Click for Cookbook LOGIN
"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Three Cheese Spinach Raviolis Recipe

  Tried it? Rate this Recipe:
 

 

Three Cheese Spinach Raviolis image

 

This recipe for Three Cheese Spinach Raviolis, by , is from Ke-talian, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Andria Agosta

Category:
Category:

Ingredients:  
Ingredients:  
Filling:

2 c. ricotta cheese, I used Galbani
¼ c. shredded mozzarella
¼ c. shredded parmesan
2 egg yolks
½ tsp. Italian Seasoning
1 c. fresh spinach chopped
1 clove of garlic minced
salt and pepper to taste
1 tbsp. avocado oil for sauteing spinach

Keto Pasta Dough
1 c. Almond flour
1 tbsp. avocado oil
1 egg
1 tsp. apple cider vinegar
1 tsp. xanthan gum
1 Tbsp. psyllium husk powder
pinch of salt
water as needed


4 Tbsp. of grass-fed butter to sauté raviolis
1 1/2 c. Rao's Marinara

Directions:
Directions:
In a medium-size pan add the avocado oil, garlic, spinach, garlic powder, salt, and pepper. Sauté it on medium heat for 5 to 7 minutes. Take it off the stove and let it cool for a few minutes.

Put the sautéd spinach in a medium-sized mixing bowl and combine the rest of the filling ingredients together. Mix well with a spatula. Set aside.

In a large mixing bowl combine the dough ingredients together, mixing with a spatula until it forms a dough ball.

Place the dough ball on parchment paper and then put another piece of parchment paper on top. Roll the dough with a rolling pin. Making it thin enough to where it is still sticking together and not coming apart when you peel the paper. (see image)

Take a pizza cutter or ravioli cutter and cut square pieces. One for the bottom and one for the top, to create a ravioli pocket. (see image)

Put the filling in every other square using a teaspoon amount. Cover the filling side with the other piece of dough.

Using your fingers and a fork to seal the sides together. Try not to push out the filling.

In a small saucepan heat up the marinara.

On the stove boil a medium pot of water. Add the raviolis to it once it is boiling. Cook for 3 minutes. Remove from the water with a slotted spoon, to drain the water as you take each one out at a time.

In a large pan on the stove, place 4 tablespoons of grass-fed butter and sauté the raviolis on medium heat for a minute or two or until golden brown.

Plate raviolis and top with marinara and parmesan cheese! And Enjoy!


Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Depending on how thin you can make the dough without it tearing, depends on how many you can make out of it.

*** I suggest if serving more than two people, to double the dough recipe. You will have plenty of filling leftover.

" It is not your normal ravioli nor is it Chef Boyardee, but it is deliciously satisfying "

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!