Keto Ravioli with Spinach and Ricotta Cheese - Keys Nutrition

Method :

In a food processor, add the flours, xanthan gum and salt. Mix until well combined. Pour in the apple cider vinegar, leaving the processor running. Once the mixture is evenly distributed, add the egg, water (teaspoon per 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 a little 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 it in the refrigerator for 45 minutes (and up to five days for preservation).

Method :

Heat the olive oil in a frying pan or saucepan over medium heat. Add the garlic and sauté briefly. Add the spinach and lower the heat. Once the spinach has softened, squeeze out the excess liquid, transfer it to a board and roughly chop it. Let cool. In a bowl, mix the spinach with the ricotta, grated parmesan and nutmeg. Season to taste with salt and pepper. Add the egg yolk and mix everything well. To book.