Keto Ravioli
A truly sophisticated combination of cheeses and as the marinara sauce will make these soft bites juicy and incredibly tasty.
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Servings: 10 ravioli
Calories: 85kcal
Ingredients
For dough
- 45 g Almond flour
- 10 g Coconut flour
- 1 tsp Xanthan gum
- Pinch of sea salt
- 1 Egg yolk
- 2-3 tsp Water
For filling
- 200 g Spinach
- 20 g Parmesan cheese grated
- 120 g Ricotta cheese
- 2 tsp Olive oil
- 1 glove Garlic Minced
- 1 Egg yolk
- Salt and pepper to taste
For Marinara sauce
- 1/2 can Peeled tomatoes
- 3 Tbsp Olive oil
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 1 tsp Italian seasoning
- 1/4 tsp Chilli flakes
- Salt and pepper to taste
For cooking
- 20 g Butter
- Parmesan cheese and basil leaves for decoration.
Instructions
- Pulse in a food processor almond and coconut flour and xanthan gum.
- Add, egg yolk, and water teaspoon by teaspoon. Until dough forms a ball. The dough should be firm. Wrap the dough to the film. Chill for 15 min for the room temperature and 45 min in the fridge.
- Heat in the skillet olive oil. Add spinach and cook, stirring regularly 2 min in the medium heat. Set aside and cool.
- Combine spinach with Parmesan cheese, ricotta, minced garlic, and egg yolk. Season to taste.
- Roll out the pasta dough to thing layer using the pasta machine or between parchment paper until translucent. Top 1 tsp filling for each ravioli.Drape the second layer over it and press. Cut with a cutter or a knife. Fasten the edge with a fork. Place on a baking sheet and freeze for 12 min before cooking.
- Prepare Marinara sauce: Add all the ingredients in a food processor and proceed until creamy.
- Heat the butter in a skillet. Add the ravioli and cook until golden (1-2 min each side).
- Serve with Marinara sauce and sprinkle with grated Parmesan cheese. Decorate with fresh basil leaves.
Nutrition
Serving: 4ravioli | Calories: 85kcal | Carbohydrates: 3g | Protein: 4g | Fat: 6g | Fiber: 1.5g