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Spinach & Pine Nut Ravioli (Low Carb)

These grain free ravioli are deliciously addictive! Because the dough is rolled super-thin, these low carb, fried ravioli stay soft and tender.

In a dry pan, toast the pine nuts. In a large skillet wilt the spinach in a bit of oil (tossing frequently) until it’s reduced, about 1-2 minutes. Set spinach aside in colander to drain. Prepare remaining filling ingredients,and combine with the spinach.

Only roll out one ravioli at a time  – since you want the dough almost transparent, it’s much easier to work with small pieces at a time (and scraps can be re-rolled over and over). Between 2 pieces of parchment (or I used a silicone mat underneath), roll/push dough out very thin (as thin as you can without ripping it).  When you are going to lift dough over to cover filling, use the parchment/mat to help you lift the dough over and gently roll edge up with fingers, being careful not to tear dough.

Because the dough is sticky, there is no need to wet the edges to seal.  Just cover with another piece of thin dough (or roll over the longer side to cover filling), and press out with cutter.

Note: Keep the filling in sieve and allow it to continue to drain while preparing the ravioli.

Place prepared ravioli on a rack and freeze for 15 minutes. This ensures the dough doesn’t cook faster than the filling, and keeps them from getting too brown and crispy.  Fry the ravioli in butter and garlic until lightly golden, about 2 minutes per side.

Make-Ahead: You can easily freeze the uncooked ravioli until later use. Freeze in a single layer on parchment, once frozen you can combine in a large freezer bag. To cook, allow to defrost before frying.

Spinach & Pine Nut Ravioli (Low Carb)
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Prep time:
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Serves: 4
Ingredients
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • ½ tsp thyme
  • Grated Parmesan, to garnish
Dough (makes about 24 - 2.5" ravioli)
  • 1 cup (96g) almond flour
  • 3½ Tbsp (24g) coconut flour
  • 2 tsp xanthan gum
  • ¼ tsp salt
  • 2 tsp apple cider vinegar
  • 1 egg, lightly beaten
  • 2-4 tsp water, if needed
Filling (makes 1 cup of filling)
  • 1 Tbsp olive oil
  • 1 cloves garlic, minced
  • 2 handfuls spinach (200g)
  • ½ cup ricotta or marscapone
  • 3 Tbsp Parmesan cheese, grated
  • 2 Tbsp pine nuts, toasted
  • 1 egg yolk
  • ⅛ tsp nutmeg
  • salt and pepper
Sauce Suggestions
Instructions
  1. For the dough, combine all dry ingredients into a food processor and pulse to combine. With machine running add vinegar, then egg. If needed, add a teaspoon of water at a time until dough is soft (can be pressed together between fingers). Shape dough into ball, wrap in plastic and chill for 30 minutes.
  2. For the filling, toast the pine nuts in a dry pan until golden. In a large skillet heat the oil and garlic, then add spinach, tossing frequently until wilted, about 1-2 minutes. Place spinach in colander and press out excess moisture. In a bowl combine remaining filling ingredients, then stir in spinach and nuts. Place mixture in sieve over bowl and let sit to drain (if needed) until you are ready to assemble ravioli.
  3. To assemble the ravioli, since you want the dough almost transparent, only roll out one ravioli at a time - it's much easier to work with small pieces (and scraps can be re-rolled over and over). Between 2 pieces of parchment (or I used a silicone mat underneath), roll/push dough out very thin (as thin as you can without ripping it). Place about a teaspoon of filling on dough, then cover with another piece of dough or fold over the excess of what you've already rolled out (when you are ready to lift the dough over to cover filling, use the parchment/mat to help you lift the dough over and gently roll edge up with fingers, being careful not to tear dough).
  4. Because the dough is sticky, there is no need to wet the edges to seal. Just cover with another piece of thin dough and press out with cutter.
  5. Place prepared ravioli on a rack and freeze for 15 minutes. This ensures the dough doesn't cook faster than the filling, and keeps them from getting too brown and crispy.
  6. To cook, in a large skillet heat butter, oil and garlic. Add the thyme and some ravioli (in a single layer, fry in batches) then fry until lightly golden, about 2 minutes per side.
  7. Top with your favorite sauce and serve.
Notes
You can easily freeze the uncooked ravioli until later use: Freeze in a single layer on parchment, once frozen you can combine into a large freezer bag. To cook, allow to defrost a bit before frying.

Keto-Friendly Recipe

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