These are grain free/keto ravioli made with delicious & creamy pili nut cheese, spinach, and toasted pine nuts, they’re then sautéed in a garlic and thyme infused vegan butter for an additional taste sensation. Rose Kitchen Chronicles
Preparation time: 40 minutes
Ingredients
DOUGH
- 45 g almond flour
- 15 g coconut flour
- 1 ts xanthan gum
- 1/2 ts sea salt
- 1 ts apple cider vinegar
- 1/2 tbsp flax seed meal, 1/2 tbsp psyllium husk & 2 tbsp water (Makes 1 Flax Egg)
- 2-3 ts water
- 1 tablespoon extra virgin olive oil for cooking
- 1 clove garlic (finely chopped)
- 200 g spinach
- 250 pili nut cheese cheese
- 15 g pine nuts lightly toasted
- 1/3 ts freshly grated nutmeg
- Himalayan salt to taste
- Black pepper freshly ground to taste
- 25 g vegan butter
- 2 tablespoons truffle olive oil
- 2 cloves garlic slivered
- 2 thyme springs
- cherry tomatoes to taste
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 flax 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 means 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).
- 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, squeeze out excess liquid, transfer it to a board and roughly chop it. Allow to cool.
- Mix spinach with pili nut cheese, toasted pine nuts and freshly grated nutmeg. Season to taste with salt and freshly ground pepper to taste. Mix in.
- 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. 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.
- Heat up butter and oil in a skillet or pan over low heat. Once warm, add in garlic slivers and thyme. 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 cherry tomatoes and topped with slivered parmesan and the crispy garlic slivers (opt out if garlic isn't your thing).