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

41 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!

    • Paola says:

      Hi Jessica! I’m sorry to have missed your comment…! I think that if you bake them they’ll just melt xo

  9. JenS says:

    My whole family loved these! I filled them with a ricotta, parmesan, herb and egg mixture. My only complaint, though was that I had a hard time keeping them from cracking. I even used a tortilla press to get them super thin. I wonder if I should have added more water? This made them tricky to make and less pretty, but the family didn’t care. I served with a bit of marinara sauce and grated parmesan. Really fantastic.

    • Paola says:

      Yup! Just add a little more water next time, they shouldn’t crack. In the directions it specifies that the dough should be stiff but without cracks, how much extra water you need varies quite a bit also from brand to brand. xo!

  10. Adriana says:

    OMG… these are amazing!. I had almost forgot how eating pasta was like… so Paola… GRACIAS.

    Un beso desde Montevideo,
    Adriana

  11. Noelle says:

    Made these tonight. Mine were certainly not as pretty as yours and I only got 10 out of the recipe (I suspect my tortilla press and patience weren’t as pretty as yours either). I also browned them more and dipped in marinara sauce – I swear they tasted just like fried ravioli appetizers in some restaurants. Loved your recipe and will be making this often. Thank you for bringing ravioli back into my life!!!

    • Paola says:

      That’s awesome to hear Noelle! And don’t worry too much about the appearance, it just takes a little practice to get the hang of it ๐Ÿ˜‰

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