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Think of these grain free and keto ravioli as pillowy-soft bites from heaven. Filled with spinach, ricotta and toasted pine nuts, they're then fried in a garlic and thyme-infused brown butter for a killer result.
COOK TIME: 45 MINUTES
INGREDIENTS
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
INSTRUCTIONS
Please visit gnom-gnom.com for full instructions.
