Pillowy-Soft Spinach & Ricotta Fried Ravioli ๐Ÿ gluten free & keto

23 comments

  1. emma rose says:

    Thank you for restoring it Paola!! You are the best can’t wait to make this! Such a GAME CHANGER!!

  2. Judy Alter says:

    Enjoyed deep dish pizza to the max, canโ€™t wait to try this! How many ravioli are in a seving? Thank you

    • Paola says:

      Hi Judy! So happy you enjoyed the deep dish pizza! I calculated the nutrition facts per ravioli (1.5g net). I suggest serving size be 4 ravioli (6g net). xo!

  3. Jess says:

    A-MAZING!!! And I swear my boyfriend has not stopped smiling since dinner! Surprisingly maybe but the dough was quite easy to make and the ravioli ended up coming out quite nice as it was easy to handle . Thank you, these will surely become a staple for us

  4. marge vs says:

    Made these tonight and WOW WOW WOW!!! I am writing back for all those skeptics! I wasn’t sure how the texture would be after frying, but I can swear that they have the mouthfeel of REAL ravioli! My husband is making cartwheels because he has some form of pasta back in his life! THANK YOU!! This recipe is such a treasure, as is your blog! Have a wonderful weekend

    • Paola says:

      Hi Marge! That’s so awesome, very happy you guys enjoyed them so much and thanks for reporting back! Good weekend to you too! xo!

  5. Sheree says:

    I was wondering if this “pasta” could be cut into spaghetti, and cooked the same way as you cooked the ravioli?

    • Paola says:

      YES!! though I might suggest you don’t do spaghetti, but maybe some smaller shapes to keep it from tangling and breaking while cooking. Say orecchiette-like shapes?

    • Paola says:

      Hi Nataly! I haven’t tried freezing the dough itself, but I’ve frozen the ravioli made (and the later works out just fine). Just need to thaw them out before frying. xo P

    • Paola says:

      Hi Jasper! Yes, it’s stated in the ‘The Flours’ section. The dough behaves differently without the baking powder and a little extra water though. xo

      • Jasper says:

        Sorry, I just read the top of the page – I am known for not reading things through properly. Thanks for the reply though!

  6. Chrissy says:

    Hi! This recipe looks fabulous!
    I’m wondering, can the scraps of dough be added back in and used again?
    Thank you so much for sharing this!

    • Paola says:

      Hi Chrissy! Yes of course! You’ll notice that the dough is very pliable and can be reworked easily- nothing goes to waste here ๐Ÿ˜‰

  7. Tom says:

    Look amazing! Was wondering if you had the nutritional info for just the dough. Thinking about getting creative with fillings. ๐Ÿ™‚

  8. Paula says:

    Hi, I made these a couplenod weeks ago and they are fantastic! With every bite I had to say, “I am so happy!”
    I want to make them for a birthday dinner so I will have to cook about 60 raviolis. Do you think these could be deep fried? I love the thyme garlic bitter but 60 raviolis would take too long to cook that way.

    • Paola says:

      Hi Paula! That’s GREAT to hear! Yes, you can def go ahead and deep fry them (just do a test batch to see how long they take to cook to make sure they’re not overcooked!) xo!

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