Keto Pumpkin & Pecan Sweet Spice Ravioli
Servings: 10
Delightful Christmassy treats for everyone. Make them ahead and hide them, or they'll be gone before you know it!
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Ingredients
Pastry
- 100 g unsalted butter cubed and slightly softened
- 30 g Sukrin icing 'sugar’ or Swerve confectioner
- 100 g quark cheese
- 70 g fine almond flour
- 30 g coconut flour
- 1.5 tsp xanthan gum
- 1 pinch fine himalayan pink salt
Filling
- 50 g pecans
- 50 g unsalted butter softened
- 40 g allulose or erythritol
- ¼ tsp pure stevia powder
- 1 large egg beaten
- ½ tsp vanilla extract
- 35 g pumpkin purée
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ⅛ tsp ground cloves
- 1 pinch fine himalayan pink salt
- 10 g coconut flour
Instructions
Prepare the Pastry Dough
- beat butter with icing 'sugar' until creamy, add quark and then remaining ingredients.
- wearing food-safe disposable gloves (U.S. option HERE), squeeze and turn by hand until you form a smooth dough, and divide it into equal portions (170g each).
- 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).
Complete
- once the pastry dough feels firm, leave one portion in the fridge, while you work with the other one.
- using a mini rolling pin (U.S. option HERE) roll out the first portion of dough to a thin rectangle (about 27cm x 18cm / 11" x 7"), with parchment paper underneath and cling film above, dusting both sides of the dough with a little oat fibre to prevent it from sticking - see My Method in Notes ↓
- use an 8cm/3" cookie cutter (U.S. option HERE) as a guide to mark 3 circles (don't cut the dough just yet), along one edge of the long side of the dough.
- 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.
Notes
Allulose is by far the best choice for this filling, as it keeps it moist, with zero granularity even after days.
I always use oat fibre (U.S. option HERE) to dust dough and surfaces, irrespective of which flour(s) I use in a recipe: a tiny bit goes a long way, it spreads easily, it isn't clumpy or grainy and works perfectly well, without adding unnecessary carbs, fats or calories.
To prevent the dough from glueing itself to the paper or cling film, you can follow My Method: spread some oat fibre on the parchment paper and both sides of the dough; place the dough on the parchment paper and cover it with cling film; roll the dough out a bit, then peel off the cling film, dust the exposed side of the dough, put the cling film back on top, then flip the whole thing - holding on to the parchment paper.; now peel the paper away, dust the dough, cover with the paper again and flip back - holding on to the cling film; roll out the dough a bit more and repeat the previous steps 1or 2 more times.
No need to panic! It sounds more complicated than it actually is. Weigh ingredients accurately with Metric Kitchen Scales (U.S. option HERE).
No need to panic! It sounds more complicated than it actually is. Weigh ingredients accurately with Metric Kitchen Scales (U.S. option HERE).
Nutrition
Serving: 1 | Calories: 205kcal | Carbohydrates: 1.5g | Protein: 6g | Fat: 18g
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