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Sweet Potato Keto Ravioli

Sweet Potato Keto Ravioli

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. 

 

10.06.2021

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