Keto Spinach Ricotta Ravioli
Keto Spinach Ricotta Ravioli
Ingredients
- 1 cup almond flour
- 3 tablespoons coconut flour
- 2 teaspoons arrowroot powder
- 1/4 teaspoon sea salt
- 2 teaspoons apple cider vinegar
- 1 egg lightly beaten
- 3-5 teaspoons water
For the spinach filling:
- 1 tablespoon avocado oil for cooking
- 2 cloves garlic minced
- 14 ounces spinach
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese freshly grated
- 1/4 cup pine nuts lightly toasted
- 1/4 teaspoon ground nutmeg
- 1 egg yolk
- Salt and ground black pepper to taste
Instructions
For the dough:
- In a food processor, combine almond flour, coconut flour, salt, and arrowroot powder. Pulse until thoroughly combined.
- With the food processor running, pour in apple cider vinegar. Once it has distributed evenly, add the egg.
- Teaspoon by teaspoon, slowly add in water until the dough forms into a ball (the dough should be firm, yet sticky to touch and with no creases, which means the dough is dry and you need to add a little more water).
- Wrap dough in plastic wrap, and knead it through the plastic for a couple minutes.
- Allow the dough to rest for 15 minutes at room temperature, then transfer to the fridge for 45 minutes.
For the filling:
- In a skillet over medium heat, heat up avocado oil.
- Add garlic and sauté until it becomes fragrant and starts to soften.
- Add spinach and reduce the heat. Once wilted, remove from the pan and squeeze out excess liquid, transfer it to a board, and roughly chop. Allow to cool.
- In a medium bowl, combine spinach, ricotta, grated Parmesan cheese, egg yolk, garlic, and ground nutmeg.
- Season with salt and pepper to taste and set aside.
Assembling the ravioli:
- Place the dough between two pieces of parchment paper, and roll out the pasta to its thinnest point possible.
- Slice into 2-inch strips and then cut into evenly sized squares about 2x2-inches.
- Heap roughly a tablespoon of filling onto the dough. Drape a second piece over it, and press down around the edges to seal, removing any air bubbles.
- Trim the edges close to the filling using a cookie cutter knife or pizza cutter.
- Place all the ravioli on a baking tray, and freeze for 15 minutes to firm them up.
For cooking:
- In a large skillet, add 1 tablespoon of olive oil and heat on low.
- Add ravioli and cook until golden on both sides.
- Toss with your favorite sauce and serve.
Nutrition
Calories: 86kcalCarbohydrates: 6gProtein: 4gFat: 5gFiber: 3g
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