Spinach & Ricotta Keto Ravioli
Calories 130kcal
Ingredients
- 96 grams almond flour
- 24 grams coconut flour
- 2 teaspoons xanthan gum
- 1/4 teaspoon kosher salt (depending on whether sweet or savory)
- 2 teaspoons apple cider vinegar
- 1 eggs (lightly beaten)
- 5 teaspoons water
- 1 tablespoon extra-virgin olive oil (depending on whether sweet or savory)
- 2 cloves garlic (depending on whether sweet or savory)
- 400 grams spinach
- 250 grams ricotta cheese
- 40 grams parmesan cheese (depending on whether sweet or savory)
- 30 grams pinenuts (depending on whether sweet or savory)
- 1/4 teaspoon grated nutmeg (depending on whether sweet or savory)
- kosher salt (depending on whether sweet or savory)
- black pepper (depending on whether sweet or savory)
- 1 egg yolks
- 56 grams grass-fed butter (depending on whether sweet or savory)
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic (depending on whether sweet or savory)
- 4 thyme (springs)
- cherry tomatoes (depending on whether sweet or savory)
- parmesan cheese (depending on whether sweet or savory)
Instructions
- For the keto pasta doughAdd almond flour, coconut flour, xanthan gum and salt to food processor.
- Pulse until thoroughly combined.
- Pour in apple cider vinegar with the food processor running.
- Once it has distributed evenly, pour in the egg.
- Add water teaspoon by teaspoon, as needed, until the dough forms into a ball.
- The dough should be firm, yet sticky to touch and with no creases (which mean the dough is dry and you need to add a little more water).Wrap dough in cling film and knead it through the plastic for a couple minutes.
- Think of it a bit like a stress ball.
- Allow dough to rest for 15 minutes at room temperature and place in the fridge for 45 minutes (and up to five days).
Originally posted 2019-02-20 18:14:18.
