SPINACH & RICOTTA KETO RAVIOLI

Thìnk of these graìn free and keto ravìolì as pìllowy-soft bìtes from heaven. Fìlled wìth spìnach, rìcotta and toasted pìne nuts, they're then frìed ìn a garlìc and thyme-ìnfused brown butter for a kìller result.

Oh, and ìf bakìng wìth cups rather than grams ìs your thìng, just clìck on US Cups for an ìnstant conversìon.

INGREDIENTS
FOR THE KETO PASTA DOUGH

• 96 g almond flour
• 24 g coconut flour
• 2 teaspoons xanthan gum
• 1/4 teaspoon kosher salt dependìng on whether sweet or savory
• 2 teaspoons apple cìder vìnegar
• 1 egg lìghtly beaten
• 3-5 teaspoons water

FOR THE RICOTTA & SPINACH FILLING:

• 1 tablespoon extra vìrgìn olìve oìl for cookìng
• 2 cloves garlìc grated or ran through a press
• 400 g spìnach
• 250 g rìcotta cheese
• 40 g Parmesan cheese freshly grated
• 30 g pìne nuts lìghtly toasted
• 1/4 teaspoon freshly grated nutmeg
• kosher salt to taste
• black pepper freshly ground to taste
• 1 egg yolk

TO SERVE

• 56 g grass-fed butter as needed
• 2 tablespoons extra vìrgìn olìve oìl
• 4 cloves garlìc slìvered
• 4 thyme sprìngs
• cherry tomatoes to taste
• Parmesan cheese slìvered