Popeye's ravioli

(spinach ravioli)

PREP TIME: 1h 15 min
COOK TIME: 5 min
DIFFICULTY: advances

SERVING SIZE: 8 ravioli


100g shredded dry mozzarella cheese 
25g low-fat cream cheese 
1 egg (size M) 
30g de-oiled almond flour 
20g coconut flour 


150g fresh spinach leaves
40g ricotta cheese
ground nutmeg
salt, pepper


  1. Melt the mozzarella cheese and cream cheese in a wide saucepan on medium-low heat. Add beaten egg and mix until all ingredients are well combined. Mix almond flour, coconut flour and salt in a small bowl and add it to the melted mozzarella. Remove from stove and mix until the flour is well absorbed.
  2. Knead the dough with your hands into two balls and place them in the fridge for 15 minutes.
  3. Wash the spinach and cook it for 1-2 minutes in salted boiling water. Drain it, wait until it cools than squeeze it with your hands to remove as much liquid as possible.
  4. Cut the spinach to smaller pieces, add salt, pepper, ground nutmeg, and ricotta cheese.
  5. Take the dough out of the fridge and roll each ball between two sheets of parchment paper into about a 20×25cm rectangle. Remove the top paper and cut the dough lengthwise into two equal parts.
  6. Place 12 hazelnut-sized heaps of filling about 4 cm apart in two rows on the first part of the dough.
  7. Cover with the second part of dough and press firmly around the filling to seal.
  8. Using a sharp knife or a pastry wheel cut into individual ravioli. Press the edges together to ensure they are sealed. Let the ravioli dry for at least one hour or overnight.
  9. Boil salted water and cook the ravioli for 5 minutes, until they float to the top. Drain them and serve with homemade tomato  pasta sauce.

NUTRITIONAL INFO: (per serving)

KcalNet Carbs[g]Sugars[g]Fibre[g]Protein[g]Fat[g]

(per serving)

Calorie information
Net carbs

314.8 kcal
4.9 g
3.0 g
6.2 g
18.6 g
23.2 g

This recipe is contained in the book EAT LIKE SUPERHUMAN, where you can find more low-carb recipe makeovers.