Keto Pumpkin & Pecan Sweet Spice Ravioli. 1.5g net carbs.
This yummy, healthy keto treat smells amazing and tastes even better. The pastry is absolute perfection – not dry, not greasy, not stodgy. To make the filling, you just mix everything in a bowl and leave in the fridge until ready to use.
For the pumpkin purèe, you can either buy it ready-made, or roast a small pumpkin until soft, scoop the flesh into a food processor, and blitz. That’s it: healthy and natural pumpkin purèe done. When pumpkin isn’t available, butternut squash makes a good replacement (although higher in carbohydrates).
Before you add the pecans to the filling mix, make sure to toast them for 5 minutes and let them cool. They’ll taste soooo much better.
How to Make Keto Pumpkin & Pecan Sweet Spice Ravioli
Pastry is first, as it needs to be chilled. Soften the butter, beat it with icing ‘sugar’ until creamy, then mix in the quark cheese and finally add the remaining ingredients. Knead and shape the dough, wrap, and chill.
The filling comes next. Once you’ve toasted the pecans and you’ve let them cool down, chop them coarsely, or put them in a zip-lock bag and bash them with a meat hammer. Soften the butter a little, stir in everything else, cover, and chill while you work on the dough.
As with ANY keto dough, rolling it out thinly, whilst trying to stop it sticking, is the tricky part. It’s easy to give in and add more flour, but then you end up with a dry pastry that’s hard to swallow. Instead, use oat fibre (U.S. option HERE) to dust paper, cling film, and the dough itself. Roll the dough out in stages, flipping it upside-down, peeling off the liner and dusting a little more oat fibre. Repeat until the dough is spread out thinly (about 3 mm). The recipe notes ↓↓↓ explain further. You can use other flours if you prefer, but I find oat fibre works best for this purpose.
The rest is easy-peasy. Use a cookie cutter to mark your ravioli circles along the bottom half of the dough, spoon a heap of filling over the centre of each circles, dab a little water around the edges, flip the top section of the dough over, and press down firmly with the cookie cutter. Use your finger tips to push out the dough if stuck. Pinch all around the mounds to seal, then place the ravioli on a baking tray lined with non-stick parchment paper and put the tray in the fridge. Once the ravioli are cold and firm, pierce a hole on top of each one, using a wooden skewer or cocktail stick, and bake.
These Keto Pumpkin & Pecan Sweet Spice Ravioli are simply perfect for stress-free Christmas festivities. You can make them ahead and they’ll be totally fine for several days, without the need for refrigeration or covering. Although I do recommend hiding them, or they’ll vanish long before your special day.
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Keto Pumpkin & Pecan Sweet Spice Ravioli
- 100 g unsalted butter cubed and slightly softened
- 30 g Sukrin icing 'sugar’ or Swerve confectioner (U.S. options HERE and HERE)
- 100 g quark cheese
- 70 g fine almond flour (U.S. option HERE)
- 30 g coconut flour (U.S. option HERE)
- 1.5 tsp xanthan gum (U.S. option HERE)
- 1 pinch fine himalayan pink salt (U.S. option HERE)
- 50 g pecans (U.S. option HERE)
- 50 g unsalted butter softened
- 40 g allulose (U.K. option HERE) or erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 1 large egg beaten
- ½ tsp vanilla extract (U.S. option HERE)
- 35 g pumpkin purée (U.S. option HERE)
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ⅛ tsp ground cloves
- 1 pinch fine himalayan pink salt
- 10 g coconut flour
Prepare the Pastry Dough
- beat butter with icing 'sugar' until creamy, add quark and then remaining ingredients.
- flatten the doughs between your palms to 10cm x 8cm (4" x 3") rectangles, wrap them in cling film and leave both in the fridge to chill for 30 mins (this is because the dough will be very sticky to work with and is best kept chilled).
Make the Filling
- toast pecans for 5 min at 200°C, let them cool, then chop them, or put them in a zip-lock bag and hit them a few times with a meat hammer, until you have some crumbs and some coarser pieces.
- beat butter and sweeteners until creamy; add egg, vanilla, pumpkin purée, spices and salt; mix well, then incorporate coconut flour and pecans; cover, and place in the fridge to chill for at least 30 minutes (or up to 24 hours).
- once the pastry dough feels firm, leave one portion in the fridge, while you work with the other one.
- spoon 25g of the filling in the centre of each circle, heaped, leaving 1cm space all around the edge.
- dab the edges of the circles with a little water, flip the opposite (empty) side of the dough up and over the mounds, press lightly with your fingers around each filling, and use the cookie cutter to cut circles around each one.
- lift the ravioli and use your fingertips to seal the edges.
- (optional) use the handle-end of a teaspoon to create a scalloped edge.
- re-work the leftover dough and create 2 more ravioli - 5 in total.
- transfer the ravioli to an oven tray lined with parchment paper and put them in the fridge.
- take out the second portion of dough and make 5 more ravioli, then place them alongside the previous 5 in the fridge; repeat if you've adjusted the recipe servings.
- let the ravioli chill for 30 minutes (or longer if more convenient - I leave them to chill overnight).
- pre-heat oven to 170°C static.
- make a hole in the top centre of the ravioli using a bamboo skewer or similar implement, and bake immediately, for 22-25 minutes, until lovely and golden.
- once cooled, dust with icing 'sugar' before serving.
No need to panic! It sounds more complicated than it actually is. Weigh ingredients accurately with Metric Kitchen Scales (U.S. option HERE).
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