Apple Cinnamon Paleo Ravioli



I’m struggling to write an introduction for this recipe. The reason is simple. It’s so fun and delicious that it speaks for itself. Tuesday, September 23, 2014 marks the first full day of autumn, my favorite season of the year. After all, I live in New England. How can I not appreciate the colorful foliage, crisp air, and apple picking? My favorite way to welcome fall is to create an Italian take on autumn’s favorite ingredient: apples.

Some may call it an apple turnover. Some may call it a cinnamon apple pop tart. Whatever you think it looks like it’s not that. It’s dessert ravioli. Because I’m Italian and I say so. 😉


  • 2 large apples (see directions for best type)
  • 2 tsp cinnamon*
  • 2 tsp coconut palm sugar*
  • 1 tsp Ghee(optional)
  • 1 package Cappellos lasagna sheets
  • 1 egg

*save 1 tsp of each cinnamon and sugar separately to sprinkle on top



  1. Preheat oven to 350 degrees. Peel, core, and chop the apples about 1/4 – 1/2 inch.
  2. Toss apples with 1 tsp cinnamon and 1 tsp coconut palm sugar. 
  3. In a separate bowl whisk one egg. You’ll need it later.
  4. In another separate bowl, combine 1 tsp coconut palm sugar and 1 tsp cinnamon. You’ll need it later, too.
  5. Spread out your defrosted Cappellos lasagna sheets. On one sheet, place a heaping tbsp of the apple mixture about 1/4 to 1/2 inch from the end of the sheet. Adding a  small bit of ghee or coconut oil is optional and you can do that here. 
  6. Leave an 1.5 inches of space and place another spoon of apple. Do this until you reach the end of the sheet.imageedit_22_5762441478
  7. Next, spread a bit of water along the perimeter of each apple mixture with your fingertips. This will help the other lasagna sheet stick to it.
  8. Place a clean lasagna sheet on top of the sheet with apples on it. Press down around where you put the water. Cut to make squares or use a ravioli press. With a fork, press firmly along the edges of each ravioli to secure them. Makes about 4 ravioli per sheet.
  9. To finish, coat with egg wash mixture and sprinkle with cinnamon and sugar mixture.
  10. Bake in 350 degree oven for 12-15 minutes.


For apples I used one Golden Delicious and one Braeburn. My favorite baking apples are Honeycrisp, Golden Delicious, Braeburn, or Pink Lady.


7 thoughts on “Apple Cinnamon Paleo Ravioli

  1. Pingback: Fruit and Cookie Combos – Mangia Paleo

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