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Keto Ravioli with Zucchini and Almond Flour Dough: A Low-Carb Italian Delight

Embark on a culinary journey to Italy with our delightful Keto Ravioli, crafted from zucchini and almond flour dough. This low-carb alternative to traditional ravioli delivers a burst of flavor without compromising your dietary goals. Indulge in tender ravioli filled with a savory ricotta and spinach filling, swimming in a rich tomato sauce.

Ingredients:

  • For the Dough:
  • 1 cup almond flour
  • 1/2 cup grated zucchini
  • 1 large egg
  • 1/4 teaspoon salt
  • For the Filling:
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped spinach
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • Salt and pepper to taste
  • For the Sauce:
  • 2 cups crushed tomatoes
  • 1/2 cup tomato paste
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

1. Prepare the Dough:

  1. In a large bowl, combine the almond flour, grated zucchini, egg, and salt.
  2. Mix well until a dough forms. If the dough is too dry, add a little water; if it’s too wet, add more almond flour.
  3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Make the Filling:

  1. In a medium bowl, combine the ricotta cheese, Parmesan cheese, spinach, garlic powder, Italian seasoning, salt, and pepper.
  2. Mix well until well combined.

3. Assemble the Ravioli:

  1. Preheat oven to 375°F (190°C).
  2. On a lightly floured surface, roll out the dough into a thin sheet.
  3. Cut the dough into small circles using a cookie cutter or a glass.
  4. Place a dollop of filling in the center of each circle.
  5. Fold the dough over the filling to form a half-moon shape, pressing the edges together to seal.
  6. Place the ravioli on a lightly greased baking sheet.

4. Bake the Ravioli:

  1. Bake the ravioli for 15-20 minutes, or until golden brown.

5. Make the Sauce:

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the onion and cook until softened.
  3. Add the garlic and cook for 1 minute more.
  4. Stir in the crushed tomatoes, tomato paste, oregano, salt, and pepper.
  5. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.

6. Serve the Ravioli:

  1. To serve, place the ravioli in a bowl and top with the tomato sauce.
  2. Garnish with grated Parmesan cheese and fresh basil.

Buon Appetito! Enjoy your delicious and guilt-free Keto Ravioli with Zucchini and Almond Flour Dough. This low-carb delight is a perfect way to satisfy your Italian cravings without sacrificing your dietary goals.