“Ravioli” means little pillows and is among the most popular pasta and said to have been known in Italy and England long before the 14th century freshly made ravioli (singular Raviolo) could have a variety of stuffings, although popular fillings include pumpkin, ricotta and goat cheese.

Try this gluten-free & keto-friendly recipe at home for Ravioli with the goodness of Almond Flour, Pumpkin and Goat Cheese, making it a wholesome meal to enjoy with family!

Recipe Card

Ingredients Quantity
For Pasta
Almond flour 100 g
Coconut flour 25 g
Agar-agar 2 tsp
Sea salt ¼ tsp
Apple cider vinegar 2 tsp
Lightly Beaten 1 egg
Water 3-5 tsp
For the Ricotta & Spinach Filling
Extra virgin olive oil for cooking 1 tbsp
Garlic minced 2 cloves
Spinach 400 g
Ricotta cheese 250 g
Kosher salt To taste
Freshly ground Black pepper To taste
Butter for frying 50 g
For the Sauce
Extra virgin olive oil 2 tbsp
Garlic silvered 4 cloves
Basil leaves 4
Cherry tomatoes To taste
Canned anchovies 4 fillets
Chilli flakes 1 tsp
Parmesan cheese silvered As required

 

Method of Preparation: 

FOR THE KETO PASTA DOUGH:

  1. Add almond flour, coconut flour, agar and salt to a food processor. Pulse until thoroughly combined.
  2. Pour in apple cider vinegar with the food processor running. Once it has been 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).
  3. Wrap dough in cling film and knead it through the plastic for a couple of minutes. Allow dough to rest for 15 minutes at room temperature.

FOR THE RICOTTA & SPINACH FILLING:

  1. Blanch spinach in boiling water, squeeze out excess liquid, transfer it to a board and roughly chop it. Allow to cool.
  2. Heat up olive oil in a skillet or pan over medium heat. Add garlic and sauté briefly until golden. Add spinach and turn down the heat. Once wilted, Mix spinach with ricotta. Season to taste with salt and freshly ground pepper to taste.

TO ASSEMBLE THE KETO RAVIOLI:

  1. 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.
  2. Heap roughly a tablespoon of filling onto the dough. Drape a second piece over it and press down around the edges to seal, removing any air bubbles. The dough will be 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.
  3. Boil water with salt (enough to roll boil the ravioli). Drop in the pasta when the salted water is boiling. Cook for 3 minutes or until the pasta is floating well in the water. Keep aside after draining.
  4. Warm up the butter in a skillet and fry the ravioli until it is slightly browned on the sides. Lay the fried ravioli on the serving plate.

FOR THE puttanesca SAUCE:

  1. Heat up butter in a skillet or pan over low heat.
  2. Once melted, add in the boiled ravioli till golden brown and keep aside after draining.
  3. Add a teaspoon of olive oil to the pan, add garlic slivers and chilli. When brown, add anchovy and cherry tomato, a few tablespoons of pasta stock and cook for 3-4 minutes till the tomatoes are soft. Finish with a tablespoon of olive oil.
  4. Drizzle the coarse tomato sauce over the pasta on the plate topped with slivered parmesan.