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Almond Flour Ravioli

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Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp arrowroot flour + extra for sprinkling on work surface (can use potato starch or tapioca starch)
  • 2 eggs
  • 1/2 tsp salt

Instructions

  1. Bring a pot of water to a boil.
  2. Add all of the dough ingredients to a food processor; almond flour, arrowroot flour, eggs, oil and salt. Blend for 30 seconds, until a dough is formed but still a bit sticky. Sprinkle more arrowroot flour on the counter then placed the dough on the flour. If you’re dough is too sticky (every almond flour is a bit different), you can more of the flour right into the dough, 1 tablespoon at a time.
  3. Slice the dough into four pieces and knead each piece with a bit of the arrowroot flour until it is no longer sticky.
  4. Roll each piece of dough out to around 8 inches long and 2-3 inches wide. Top two of the sheets of dough with a filling of your choice (pesto, mushrooms, etc.) with 1 inch between each.
  5. Top the filling with another sheet of dough and press down around the filling. Cut three circles with a 3-inch round cookie cutter. Repeat this process until all of the ravioli are filled. You can reuse the extra dough to make more ravioli.
  6. At this point, the water should be boiling on the stove. Place 4-5 ravioli at a time in the boiling water and boil for three minutes. The ravioli should float to the top when they are done.
  7. Remove the cooked ravioli with a strainer and placed them right on your plate. Garnish with pesto, tomato sauce, cheese, fresh herbs…

Find it online: https://melindastrauss.com/2018/03/11/almond-flour-ravioli/