Spinach & Ricotta Keto Ravioli

Spinach & Ricotta Keto Ravioli

Ingredients

• 96 g almond flour
• 24 g coconut flour
• 2 tsp xanthan gum
• 1/4 tsp kosher salt ((depending on whether sweet or savory))
• 2 tsp apple cider vinegar
• 1 eggs (lightly beaten)
• 5 tsp water
• 1 tbsp extra-virgin olive oil ((depending on whether sweet or savory))
• 2 clove garlic ((depending on whether sweet or savory))
• 400 g spinach
• 250 g ricotta cheese
• 40 g parmesan cheese ((depending on whether sweet or savory))
• 30 g pinenuts ((depending on whether sweet or savory))
• 1/4 tsp grated nutmeg ((depending on whether sweet or savory))
• black pepper ((depending on whether sweet or savory))
• 1 egg yolks
• 56 g grass-fed butter ((depending on whether sweet or savory))
• 4 thyme (springs)
• cherry tomatoes ((depending on whether sweet or savory))

Instructions

1. For the keto pasta doughAdd almond flour, coconut flour, xanthan gum and salt to food processor.
2. Pulse until thoroughly combined.
3. Pour in apple cider vinegar with the food processor running.
4. Once it has distributed evenly, pour in the egg.
5. Add water teaspoon by teaspoon, as needed, until the dough forms into a ball.
6. 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.
7. Think of it a bit like a stress ball.
8. Allow dough to rest for 15 minutes at room temperature and place in the fridge for 45 minutes (and up to five days).