Carnivore Ravioli recipe
Ingredients:
For the pasta dough:
- 1 cup shredded mozzarella cheese (full-fat, for better consistency)
- 2 oz cream cheese (softened)
- 1 large egg
- 1 tbsp ground beef (optional, for texture or flavor enhancement)
For the filling:
- 1/2 lb ground beef, pork, or a mixture of both
- 1/2 cup ricotta cheese (optional for extra richness)
- 1/4 cup grated parmesan cheese
- 1 egg yolk (optional, for binding)
- 1 tsp garlic powder (optional)
- Salt and pepper, to taste
- Fresh herbs (optional), like parsley or thyme, for flavor
For the sauce:
- 1/2 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions:
1. Prepare the dough:
- In a microwave-safe bowl, melt the mozzarella and cream cheese together for about 30-45 seconds in the microwave, stirring every 15 seconds until melted.
- Once melted, add the egg and stir until smooth. If you’d like a little extra texture or flavor, you can incorporate a bit of ground beef here as well (optional).
- Let the dough cool for a few minutes, then knead it into a dough ball. It should be pliable and slightly sticky.
2. Make the filling:
- In a pan, cook the ground meat until browned, and drain excess fat. You can add garlic powder, salt, and pepper to taste.
- In a bowl, combine the cooked meat with ricotta cheese, parmesan, and egg yolk (if using). Mix well, adjusting seasoning as desired. The filling should be firm enough to hold together when stuffed into the dough.
3. Assemble the ravioli:
- Roll the dough into a thin sheet, ideally using a rolling pin or by placing it between two sheets of parchment paper for ease.
- Cut out small squares or circles for the ravioli (you can use a cookie cutter or knife).
- Place a teaspoon of filling in the center of each piece.
- Fold the dough over the filling and press the edges to seal tightly. You can use a fork to crimp the edges for a traditional ravioli look.
4. Cook the ravioli:
- Bring a pot of water to a boil and gently drop the ravioli in. Since the dough is mainly cheese, it will cook faster than traditional pasta. Let them cook for 2-3 minutes, until they float to the top.
- Remove the ravioli and set aside on a plate.
5. Make the sauce:
- In a pan, melt the butter over medium heat. Add the heavy cream and stir until the sauce is creamy and smooth.
- Season with salt and pepper to taste. You can add some fresh herbs here if you like.
6. Serve:
- Gently toss the cooked ravioli in the creamy sauce. Garnish with extra parmesan cheese or herbs, if desired.
Tips:
- If you want a more crispy texture for the ravioli, after boiling, you can pan-fry them in butter for a few minutes until golden and crispy on the outside.
- You can adjust the filling based on your preference, adding ground sausage, bacon, or even shredded cooked chicken for variety.
This recipe keeps things super carnivore-friendly and low-carb. Enjoy your zero-carb ravioli!