Spinach Filling

1. To a large skillet add extra virgin olive oil and heat on medium heat. 
2. Add thinly sliced garlic and sauté until just brown.
3. Next, add in spinach in batches, stirring to coat with oil and allowing to wilt slightly between each addition. Sauté 3-4 minutes.
4. Add coconut milk and sea salt to taste and allow to simmer (2-3 minutes) 
5. In a small bowl, mix together tapioca starch and water to make a slurry.
6. Pour slurry into skillet, reduce heat and stir until the mixture begins to thicken. 
7. Remove from heat and set aside.

Ravioli 

1. Bring a large pot of salted water to boil. 
2. In a large bowl, mix together sweet potato puree, cassava flour and salt. Use hands and knead dough until fully combined. Dough should be dry, soft and pliable. If it’s feeling too wet, add more cassava flour by the TBSP until the dough achieves this recommended consistency. 
3. Cut dough in thirds and place 1/3 onto a large piece of parchment paper.
4. Fold the parchment paper in half and use a rolling pin to roll out dough into a long rectangle about 5 inches wide x 10 inches long and 1/8 inch thick.
5. Drop approximately 1 TBSP of spinach filling at least 1 inch apart along the length of one half of the rectangle.
6. Use parchment paper to help you fold the rectangular shaped dough in half over the filling, and press out the air from around each portion of filling. 
7. Use knife or pastry cutter to cut ravioli into 2 x 2 squares.
8. Pinch three free edges to seal the dough. If desired, use a fork to help seal the edges together. 
9. Repeat entire process with remaining dough as many times as necessary. 
10. Boil ravioli 2-3 minutes in salted water in 3-4 batches so you don’t overcrowd the pot. 
11. Use a slotted spoon to remove raviolis and place onto serving plates. 
12. Top with desired toppings and serve warm* 

Mushroom Sauté (optional) 

1. In the same skillet with any leftover spinach filling, add olive oil and sliced mushrooms. Sauté until mushrooms have softened and add salt to taste.
2. Serve on top the ravioli.