Keto Ravioli
Ingredients
Butternut Squash Filling
-
8
oz
Butternut squash (peeled, cut into 1/2-inch cubes)
-
2
cloves
Garlic (whole)
-
½
tbsp
Olive oil
-
¼
tsp
Sea salt
-
⅛
tsp
Black pepper
-
1
tbsp
Besti Brown Monk Fruit Allulose Blend
-
¼
cup
Grated Parmesan cheese
Keto Ravioli Dough
-
3
cups
Mozzarella cheese (shredded)
-
1 ½
cups
Wholesome Yum Blanched Almond Flour
-
2
large
Eggs
-
½
tsp
Xanthan gum
Brown Butter Sauce
-
½
cup
Unsalted butter (cut into pieces)
-
2
cloves
Garlic (sliced thinly)
-
2
tbsp
Fresh sage (chopped)
-
2
tbsp
Fresh thyme (chopped)
Instructions
- Preheat the oven and roast the squash and garlic with oil, salt, and pepper until soft.
- Prepare the keto ravioli dough by mixing almond flour and eggs, then adding melted mozzarella and xanthan gum.
- Puree the roasted squash, garlic, parmesan, and sweetener until smooth.
- Roll out the dough, scoop filling onto one half, and seal with the other half.
- Cook the ravioli in boiling water until they float and turn a lighter color.
- Make the brown butter sauce by melting butter and adding garlic, sage, and thyme until browned.
- Toss the cooked ravioli in the brown butter sauce or serve it drizzled on top.
Nutrition Facts (estimated)
Servings
5
Calories
622
Total fat
50.9g
Total carbohydrates
16.9g
Total protein
29.5g
Sodium
0mg
Cholesterol
0mg
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