This keto ravioli recipe is uniquely grain free with amazing texture and taste while remaining almost completely protein-based. These raviolis can be stuffed with your favorite fillings, or enjoyed with our mushroom duxelles filling. This recipe is perfect for meal prepping, freeze extra portions for an easy weeknight meal.
Difficulty
Intermediate
Ingredients
- Chicken Ravioli Ingredients:
- 500 g (17 oz) Boneless/Skinless Cchicken Thighs
- 50 g (⅓ c) Chicken Stock
- 10 g (1 tbsp ½ t) Moo Gloo RM
- 6 g (1 ½ tsp) sodium tripolyphosphate
- 10 g (1 ½ tsp) salt
- Duxelle Filling Ingredients:
- 250 g (8 oz) Mushrooms, Minced
- 14 g (1 tbsp) Oil
- 122 g (½ c) Chicken Stock
- 3 g (½ tsp) Salt
- 1 g (1 tsp) Thyme
- 4 sheets PerfectaGel Platinum gelatin
- 16 g (2 tbsp) Moo Gloo RM
- Mushroom Cream Sauce Ingredients:
- 200 g (half of) Onion, Thinly Sliced
- 250 g (8 oz) Mushrooms, Sliced
- 3 Cloves of Garlic, Minced
- 80 g (⅓ cup) White Wine
- 56.5 g (4 tbsp) Butter
- 1 g (¼ tsp) Perfected Xanthan Gum
- 226 g (1 cup) Chicken Stock
- 116 g (½ cup) Heavy Cream
- 3 Rosemary Sprigs
- Salt and Pepper to Taste
Equipment
- Medium Pan
- Scale or Measuring Cups
- Spatula
- Ravioli Silicon Molds
- Water Bath
- Sous Vide Machine
- 8”x12” Vacuum Seal Bags
- Vacuum Sealer
- Food Processor
- Rolling Pin
Timing
Active Time: 1 Hour
Total Time: 24 Hours
Yield
~ 28 raviolis (Serving Size: 4 raviolis)
Nutrition
- Nutrition Information (Chicken mixture):
- Calories: 717 kcals
- Fat: 36 g
- Protein: 94 g
- Carbs: 4 g
- Per Serving:
- Calories: 179 kcals
- Fat: 9 g
- Protein: 24 g
- Carbs: 1 g
- Nutrition Information (Chicken mixture and mushrooms fillings):
- Calories: 923 kcals
- Fat: 50 g
- Protein: 108 g
- Carbs: 13 g
- Per Serving:
- Calories: 115 kcals
- Fat: 6.25 g
- Protein: 13.5 g
- Carbs: 1.6 g
-
Create Mushroom Duxelle Filling
Bloom the Platinum gelatin by covering with a small amount of water until the gelatin is soft. Discard the water prior to use.Begin by heating a medium pan over medium heat with oil and add in minced mushrooms. Once the mushrooms are soft and have released most of their moisture add in the chicken stock, salt, thyme, and bloomed gelatin.Once the gelatin is dissolved, remove from heat. Scoop roughly 1 ½ teaspoons of mushroom mixture into a ravioli silicone mold. Place in the fridge until gelatin is set.
-
Create Chicken Pasta Sheets
In a water bath set sous vide temp to 115°F.In a food processor place chicken thighs and ground until a paste forms. Add in chicken stock, sprinkle in Moo Gloo RM, sodium tripolyphosphate, and salt. Process again until fully incorporated.Divide mixture into six 8”x12” vacuum seal bags, roughly 90 g per bag. Vacuum seal each bag and roll the mixture until it is 2mm flat and uniform. Place each sealed and flattened bag into the sous vide and cook for 15 minutes. This will not fully cook the chicken, but will allow the TG RM to activate and hold the mixture together.Remove the bags from the sous vide and place directly into an ice bath until fully cooled.
-
Create Ravioli
In a small bowl mix four parts water to one part TG RM.Remove the sheets of chicken from the bags and using a cookie cutter punch out shapes. Pop out the ravioli fillings from the molds and set aside.Place one piece of chicken over a ravioli mold and press a ravioli filling into the center. Repeat this until you have used half of your chicken pieces.Paint TG RM slurry onto the outer edges of all squares. Placing another piece of chicken on top of all the raviolis.Wrap the silicon molds tightly with plastic wrap, ensuring that the two sides of chicken are touching each other. Allow this to rest overnight or 24 hours in the fridge.After resting, remove the raviolis from the silicon mold and cook to 160°F in your favorite sauce.
-
Create Mushroom Cream Sauce
In a medium pan turn the heat to medium/high.Melt the butter, add onions and cook until translucent. Add in mushrooms and garlic, cook until the mushrooms have browned.Deglaze the pan with white wine. Cook off the wine until half the liquid has evaporated. Stir in chicken stock and half of the heavy cream.Whisk in xanthan gum to thicken. Stir in remaining heavy cream and place rosemary sprigs. Let the sauce simmer.Add in salt and pepper to taste. If the sauce becomes too thick add in additional chicken stock and/or heavy cream.
Summary
Recipe Name
Keto Ravioli
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)
Comments (4)
April 11, 2023 2:50 pm
Looking forward to trying this. Kosher Dosher does a similar rift, but makes instead of raviolis, he presses them into Chicken tortillas.
April 12, 2023 3:16 pm
Cool!
April 13, 2023 2:06 pm
I think I might try using a shrimp filling.
April 24, 2023 9:51 am
sounds great!