In case you needed another way to eat coconut, I’ve come up with a creatively clever way to make ravioli without the…uh, pasta. Actually, I’m not sure if I can technically call these ravioli, as pasta may literally define the dish.

According to Google Dictionary, ravioli are “pasta envelopes containing ground meat, cheese, or vegetables.” Thanks Google, THAT SOUNDS SO APPETIZING.

My friends, these tasty spinach and cheese filled coconut envelopes are so delightfully fun and delicious, you’ll be too distracted by the flavor of your creation to even ponder the correct syntax. All you’ll know, is–whether dumpling or ravioli or envelope–these are good. Both kids and adults alike will enjoy the creative, hands-on process of making and chowing down on these Italian-inspired, lectin-free “envelopes.”

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Ravioli Ingredients

Coconut Wraps

Instead of pasta or even homemade dough, you can cut the prep time in half by investing in some thin coconut wraps. Unlike tortillas, coconut wraps are made from the raw meat and water of young coconuts. They’re available through Thrive Market and Amazon Prime, or–if you’re feeling adventurous–you can even try making your own with this recipe from the Coconut Mama. If you don’t want to spring for the wraps, you can try another very thin, grain-free wrap (I can’t guarantee the same results).

Italian Mascarpone and Parmigiano

Mascarpone is Italy’s oh so soft and smooth version of cream cheese. It’s used to make creamy desserts like tiramisu and Italian ice cream, but it also makes a dang good ravioli filling in place of ricotta. Look for mascarpone that’s actually imported from Italy. If your store doesn’t carry it, you can use full fat, grass fed or organic cream cheese at room temperature. For parmesan cheese, look for Italy-imported parmigiano-reggiano, locatelli romano, or a grated Italian blend.

Frozen Spinach

Because of the amount of spinach needed for the filling, I recommend a 10 ounce box of frozen, chopped spinach that’s been thawed and squeezed dry with a towel. It’s a heck of a lot easier than chopping, cooking down, cooling, and drying 10 ounces of fresh spinach.

The Method

 Make the Filling

After thawing and squeeze-drying the spinach, sauté for two minutes in plenty of olive oil. Then make an easy filling by mixing the spinach with soft Italian mascarpone and fresh-grated parmigiano-reggiano.

Prep, Fill, and Cut

Prepare the coconut wraps by laying three flat on a cutting board and brushing with an egg wash. Scoop 1 tablespoon of filling onto the four corners of each wrap, and then brush one side of a second wrap, and lay it over top. Use your fingers to press around the filling a bit to prep for cutting. Finally, use a fluted ravioli cutter (or simply a pizza cutter) to cut the wraps into four sections. Use your fingers to finish pressing the pockets closed around the filling.

Fry the Ravioli

Heat some more olive oil in a sauté pan, and cook the ravioli for 1 minute per side over medium heat. Top with some homemade basil pesto, additional parmigiano-reggiano, and serve with a big green salad for a delicious family meal that’s lectin free and fun to make (and eat)!

The Recipe

PREP TIME 30 MINUTES     TOTAL TIME 35 MINUTES     MAKES 10 LARGE RAVIOLI

Ingredients

RAVIOLI

• 4 tablespoons extra-virgin olive oil, divided
• 1 10-ounce package frozen, chopped spinach, thawed and squeezed dry
• 1/4 cup imported Italian mascarpone
• 1/4 cup grated parmigiano-reggiano
• 5 coconut wraps (square)
• 2 large pastured or omega-3 eggs, beaten with 1 teaspoon water

BASIL PESTO

• 2 cups packed fresh basil
• 1/4 cup pine nuts
• 1 ounces parmigiano-reggiano, crumbled
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil

FOR SERVING

• 5 ounces mixed salad greens
• additional olive oil and balsamic vinegar

Instructions

HEAT 2 tablespoons olive oil in a large sauté pan. Add the spinach, and cook for 2 minutes. Place in a bowl, and stir in the mascarpone and the parmigiano.

LINE up 2 1/2 wraps on a cutting board. Brush with the egg and water mixture. Use a tablespoon to arrange 4 dollops of filling in each of the 4 corners of the wrap (2 on the 1/2 wrap), leaving an inch or more of space between dollops. Brush another wrap (or 1/2 wrap) with egg wash, and place directly on top, pressing around the filling and sealing the edges. Use a fluted ravioli cutter to cut out 4 squares of ravioli. Alternatively, use a pizza cutter to cut straight-edge square or round raviolis. Keep on the cutting board and cover with a linen towel to rest.

MAKE the basil pesto by pulsing all of the ingredients in a blender or food processor until smooth.

HEAT the remaining 2 tablespoons olive oil in the sauté pan over medium heat. Working in batches, fry the ravioli for 2-3 minutes total, flipping halfway through. Serve with pesto and salad greens. Drizzle with additional olive oil and balsamic vinegar.

Printable Ravioli Recipe