Gluten Free & Keto Three Cheese Ravioli
Surprisingly easy to whip up, think of these gluten free and keto three cheese ravioli as pillowy-soft bites from heaven. They're filled with a ridiculously tasty mixture of ricotta, mozzarella and Parmesan, and alongside a classic marinara sauce.
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Ingredients
For the keto pasta dough
- 96 g almond flour
- 24 g coconut flour
- 2 teaspoons xanthan gum
- 1/4 teaspoon kosher salt depending on whether sweet or savory
- 2 teaspoons apple cider vinegar
- 1 egg lightly beaten
- 3-5 teaspoons water
For the three-cheese filling
- 250 g ricotta cheese
- 60 g grated mozzarella cheese
- 60 g Parmesan cheese freshly grated
- kosher salt to taste
- black pepper freshly ground to taste
- 2 egg yolks
Serving suggestions
- 2 tablespoons grass-fed butter for cooking
- 2 tablespoons extra virgin olive oil for cooking
- 4 cloves garlic slivered, for cooking
- 1 batch our keto marinara sauce as needed
- Parmesan cheese slivered
- basil leaves ribonned
Instructions
For the keto pasta dough
-
Add almond flour, coconut flour, xanthan gum and salt to food processor. Pulse until thoroughly combined.
-
Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Add water teaspoon by teaspoon, as needed, until the dough forms into a ball. The dough should be firm, yet sticky to touch and with no creases (which mean the dough is dry and you need to add a little more water).
-
Wrap dough in cling film and knead it through the plastic for a couple minutes. Think of it a bit like a stress ball. Allow dough to rest for 15 minutes at room temperature and place in the fridge for 45 minutes (and up to five days).
For the three-cheese filling
-
Mix ricotta, mozzarella and Parmesan cheese in a medium bowl. Season to taste with salt and freshly ground pepper. Mix in egg yolks. Set aside.
To assemble the keto ravioli
-
Roll out the pasta to its thinnest point using a pasta machine or a tortilla press (between parchment paper). You can also use a rolling pin, but it'll take a little longer. The dough should end up translucent when held up against natural light.
-
Heap roughly a tablespoon of filling onto the dough (see pictures in post). Drape a second piece over it and press down around the edges to seal, removing any air bubbles. The dough will sticky, so no egg wash is needed. Trim the edges close to the filling using a cookie cutter (or pizza cutter/knife/glass). Place all the ravioli on a baking tray and freeze for 15 minutes prior to cooking.
To cook & serve
-
Heat up butter and oil in a skillet or pan over low heat. Once warm, add in garlic slivers. When the garlic begins to brown, add in chilled ravioli.
-
Cook ravioli in the butter until golden all over, a minute or two on each side. If the garlic slivers begin to brown too much, you'll want to pull them out (do not discard).
-
Serve right away over a bed of marinara sauce, topped with freshly grated parmesan and the crispy garlic slivers (opt out if garlic isn't your thing).
Recipe Notes
Feel free to go ahead and freeze the ravioli, but you’ll want to thaw them out slightly before cooking.
This recipe yields 20 x 2 1/2 inch ravioli. Nutrition facts below were estimated per ravioli with the filling (1.5g net carbs). So a serving of four pieces is 6g net carbs.