BEST SPINACH & RICOTTA KETO RAVIOLI

INGREDIENTS

FOR THE KETO PASTA DOUGH

• 96 g almond flour
• 24 g coconut flour
• 2 teaspoons xanthan gum
• 1/4 teaspoon kosher salt dependìng on whether sweet or savory
• 2 teaspoons apple cìder vìnegar
• 1 egg lìghtly beaten
• 3-5 teaspoons water

FOR THE RICOTTA & SPINACH FILLING:

• 1 tablespoon extra vìrgìn olìve oìl for cookìng
• 2 cloves garlìc grated or ran through a press
• 400 g spìnach
• 250 g rìcotta cheese
• 40 g Parmesan cheese freshly grated
• 30 g pìne nuts lìghtly 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 vìrgìn olìve oìl
• 4 cloves garlìc slìvered
• 4 thyme sprìngs
• cherry tomatoes to taste
• Parmesan cheese slìvered

INSTRUCTIONS

Visit for original link recipe 👩🍴🍳 >>>>>>CLICK HERE...........

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