This recipe is designed to teach everyone how to make easy keto fried ravioli.
Course Main Course
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 4 minutesminutes
Servings 18ravioli
Ingredients
1largeegg
92gramsfine sunflower seed flour or almond flour (15 TBS)
4gramsfine flaxseed meal (1 TBS)
24gramsoat or bamboo fiber (3 1/2 TBS)
6gramsxanthan gum (2 tsp) or 1 TBS psyllium husk powder
1/4tspsalt
1TBSdry Italian seasonings
10mlapple cider vinegar (2 tsp)
3 to 5tsproom temperature water
3 Cheese Filling
4ozricotta or cream cheese
113gramsshredded mozzarella or Colby cheese (1/2 cup)
23gramsfreshly grated parmesan cheese (1/4 cup)
1/4tspgarlic powder
1/4tsppepper
1/2TBSdry Italian seasonings
Instructions
Beat the egg in a small bowl until the yok and the white are fully combined. Set aside. Sift the dry ingredients into a large mixer bowl until there are no lumps. Turn the mixer onto low. Add the apple cider vinegar and the beaten egg. Allow the ingredient to beat in after each addition until combined and all the dry ingredients are moist.
Increase the speed to medium-low. Gradually add the water 1 tsp at a time and allow to beat in about 20 seconds after each addition. Only add enough water to form a thick, lightly sticky dough. you know you've added enough water when the dough begins to form a smooth ball in the bottom of the mixer bowl. I only used 4 tsp of the water.
Form the dough into a ball and wrap it in plastic wrap. Massage/knead the dough for 2 minutes or until the dough is smooth and flexible. Form the dough back into a ball and wrap back in the plastic wrap. Allow to sit at room temperature for 15 minutes to absorb and bind.
3 Cheese Filling
Place the ricotta/cream cheese in a medium mixing bowl. Gradually stir in the remaining ingredients until fully combined. Set aside.
Assemble
After the dough has set for 15 minutes, line a clean worksurface or tortilla press with parchment paper. Roll/press the dough out as thin as possible without tearing. When you lift the dough up you should see light through it. Cut the dough out to the desired size. I used a 2-inch round cookie cutter.
Scoop filling of choice 1 TBS at a time onto the center of half of the circles (or whatever shape your ravioli is) Cover the filling with a plain circle (or whatever shape) Slightly press the top of the dough circles to seal with the filling. Lightly dampen fingers and press the edges of the ravioli together and fully seal up the cracks.
Use the tip of a fork and press the dough around the filling to seal out any air. (see video) Place the ravioli in a single layer onto a large, lined baking sheet. Place in the freezer for 15 minutes until firm but not frozen.
Cook
Preheat 1/4 cup olive oil in a large skillet over medium heat for 3 to 5 minutes until hot. Place the ravioli in a single layer into the preheated skillet. Cook 2 minutes until the underside in lighty browned. Turn the ravioli and cook another 2 minutes or until firm and lightly browned on each side. Serve desired amount with olive oil, melted butter or sauce of choice.