Keto Eggplant Ravioli With Basil Marinara Recipe

Fusion cuisine

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

  • 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
  • 250 ml Critida Lemon Infused Olive Oil 250Ml
  • - Nearly Naked Veg Basil 100g
  • - CHATCHAWAN Fresh Thai Round Eggplant
  • 100 G Jumbo Garlic 100g
  • - Cathedral City Mature Cheddar Cheese
  • NaN Old India Blanched Ground Almond Flour
  • 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg

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 4 eggs, 1 teaspoon kosher 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 and 1 medium eggplant.
  7. 7. Heat 1 teaspoon olive oil in a pan over medium-high heat and sauté the eggplant mixture until the water evaporates. 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 eggplant 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 of lemon-infused olive oil in a saucepan over medium heat and toss with the cooked ravioli.
  17. 17. Serve the cooked ravioli and garnish with additional fresh basil.