SPINACH & RICOTTA KETO RAVIOLI

Think of these grain free and keto ravioli as pillowy-soft bites from heaven. Filled with spinach, ricotta and toasted pine nuts, they're then fried in a garlic and thyme-infused brown butter for a killer result.

COOK TIME: 45 MINUTES  

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 RICOTTA & SPINACH FILLING:

• 1 tablespoon extra virgin olive oil for cooking
• 2 cloves garlic grated or ran through a press
• 400 g spinach
• 250 g ricotta cheese
• 40 g Parmesan cheese freshly grated
• 30 g pine nuts lightly toasted
• 1/4 teaspoon freshly grated nutmeg
• kosher salt to taste
• black pepper freshly ground to taste
• 1 egg yolk

TO SERVE

• 56 g grass-fed butter as needed
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic slivered
• 4 thyme springs
• cherry tomatoes to taste
• Parmesan cheese slivered

INSTRUCTIONS

Please visit gnom-gnom.com for full instructions.

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