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  2. Decided to experiment with making ravioli today! I used this “pasta” recipe:

    1 cup almond flour
    2 tbsp coconut flour
    2 tsp xantham gum
    1/4 tsp salt
    2 tsp apple cider vinegar
    1 large egg, lightly beaten
    2-4 tsp water as needed

    Ricotta cheese (I didn’t measure, but probably around 1/3 cup)
    Parmesan cheese (I didn’t measure, but about a handful)
    Mozzarella cheese (about a handful)

    Mix the almond flour, coconut flour, xantham gum, and salt in a bowl (I used my stand mixer). Add in the vinegar and egg, stir until just combined. Then add in the water a little bit at a time until the dough comes together. Roll into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

    After resting, roll out the dough as thin as you can (I had to split it into two batches to roll it thin enough) and then I cut each batch into twenty squares (I eyeballed it, about two inches wide) and put little dollop of my filling into the middle of half of them and covered them with the other half, pinch well all around the edges so the filling doesn’t leak out (I used a fork to press the edges).

    Freeze the raviolis for about 15 minutes, then heat up a pan with whatever fat you want to use (I used butter and olive oil) then fry them up for just a few minutes (you’ll be able to see them getting brown pretty quickly), flipping halfway through. Lay out on a paper towel to draw out excess grease after they are done cooking.

    I served them with tomato sauce for dipping. Delicious! The only thing I would do differently next time is season the filling. I meant to do that this time but forgot to add it in.

  3. These would probably make really good pizza rolls since they crisped up like that! Might have to try that spin on it cause I could throw back a bag of those bad boys no problem they’re so delicious.

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