Instructions

Preparing the Dough

Step 1: Add almond flour, xanthan gum, and salt to a bowl and mix well to combine.

Step 2: Pour in apple cider vinegar and mix a little.

Step 3: Add the egg and water and mix until the dough forms into a ball. The dough should be firm but sticky when you poke it.

Step 4: Wrap the dough in cling film and knead it through the plastic for a couple of minutes. Place in the fridge for 45 minutes.

Preparing the Filling

Step 1: Mix spinach with ricotta, Parmesan cheese, salt, and freshly ground pepper to taste. Add egg yolk. 

Step 2: Place in the refrigerator for 15 mins.

Assembling the Ravioli

Step 1: Use a rolling pin or pasta machine, if you have one, to roll out the pasta between two sheets of parchment paper to its thinnest point without breaking it. Do this with both halves of the dough.

Step 2: Place about a half tablespoon of filling on the dough in portions, adjusting based on your desired ravioli size and shape.

Step 3: Cover the filled dough with another piece, pressing around the edges to seal and remove air bubbles.

Step 4: Trim the edges close to the filling using a sharp tool like a cookie cutter. 

Step 5: Arrange all the ravioli on a baking sheet and freeze for 15 minutes.

Cooking the Ravioli

Method 1 – Boiled:

Step 1: Bring a pot of salted water to the boil and reduce to barely a simmer.

Step 2: Add the ravioli gently.

Step 3: Cook for 5 minutes or so until the ravioli floats to the top.

Step 4: Remove the ravioli gently with a pasta scoop.

Step 5: Serve with your choice of sauce. I made a keto-friendly burnt butter and sage sauce.

Method 2 – Fried:

Step 1: Heat some butter and seasonings in a nonstick pan (I did burnt butter and sage!)

Step 2: Add the ravioli to the pan.

Step 3: Cook for 2 minutes on each side, then remove. Serve with any kind of sauce.