Keto Short Rib Ravioli
We use the keto ravioli hack to make a lovely winter dish!
Keto short rib ravioli with a brown butter sauce with spinach and walnuts
We estimate this dish to have 3 net carbs for 3 ravioli
filling -Makes 20 ravioli
2 lbs short ribs, bone-in or out (adjust cook time, longer for bone-in) You can buy less short rib to make less! This makes a lot!
2 tbsp tomato paste
salt and pepper for short ribs
1 cup dry red wine, we used Cabernet Sauvignon
1 large white onion thinly sliced
2 tbsp apple cider vinegar
1 cup of beef stock
2 tbsp avocado oil for browning short ribs
sauce/Topping
1 cup walnuts
2 cups spinach
oil for toasting walnuts (We used this Truffle Oil)
1 stick of unsalted butter
1/2 tablespoon salt
1 teaspoon garlic powder
1/4 cup of water
ravioli shell
Sargento sliced provolone (not the thin kind)
Directions:
For the short ribs- Instapot: Set to high heat sautee, brown the seasoned short ribs in avocado oil, and put them off to the side.
For the toasted walnuts, add a couple of tablespoons of Truffle Oil (or olive oil or other flavored oil into a pan on medium heat, and toast walnuts for a couple of minutes until you smell them) set aside.
Add in your onions and cook them down, add in tomato paste, add in your wine and deglaze the bottom of the Instant Pot. Add in your beef stock.
Nestle the short ribs back into the sauce, and cook on high for 65 minutes. Cook down the sauce that the short ribs cooked in until reduced and thick.
(If cooking in a slow cooker, brown your short ribs in a pan first and follow the rest of the steps, add all of it into the slow cooker and cook for 4-5 hours on high)
Shred your short ribs (we even chopped it a bit to make it smaller, take out the fatty or tough bits) Add to a bowl and add a cup of the reduced sauce and mix it together.
Prepare your ravioli shells. Preheat the oven to 350 degrees. Lay your cheese slices on to parchment paper. Put the slices of cheese in the oven for about a minute until melted, and shiny.
Take out of the oven and put the parchment on a cool surface, be careful because the cheese is still hot! QUICKLY put about a tablespoon of the leek filling into the center of the cheese and use your fingers close the shells. Tap down on the cheese to form a seal.
If you find that the cheese is too cold to handle, stick it back in the oven for 30 seconds to a minute.
Note, your sauce will be warm for this recipe, the ravioli must be room temperature or they will melt into a blob. This is always the case for this ravioli hack.
For the sauce- Melt butter over medium heat until the butter is brown. Add in water, spinach, toasted walnuts, salt, pepper and garlic. Cook until spinach is wilted.
Affiliate links for items we used:
Truffle Olive Oil: https://amzn.to/3DCn5BA
Our gorgeous sage green non-toxic pans, get 10% off automatically by using our link: https://ap.carawayhome.com/itstheketotwins10
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