc and then used as a thickener. I will tell you what I tell everyone else, if it doesn’t bother you then eat it. If you question it then just don’t. I choose to eat it occasionally in this pasta which is about once every few months
Xanthan gum is usually made from corn, wheat, dairy, or soy. Cappellos is made from corn. This is hardly a paleo diet, even if you aren’t that strict but beware of all the corn, wheat, dairy, soy starches that hides in the other ingredients.
The recipe looks GREAT! Are we “allowed” potato starch on Paleo?
In moderation if it doesn’t bother you
Okay, wait a minute… I went to the Cappello website and the lasagna sheets are offered for $55. It doesn’t say what amount of sheets you get… but wow, that is… uh… steep!! That would make for one very expensive lasagna. Or am I missing something and you can buy it cheaper?
I want to make this… but not for 60 bucks. :)
That’s for 4 twelve ounce packages
Hm… yeah, I may wait a bit to make that. Thank you for the info. :)
Got my vote in… both you and Russ rock my paleo-eatin’ world!!! Now off to order lasagna sheets…
Thank you and enjoy