Spinach & Ricotta Keto Ravioli
I looove to fill up these keto ravioli with spinach, ricotta and toasted pine nuts. Simple, yet ridiculously tasty. They’re then cooked in a garlic and thyme-infused butter; which browns as the ravioli cook, yielding a delicious dipping sauce.
Just don’t forget the cherry tomatoes, as they lighten up the dish beautifully!
Fun fact: since the recipe was first published (back in January ’18), many of you have informed me that there’s such a thing as toasted ravioli up in St. Louis (and that these are not far off!). How neat is that?!
p.s. These guys are super awesome for meal-prepping! Simply whip up a large batch, freeze, and cook straight from the freezer as needed.
These keto ravioli are a spinoff of our grain free keto tortillas (i.e. nowadays known as our famous Crazy Keto Dough!).
Think almost the same ingredients: almond flour, coconut flour and a touch of xanthan gum (minus the baking powder). But slightly wetter, so you’re able to get it nice and thin (think almost translucent).
p.s. click through for specific brands I use personally (i.e. they work best!).
Allergic to nuts? I’ve heard great things about substituting the almond flour with sunflower seed meal or pumpkin seed meal from readers. Color and taste will be different though.
Otherwise, no substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.
The real trick here is to get the keto pasta dough nice and thin. This way you’ll end up with pillowy-soft ravioli, as opposed to doughy ones. In the end, you want the filling-to-dough ratio to be much greater.
1. Roll out the dough between parchment paper
This is easiest done using either a tortilla press (cast iron ones are the best) or an actual pasta machine. But a rolling pin (with some patience) will work too. The dough should end up translucent when held up against natural light.
2. Add filling
Heap roughly a tablespoon of filling onto the dough. Drape a second piece over it and press around the edges to seal, removing any air bubbles. The dough will sticky, so no egg wash is needed.
I simply used a cookie cutter here, but feel free to use whatever floats your boat. Just keep in mind that you’ll want to trim the edges close to the filling.
You’ll want to freeze the ravioli for 15 minutes prior to cooking. And yes, you can go ahead and freeze them too, but thaw them out slightly before cooking. You’ll also want to cook these guys always in a little olive oil or butter, never in water (they’ll just be mushy). But they’re absolutely killer fried.
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
- 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.