Keto Ravioli
Keto ravioli with a genuine rolled dough and no melted cheese in it, so the spinach and ricotta filling tastes of itself. Xanthan gum makes the sheet stretch, and the ravioli are pan-fried in butter rather than boiled. 6.5g net carbs for five.
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Chilling & Freezing 1 hour hr
Total Time 1 hour hr 45 minutes mins
Course Main Course
Cuisine Italian
Servings 4 servings (5 ravioli)
Calories 405 kcal
Dough
- 96 g blanched almond flour about 3/4 cup plus 2 tbsp
- 24 g coconut flour 3 tbsp
- 2 tsp xanthan gum not optional, and not less
- 2 tsp apple cider vinegar
- 1 large egg lightly beaten
- 3-5 tsp water added a teaspoon at a time
Filling
- 200 g fresh spinach about 7 cups packed
- 200 g whole-milk ricotta about 3/4 cup, drained if wet
- 30 g Parmesan cheese finely grated
- 1 large egg yolk
- 1 garlic clove minced
- 1/8 tsp ground nutmeg
- 1/2 tsp fine sea salt 1/4 tsp in the dough, 1/4 tsp in the filling
Dough: Pulse the blanched almond flour, coconut flour, xanthan gum and 1/4 tsp of the fine sea salt in a food processor. With the motor running add the apple cider vinegar, then the beaten large egg, then the water a teaspoon at a time until a firm, tacky ball forms with no dry cracks.
Rest: Wrap and rest 15 minutes at room temperature, then refrigerate 45 minutes (up to 5 days).
Filling: Wilt the fresh spinach with the minced garlic clove in a dry pan over medium heat, 2-3 minutes. Cool, squeeze hard in a clean towel and chop. Mix with the whole-milk ricotta, grated Parmesan cheese, large egg yolk, ground nutmeg and the remaining 1/4 tsp fine sea salt. Chill 15 minutes.
Roll: Working with half the dough at a time and keeping the rest cold, roll between two sheets of parchment to thinner than 1/8 inch, thin enough to see light through.
Fill and seal: Spoon about 1 tbsp mounds of filling in rows with a two-finger gap. Lay a second sheet over, press down around each mound working outward to push out every air bubble, then cut out with a cookie cutter or knife and press the edges with a fork.
Freeze: Lay on a lined tray and freeze 15 minutes so they hold their shape.
Fry: Melt the unsalted butter in a large skillet over medium-low heat. Cook the ravioli in a single uncrowded layer, 1-2 minutes a side, until golden. Do not boil them.
Squeeze the spinach dry. Wet filling steams inside the ravioli and splits the seams in the pan.
Do not reduce the xanthan gum. Two teaspoons is what lets the sheet stretch instead of crack.
Push the air out as you seal. Trapped air expands in the hot pan and breaks the seal.
Storage: freeze uncooked on the tray then bag up to 3 months (fry from frozen, a minute longer a side); cooked, refrigerate up to 3 days and reheat in a buttered pan.
Nutrition includes the 3 tbsp of butter used for frying. Keyword almond flour pasta dough, Gluten-Free, grain free ravioli, keto ravioli, low carb ravioli, spinach ricotta ravioli