Description
A delicious low-carb Spinach & Ricotta Keto Ravioli recipe featuring almond and coconut flour pasta dough filled with a creamy ricotta and spinach mixture, cooked in a fragrant thyme-butter sauce. Perfect for anyone following a keto lifestyle seeking a homemade pasta alternative.
Ingredients
Keto Pasta Dough
- 96 g almond flour
- 24 g coconut flour
- 2 teaspoons xanthan gum
- 1/4 teaspoon kosher salt (adjust depending on sweet or savory preference)
- 2 teaspoons apple cider vinegar
- 1 egg, lightly beaten
- 3-5 teaspoons water
Ricotta & Spinach Filling
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, grated or pressed
- 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
- Freshly ground black pepper 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
- Make the keto pasta dough: Add almond flour, coconut flour, xanthan gum and salt to a food processor and pulse until combined. Pour in apple cider vinegar while running the processor. Add beaten egg, then incorporate water teaspoon by teaspoon until a firm sticky dough ball forms without creases. Wrap in cling film, knead through plastic for 2 minutes, rest 15 minutes at room temp, then refrigerate 45 minutes up to 5 days.
- Prepare the ricotta & spinach filling: Heat olive oil in a skillet over medium heat. Sauté garlic until golden, add spinach, reduce heat and cook until wilted. Squeeze out excess liquid, roughly chop and let cool. Mix spinach with ricotta, Parmesan, toasted pine nuts, nutmeg, salt, pepper, and egg yolk until well combined.
- Assemble the ravioli: Roll dough out very thinly using pasta machine, tortilla press or rolling pin (should be translucent). Place about a tablespoon of filling at intervals on one sheet, cover with another dough sheet, press around edges to seal, removing air bubbles. Trim ravioli edges with cookie cutter or knife. Arrange on tray and freeze 15 minutes before cooking.
- Make the thyme-butter sauce and cook ravioli: Heat butter and olive oil in skillet over low heat. When warm, add garlic slivers and thyme. Once garlic starts browning, add chilled ravioli and cook about 1-2 minutes per side until golden. Remove garlic if it browns too much to prevent bitterness.
- Serve: Serve ravioli immediately on a bed of cherry tomatoes, topped with slivered Parmesan and crispy garlic slivers. Omit garlic if not preferred.
Notes
- Freezing ravioli is recommended; thaw slightly before cooking for best results.
- Recipe yields approximately 20 ravioli, each about 2 1/2 inches.
- Nutrition facts provided are per ravioli; a serving of four pieces equals approximately 6 grams net carbs.
