Keto Brown Butter Sage and Walnut Ravioli

Yield: Serves 6-8, makes 40 ravioli

Keto Brown Butter Sage and Walnut Ravioli

These Keto Ravioli are perfect for when you want to switch it up and do something a little different than your usual dinners.

ingredients:

For the Dough
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1 tablespoon xanthan gum
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 tablespoon olive oil
  • 2 tablespoons water
For the Filling
  • 1 1/2 cups whole milk ricotta
  • 1/2 cup grated parmesan
  • 1 egg yolk
For the Brown Butter Sage Walnut Sauce
  • 1 stick butter
  • 2 tablespoons chopped fresh sage
  • 1/4 cup chopped walnuts
  • 4 tablespoons butter
  • 1 tablespoon minced garlic

instructions:

For the Dough
  1. Mix flours, xanthan gum, and salt in food processor. Add in beaten eggs. Pulse, then add olive oil. Slowly add in water and pulse. Your dough is ready when it starts to come together in a ball, or starts to all stick together. Add a little more water if this isn’t happening yet.
For the Filling
  1. Mix all ingredients together.
To Assemble the Ravioli
  1. Split dough in half and roll out one half in between two layers of parchment paper. Roll until it is very thin, almost see through, but not so thin that it breaks.
  2. Place about 1/2 tablespoon of filling on to bottom dough layer. Roll out other half of dough between parchment. Remove top parchment and carefully lay the top dough layer on top of your bottom dough/ricotta pillows.
  3. Gently press top dough around ricotta pillows. Use and knife, ravioli cutter, or cookie cutter to form the ravioli. Make sure the edges are sealed.
For the Brown Butter Sage Walnut Sauce
  1. Melt butter on medium low heat in skillet. Add sage and walnuts. Cook until it develops a nutty aroma and starts to turn brown (about 5 minutes).
  2. Place 10-12 ravioli in skillet at a time. Cook for 1-2 minutes on each side. Transfer to plate.
  3. When all ravioli are cooked, put 4 tablespoons of butter and garlic in skillet. Cook for about 5 minutes or until garlic turns golden brown.
  4. Pour sauce over cooked ravioli. Garnish with sage leaves.

NOTES:

1. You want to roll your dough out in between parchment paper. And you want to roll it out so that it is very thin. You want to almost be able to see through it.
2. Split your dough in half before rolling out. One half will be your bottom layer and the other half will be your top layer. You will want to place your ricotta pillows on top of the bottom layer and then carefully lay the top dough layer over them.
3. You can put your pillows of ricotta in a line and use a knife to cut them into squares. Or you can use a ravioli cutter - or a cookie cutter!
4. Make sure your dough edges are sealed pretty well. If they aren't perfectly sealed, its not a huge deal though. Your ricotta mixture will not run out and ruin your sauce.
5. If you want your raviolis to be crispy, you can bake them in the oven for about 8 minutes at 350 and then cook them in your brown butter sauce. If you like them softer, don’t bake them - put them straight into your brown butter.
6. You will need to do 3-4 batches in your skillet at a time. Because of this, you will want to add your garlic to the remaining sauce at the very end. This sounds backwards, but we definitely don’t want the garlic to burn before all the ravioli are cooked. You will still end up with amazing garlic flavor.
7. Take some whole sage leaves and throw them into your hot butter for a minute. Remove and place on paper towel. Now you have a gorgeous garnish!

6.8 net carbs per serving
1.2 net carbs per ravioli
Created using The Recipes Generator
DinnerKarissa Long