SPINACH & RICOTTA KETO RAVIOLI


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.

0 Response to "SPINACH & RICOTTA KETO RAVIOLI"

Post a Comment

Popular Posts

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel