Spinach & Ricotta Keto Ravioli - Keys Nutrition
- 1 cup almond flour (available here)
- 3 tablespoons coconut flour (available here)
- 2 tsp xanthan gum (available here)
- 1/4 teaspoon salt
- 2 tsp. Apple cider vinegar (available here)
- 1 egg, lightly beaten
- 3-5 tsp. warm water
In a food processor, add the flours, xanthan gum and salt. Blend until well combined. Pour in the apple cider vinegar while the food processor is running. Once the mixture is evenly distributed, add the egg, water (teaspoon by teaspoon), until the dough forms a ball. The dough should be firm, but sticky to the touch and without wrinkles (which means the dough is dry and you need to add more water). Wrap the dough in plastic wrap and knead it through the plastic for a few minutes. Let the dough rest for 15 minutes at room temperature and place in the refrigerator for 45 minutes (and up to five days for storage).
- 14 oz. spinach
- 1 cup ricotta cheese
- 1 tsp. minced garlic
- 1/4 cup parmesan cheese
- 1/4 tsp. ground nutmeg
- salt and pepper
- 1 egg yolk
- Olive oil for cooking (available here)
Heat the olive oil in a skillet or saucepan over medium heat. Add garlic and sauté briefly. Add the spinach and lower the heat. Once the spinach has softened, squeeze out the excess liquid, transfer to a board and chop coarsely. Allow to cool. In a bowl, mix the spinach with the ricotta, grated parmesan and nutmeg. Season to taste with salt and pepper. Add egg yolk and mix well. Set aside.
To assemble the ravioli. Roll out your dough as thinly as possible using a pasta machine or rolling pin, but it will take a little longer ( the dough should be translucent ). Place about a tablespoon of filling on the dough. Place a second piece of dough on top and press the edges together to seal, removing any air bubbles. The dough will be sticky, so no need to brush with egg. Trim the edges near the filling with a 2 1/2" cookie cutter. Place all ravioli on a baking sheet and freeze for 15 minutes before baking for about 45 minutes at 350F. Serve with a low-carb tomato sauce.
Make about 20 ravioli. 4 servings of 5 ravioli.
[Approximately 6g net carbs per serving].
Credit: Oriane Chagnon