Ingredients

1.

Almond flour
1 cup
2.

Baking Aids Xanthan Gum
2 tsp
3.

Salt
0.25 tsp
4.

Apple cider vinegar
0.5 tbsp
5.

Raw egg
1 large
6.

Water
0.5 tbsp
7.

Ricotta cheese, whole milk
1 tbsp
8.

Sour cream
2 tsp
9.

Salt
0.25 tsp
10.

Beef broth
0.75 cup
11.

Tomato paste
2 tbsp
12.

Salt
0.25 tsp
13.

Black pepper
0.13 tsp
14.

Oregano, dried
0.25 tsp
15.

Basil, dried
0.25 tsp
16.

Thyme, dried
0.13 tsp
17.

Garlic powder
0.13 tsp
18.

Onion powder
0.13 tsp
19.

Crushed Red Pepper Flakes
0.13 tsp
20.

Cream Heavy Whipping
2 tbsp
21.

Butter, unsalted
1 tbsp
22.

Spinach
1 oz
23.

Olive Oil
4 tsp

Instructions

1.
Sift together almond flour, xanthan gum, and salt, and add them to a stand mixer with a paddle attachment. Quickly mix in the apple cider vinegar. At a slower speed, mix in the egg and then the water. Once the dough forms into a sticky paste, transfer it to a sheet of plastic wrap. Wrap the dough and flatten it into a thin rectangular shape so it chills quickly. Chill the dough in your refrigerator for 1 hour or in the freezer for 20-30 minutes.
2.
While the dough is chilling, make the ravioli filling by whisking together ricotta, sour cream, and salt. At your discretion, you can add other seasonings, such as pinches of onion and garlic powder. When the dough has chilled, roll it into a thin sheet between two pieces of parchment paper. Get the dough as close to ⅛” thin as possible - it shouldn’t be transparent, but you may be able to see your hand through the dough. Slice the dough vertically into two short halves. Use a spoon to place 1-teaspoon portions of ravioli filling equal distances apart from each other on one half of the dough.
3.
Use the parchment paper under the dough to help you lift the empty half up and over the other half with the filling on it. Gently press the dough with your fingers around the pockets of filling and along the edges to help the dough settle in place. Cut approximately 3” squares around the filling, trimming the dough where necessary. There should be little to no leftover trimmings, so use any to fill in any empty spaces or to fix misshapen ravioli. Now, use a fork to carefully seal the edges of the ravioli so the filling cannot escape.
4.
Place the ravioli in your freezer to chill for 15 minutes. Meanwhile, make the red sauce by heating beef broth, tomato paste, salt, pepper, oregano, basil, thyme, garlic powder, onion powder, and red pepper flakes together in a pot until the broth is simmering. Stir until the tomato paste emulsifies with the broth, then stir in heavy cream. Bring the sauce to a simmer again, and stir in the butter until it’s melted. Tear spinach into pieces with your hands before adding them to the sauce and stirring the pieces in.
5.
Allow the sauce to bubble over low heat as it reduces down into a thickened red sauce. Once done, you can set it aside from the heat to cool off. While the sauce is reducing, begin heating the olive oil in a wide pan over medium heat on the stove. Once the oil is hot, place the flat side of the ravioli down in the pan. Cook the ravioli on one side until they’re toasted and golden, adjusting the heat as necessary. Flip the ravioli and fry them in the oil on the other side, reducing the heat. Serve the cooked ravioli with warm red spinach sauce.