Recipe for keto dumplings (ravioli) with ricotta cheese, spinach and pine nuts, fried in butter with garlic and thyme…
Cooking time 45 min.
Serving quantity 20
Ingredients :
To prepare this recipe for “Homemade Keto Dumplings/Ravioli Recipe” You will need:
Almond flour 96 g
Coconut flour 24 grams
Xanthan gum 2 tsp.
Salt to taste
Apple cider vinegar 2 tsp.
Egg 1 egg.
Water 3-5 tsp.
Spinach 400g
Ricotta cheese 250 g
Parmesan cheese 40 g
Pine nuts roasted 30 g
Nutmeg 1/4 tsp.
1 egg yolk
Butter for frying to taste
Garlic, Parmesan, thyme, cherry tomatoes to taste
Step 1
Mix almond flour, coconut flour, gum and salt in a food processor on pulse mode. Add the apple cider vinegar, then beat in the egg. Stir and add water a teaspoon at a time until the dough forms into a ball. The dough should be firm. Wrap the dough in clingfilm and knead it for a couple of minutes. Leave the dough at room temperature for 15 minutes and then place in the refrigerator for 45 minutes.
Step 2
Heat the olive oil in a frying pan over medium heat. Lightly fry the garlic, add the spinach and stir-fry until softened. Transfer to a board and chop.
Mix spinach with ricotta, Parmesan cheese, roasted pine nuts, nutmeg, salt and egg yolk.
Step 3
Divide the dough into two pieces and roll each out between two layers of parchment. Spread a tablespoonful of filling, cover with the second layer and press the dough with your fingers between the filling. Cut out the future ravioli, transfer them to a baking tray and freeze for 15 minutes.
Step 4
Heat the butter in a skillet, add the garlic pieces and thyme. When the garlic begins to brown, add the cooled ravioli. Fry them until golden, one or two minutes on each side. Sprinkle the finished ravioli with Parmesan and garnish with cherry tomatoes.
Bon appetit!
Energy Value per Serving
Calories from fat 54
Calories 88
Fats: 6g
Carbohydrates: 3 g
Fiber: 1.5 g
Digestible carbohydrates: 1.5 g
Protein: 4 g
