Keto Eggplant Ravioli With Basil Marinara Recipe

About this recipe

A delicious keto-friendly twist on classic ravioli, featuring eggplant and almond flour pasta stuffed with a cheesy basil filling, served with a rich marinara sauce. Perfect for a satisfying dinner.

Ingredients

• 2 ltr Figaro Extra Light Olive Oil
• 50 g Basil
• 500 g Organically Grown Small Brinjal
• 100 g Garlic - Single Clove
• 200 g D'Lecta 100% Cheddar Cheese Block
• 200 g Organigram Chia Seeds
• 300 g Nutty Yogi Almond Flour (With Skin)
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. To make the pasta, pour 3 cups of almond flour onto a clean surface.
2. 2. Make a hole in the center of the flour using a measuring cup.
3. 3. Add 1/2 cup chia seeds, 1 teaspoon sea salt, 1 tablespoon olive oil, and 1/4 cup chopped fresh basil into the hole and begin to whisk with a fork.
4. 4. Gradually incorporate the flour from the edges of the hole, adding water as needed to form a smooth dough.
5. 5. Knead the dough until it is smooth, then cover it with plastic wrap and let it rest for 30 minutes.
6. 6. Using a food processor with a small grater attachment (or hand grater), shred 3 cloves of garlic.
7. 7. Heat 1 teaspoon olive oil in a pan over medium-high heat and sauté the garlic mixture until fragrant. Let it cool.
8. 8. Rinse and dry the food processor, then shred 200 g of cheddar cheese using the same attachment.
9. 9. In a medium bowl, combine the cooled garlic mixture, shredded cheddar cheese, and the remaining 1/4 cup chopped fresh basil. Stir until well mixed.
10. 10. Divide the dough in half and roll each portion out very thin.
11. 11. Spoon small balls of the filling onto one sheet of dough, spacing them evenly.
12. 12. Place the second sheet of dough on top and press around the filling to seal the edges.
13. 13. Use a ravioli press or a knife to cut out individual ravioli pieces.
14. 14. Let the ravioli rest for 10 minutes while you bring a large pot of salted water to a boil.
15. 15. Cook the ravioli in the boiling water for about 5 minutes, or until they float to the top.
16. 16. Heat 1 tablespoon olive oil in a saucepan over medium heat, then add 1 clove of grated garlic and sauté until fragrant. Stir in 1/4 cup chopped fresh basil and cook for 1-2 minutes to create a simple sauce.
17. 17. Serve the cooked ravioli with the garlic-basil sauce and garnish with additional fresh basil.