Low Carb Keto Ravioli Recipe With Butternut Squash
The ultimate keto ravioli recipe for carb lovers! Low carb fathead ravioli features brown-sugar-flavored butternut squash filling and browned butter sauce.
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Butternut Squash Filling:
- 8 oz Butternut squash (peeled, cut into 1/2-inch cubes)
- 2 cloves Garlic (whole)
- 1/2 tbsp Olive oil
- 1/4 tsp Sea salt
- 1/8 tsp Black pepper
- 1 tbsp Besti Brown Monk Fruit Allulose Blend
- 1/4 cup Grated Parmesan cheese
Keto Ravioli Dough:
- 3 cups Mozzarella cheese (shredded)
- 1 1/2 cups Wholesome Yum Blanched Almond Flour
- 2 large Eggs
- 1/2 tsp Xanthan gum
Brown Butter Sauce:
- 1/2 cup Butter (cut into pieces)
- 2 cloves Garlic (sliced thinly)
- 2 tbsp Fresh sage (chopped)
- 2 tbsp Fresh thyme (chopped)
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil.
Toss the squash and whole garlic cloves with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.
Roast squash in the oven for 20-25 minutes, until golden and very soft.
Make keto ravioli dough:
Meanwhile, make the dough for the ravioli. In a food processor, pulse the almond flour and egg, until uniform.
Add the melted mozzarella to the food processor. Process until a uniform dough forms.
Sprinkle the xanthan gum over the dough. Process until well incorporated.
If the ravioli dough is sticky, form into a ball and refrigerate for at least 20 minutes, or until no longer sticky.
Clean out the food processor. Combine the cooked squash, garlic, parmesan, and Besti Brown in the food processor (or use a high-power blender if your processor is too large for this amount of filling). Puree until smooth. The filling will be thick.
Assemble butternut squash ravioli:
Place the ball of dough between 2 pieces of parchment paper. Flatten into a disc, then roll out into a thin rectangle, 1/8 inch (3.175 mm) thick and about 12x17 inches (30.4x43.18 cm). Cut the rectangle in half across the short direction, making sure both halves are the same size and shape.
Use an extra small cookie scoop (about 2 teaspoons volume) to scoop filling in rows onto just one of the rectangles, about an inch apart, leaving an empty border along the edge of the rectangle and also between pieces. You want the rows and columns to line up.
Carefully place the second rectangle of dough over the first one. Seal the edges and also between the mounds of filling. Use a ravioli wheel to cut in a grid, to cut the ravioli apart. You’ll end up with about 20 2.5x2.5-inch (6.35x6.35 cm) ravioli. Double check to make sure all the edges are sealed.
Bring a large pot of water to a boil. Once boiling, add the ravioli in a single layer, with the bumpy side face down, without touching too much (do this in batches if necessary). Simmer for 3 minutes, until the yellow-ish dough turns to a lighter ivory color and they float a little higher. (They will float from the beginning, but less so than when they are done.) Be careful not to move the ravioli around (it’s okay if it moves on its own from the boiling water) or overcook it - both can cause it to fall apart.
Remove the ravioli onto a plate and cover to keep warm. Repeat with remaining ravioli.
Make brown butter sauce and serve:
Meanwhile, add the butter to a large skillet. Heat until butter is melted and starting to bubble.
Add the garlic, sage, and thyme. Cook for 2-4 minutes, until the butter turns brown and smells nutty.
Add all the ravioli to the pan and toss gently with browned butter sauce, or plate the ravioli and pour sauce on top.
Serving size: 4 large ravioli + 2 tbsp brown butter sauce
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