(Pillowy Soft!) Keto Ravioli 🍝 (2024)

For the keto pasta dough

• 96 g almond flour
• 24 g coconut flour
• 2 teaspoons xanthan gum
• 1/4 teaspoon kosher salt depending on whether sweet or savory
• 2 teaspoons apple cider vinegar
• 1 egg lightly beaten
• 3-5 teaspoons water

For the ricotta & spinach filling:

• 1 tablespoon extra virgin olive oil for cooking
• 2 cloves garlic grated or ran through a press
• 400 g spinach
• 250 g ricotta cheese
• 40 g Parmesan cheese freshly grated
• 30 g pine nuts lightly toasted
• 1/4 teaspoon freshly grated nutmeg
• kosher salt to taste
• black pepper freshly ground to taste
• 1 egg yolk

To serve

• 56 g grass-fed butter as needed
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic slivered
• 4 thyme springs
• cherry tomatoes to taste
• Parmesan cheese slivered

For the keto pasta dough

• Add 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).

For the ricotta & spinach filling:

• Heat up olive oil in a skillet or pan over medium heat. Add garlic and sauté briefly until golden. Add spinach and turn down the heat. Once wilted, squeeze out excess liquid, transfer it to a board and roughly chop it. Allow to cool.

• Mix spinach with ricotta, grated Parmesan cheese, toasted pine nuts and freshly grated nutmeg. Season to taste with salt and freshly ground pepper to taste. Mix in egg yolk.
  

To assemble the keto ravioli

• Roll out the pasta to its thinnest point using a pasta machine or a tortilla press (between parchment paper). You can also use a rolling pin, but it'll take a little longer. The dough should end up translucent when held up against natural light.

• Heap roughly a tablespoon of filling onto the dough (see pictures in post). Drape a second piece over it and press down around the edges to seal, removing any air bubbles. The dough will sticky, so no egg wash is needed. Trim the edges close to the filling using a cookie cutter (or pizza cutter/knife/glass). Place all the ravioli on a baking tray and freeze for 15 minutes prior to cooking.

For the thyme-butter sauce

• Heat up butter and oil in a skillet or pan over low heat. Once warm, add in garlic slivers and thyme. When the garlic begins to brown, add in chilled ravioli.

• Cook ravioli in the butter until golden all over, a minute or two on each side. If the garlic slivers begin to brown too much, you'll want to pull them out (do not discard).
  

• Serve right away over a bed of cherry tomatoes and topped with slivered parmesan and the crispy garlic slivers (opt out if garlic isn't your thing).
  

Feel free to go ahead and freeze the ravioli, but you’ll want to thaw them out slightly before cooking.

This recipe yields 20 x 2 1/2 inch ravioli. Nutrition facts below were estimated per ravioli with the filling, so a serving of four pieces is 6g net carbs.