Keto Ravioli – Vol. 1 (dry pan roasted)
Keto Ravioli is another ketonisation that usually includes cheese or some sort of gum in the dough. Well, since this is the Greek Goes Keto approach to pastry and dough preparation, we think that it can be done with just psyllium! This extremely versatile helper in Keto baking can be utilised in different ways. Did you try our Keto Eclair? The reason it feels so light and similar to real eclair pastry lays in the reaction of psyllium with hot water.
When psyllium gets in touch with water, it has the ability to soak 50 times more water than the amount of psyllium used. This is awesome, isn’t it? We already covered the medicinal properties of Psyllium and if you don’t have an allergy, you should give this powerful binding agent a chance! Your Keto baking skills will improve every time!
Why roasting instead of boiling Keto Ravioli?
Well, even the glutenish original Ravioli is always left for several hours to dry in the room temperature before boiling. What can we do? Pasta wants patience! But worry not, I will cover the boiled Ravioli recipe in another article. Since we received so many requests to publish the recipe for Keto Ravioli as soon as possible, we simply couldn’t wait!
Dry pan roasted Ravioli turned out really interesting. Since we have a top quality non-stick pan, they did not stick at all. Well, if you don’t have such a pan, you can use some coconut oil. They tasted like really crunchy mini pancakes and the cheese melted in the middle. Pure perfection! Of course, that’s not original Ravioli texture, but the experience is real foody paradise!
Patience is the mother of success
You really want to prepare this dough a day in advance. The consistency will get so much better after resting for at least 24 hours in the refrigerator. As with any other dough, it’s always much more workable when you chill it! The basic dough is exactly the same as our Keto gnocchi dough. However, after a day in the refrigerator and after adding some extra olive oil, the dough became so elastic and foldable. I believe it could be cut into Tagliatelle without problems. (Of course, I will try that ASAP)
How did I decide on filling?
Everybody knows that Ravioli is usually filled with ricotta cheese. Well, we are trying to exclude cow’s milk dairy everywhere we can, so this is why I went for my good old friend goat cheese! This amazing cheese is not only easier to digest, but it also contains NO LACTOSE!!! When it’s melted, it just tastes like a piece of universal order. Literally! To make it more Mediterranean, I opted for finely chopped Pancetta. This is a typical Italian (but also Croatian) smoked bacon that is widely available on this side of the Adriatic coast. Smoked bacon just tastes better and you don’t even have to cook it that long!
Did you scroll down to this part?
I know most of you did. It’s a thing many people do and it’s understandable… However, for you who really read all our intros, I’d like to say – we will find the way to thank you in a form of Keto baking knowledge memory game with rewards! How about that?
Stay tuned and in the meantime, let’s get to work! 😉
Keto Ravioli Vol. 1 (dry pan roasted)
- 1 ball Keto Gnocchi dough (link in the description) 24 hrs chilled
- 30 g smoked Pancetta finely chopped into small cubes
- 30 g goat aged cheese finely chopped into small cubes
- 2 tbsp olive oil extra virgin
- Divide the Keto Gnocchi dough into 2 balls. (One of them is enough for 2 portions, you can make 4 portions of ravioli form the whole amount of the dough. Brush it with some olive oil. Roll it between two sheets of parchment paper and brush it with olive oil again.
- Using a cookie cutter or just a small glass cut out circles out of the dough.
- finely chop Pancetta and cheese. Place a very small amount of this cubes on each of the circles. Fold to create a pocket. Using a fork press each Ravioli at the point where the edges are touching.
- Preheat the non-stick pan and roast the Ravioli for 2 minutes from each side. Place them in a deep plate and cover with the sauce of your choice.
NotesYou can add any sauce of your choice. I opted for 2 tbsp of sour cream.
Any suggestions for making a big batch and freezing? I haven’t actually made pasta before so I’m not sure what I would do. But id like to just keep some on hand that way I can grab it whenever I want.
Hello Harley, I don’t have the experience with freezing this specific dough. Not a fan of frozen food, but you can try to freeze a small amount and then let us know how it was. 🙂
Ok, Ill try freezing it like regular pasta and go from there!