Preparation time:
- 60mins
Cooking time:
- 6-7mins
Specialty:
- Dairy-free
- Keto
- Gluten-free
- Pescatarian
We really love handmade pasta and we wanted to work on a keto version of our Ravioli, especially for those you tend to avoid pasta because of the amount of carbs. Since it's a gum-free/gluten-free dough, it's not super easy to knead and handle, but it's definitely worth the effort. We steamed the Ravioli the Chinese way and seasoned them with a freshly made tomato sauce and fresh scallops.
Ingredients:
Filling:
- 2 Sweet Potatoes
- Extra-virgin Olive Oil
- Sea Salt
- Freshly Ground Black Pepper
- Fresh Chives
Dough:
- 260g Cassava Flour
- 70g Extra-Fine Almond Flour
- 3 Eggs
- Water
- Sea Salt
Seasoning:
- 6-8 Fresh Scallops
- 15-20 Cherry Tomatoes
- 1 Clove of Garlic
- 1 Teaspoon of Raw Coconut Sugar
- Extra-virgin Olive Oil
- Freshly Ground Black Pepper
Instructions:
Filling:
Start from the filling and once this is ready start preparing the dough, so it doesn't dry out. You can even prepare the filling a day in advance and store in the fridge.
- Steam the sweet potatoes for 15 minutes or more (depending on the size).
- Let them cool down before peeling the skin off.
- Mash the sweet potatoes with the fork and season them with freshly ground black pepper, sea salt, extra-virgin olive oil and freshly chopped chives.
- Leave the filling mixture in the fridge in case you are not using it immediately.
Dough:
- Use a wooden or marble surface, ideally a big chopping board: Pour the cassava flour and the almond flour on the chopping board and add a pinch of sea salt.
- Mix all together and create a hill-shape. Dig a hole in the middle and crack 3 eggs.
- Start kneading with your hands to create the dough. Adjust with water/cassava flour until the dough has an elastic but non-sticky consistency.
- Once the dough is ready, cover it and let it rest for 5-10 mins. Cut the dough into smaller pieces.
- Flat the dough with a rolling pin until you obtain a thin sheet.
- Use a cookie cutter/stamp or the edge a cup to create circular shapes of dough. You might have dough leftovers, knead them into a ball and repeat the process above until you use all the dough.
- Put a teaspoon of filling in the middle of the dough circular shapes. Add another cicular shape on top of the ones with the filling and seal together the 2 parts making sure you remove the air inside before sealing completely.
- Repeat the last 2 steps until either you run out of dough and filling.
- Steam for 6-7 mins in a steamer.
Seasoning:
- Add 1 clove of garlic to a non-stick pan and simmer with extra-virgin olive oil until golden. Add the cherry tomatoes to the pan.
- Season with sea salt and black pepper.
- Once the cherry tomatoes are half cooked add 1 teaspoon of coconut sugar and keep stirring at medium heat until they are completely cooked and mashed.
- Remove the garlic, add some fresh basil and blend the cherry tomatoes until you obtain a very smooth and creamy sauce.
- Pan-sear the scallops in a non-stick pan for a couple of minutes each side.
Once the ravioli are ready, season them with the tomato sauce, drizzle some extra-virgin olive oil and add on top pan-fried scallops and fresh chives.