Incredible CARNIVORE Ravioli Is Finally Here!

[@wjc79]

It's absolutely mind blowing that something like this is really possible. While this sounds extremely time consuming, my guess is that it's like your potatoes, and that after a few attempts it will be a piece of cake! Thanks Chris!

[@AddictedToAntlers]

Another labor of love, Chris! Thanks for your ingenuity!

[@1dutchess68]

Can’t wait to make it

[@joane8651]

I have a cast iron tortilla press and parchment rounds, am going to use that for making the ravioli and see if it works. Thank you so much for this recipe, can't wait to make it.

[@vonitaesse4307]

You can probably use the ravioli recipe with your mash potato recipe mixed with cheddar or cottage cheese and make Ukrainian perogies. 🇺🇦

[@ChrisCookingNashville]

I’m thinking that’s a possibility. 😊

[@laraharvell5789]

Oh.... Pierogi... please say it works...

[@ChrisCookingNashville]

We’ll find out soon. 😊

[@RobertoAlvarezGalloso]

Thanks for sharing

[@ChrisCookingNashville]

😊

[@katrinac469]

INCREDIBLE, those look yummy, I'm amazed at the patience you have, God Bless you, Chris, that had to take a lot of time to come up with this recipe! Great job

[@ChrisCookingNashville]

Thanks so much 😊

[@languagelynnie]

Genius. I miss the process of following a recipe since going carnivore. It's always been a therapeutic exercise for me. Thanks for giving that back to me!

[@ChrisCookingNashville]

Hope you enjoy 😊

[@LifeChatsUnfiltered4066]

I am so making this! I have made pasta from scratch in the past. Back in the day to feed my kids! Being in the kitchen has always where I am most comfortable like you.

[@AshTaylorcountry]

What a great recipe! So tasty & so fun to make 🤠

[@ChrisCookingNashville]

😊❤️ I agree

[@pjstpierre2340]

Oooooh Chris!! I know we’ve all said YOU ARE GENIUS! But here I go again! You are GENIUS!

[@ImmortalMomentsArt]

Looks like carnivore pot-stickers are next! Steamed and then fried on the bottoms. Oooh, yeah, I can't wait for you to come up with that one!

[@carnivorehippie8071]

Actually, I have a recipe for carnivore potstickers on my own channel...

[@timgoffard]

I can't wait to try these! The only thing I might do differently is make them a tad wider then once they are sealed I'd use a scalloped cookie cutter to clean up the edges to make them pretty, lol. I'd snack on the trimmings when no one is looking!

[@TheWolfsnack]

Looks awesome.....I was even thinking that wit a slight mod in squishing them you could also make lasagna noodles.....so far my biggest issue has been with piping bags.....I have tried, so far heavy zip loc bags....cheap piping bags...and better piping bags with silicone ends.....every time I get maybe halfway through and the bags develop splits making amess in my hand....that said....my noodles were great... last night I took out some frozen ones and made a variation of beef stroganoff....

[@adriennemurphy8528]

brilliant recipe...can't wait to try it! Kudos to you for all the time and testing of these wonderful recipes...and to your wife for taste-testing them❤

[@chaserock4675]

You're amazing, man! One breakfast I miss is Cream of Wheat. That would be cool if it were possible to make a Ketovore/Carnivore Cream of Wheat. Great vid!

[@BitsySkittlesPryss]

Wow! Amazing! These look delicious! I can imagine all kinds of yummy fillings for these raviolis. And I love the background music you used when you were piping the little blobs of pasta onto the parchment paper, starting at about 11:32. It really added an air of mysterious fun to a somewhat tedious task. 😄

[@ChrisCookingNashville]

Thank you so much 🤗

[@risasklutteredkitchen1293]

These definitely seem work intensive BUT worth it. I am going to try making the dough in my smaller food processor (until I fix the issues with my larger one) and see how it goes. I just need to find the time. I am fine with all the dairy. I cannot wait to fake-out my normal SAD diet family.

[@toomuch2do470]

Looks amazing! Definitely have to try this! Thanks Chris!

[@luanneneill2877]

As usual, genius recipe that looks delicious and totally doable!! Thanks!! ❤ Now, who’s choosing your music? It fit so perfectly- love it!! 🥰

[@ChrisCookingNashville]

Thanks so much! 😊 I do all my own editing, sound design, and color grading for all my videos.

[@Revelation21NINE]

The ravioli pressing 'suspense' music is too funny!

[@MVELAZQU1]

Two questions: 1. Can you freeze these? 2. Instead of using two raviolis, can you make slightly larger raviolis and fold them over the filling (half-moon raviolis)?

[@ChrisCookingNashville]

I haven’t tried freezing but I’d guess so if you make them, let them cool, and then thaw and steam again to serve later. Folding causes sealing issues at the seam because protein doesn’t stretch and fold like gluten.

[@kellysnavely7903]

You are a recipe genius Chris!!

[@southernketo]

Duuuuuude! That's an awesome technique! The wizarding music was perfect for what you did there 😳🧙🏻‍♂️ Great work brother!

[@ChrisCookingNashville]

Thanks a ton! Appreciate you watching brother. 😃🤘🏼🎸

[@southernketo]

​@@ChrisCookingNashvillealways! 😁

[@ChrisCookingNashville]

😊

[@peteeva2929]

Wow!!! This recipe had to take you a long long time to figure it out. They look incredible. I will try them when I have the extra time. You are just amazing!

[@22qcat]

Well, yes, I am holding my head in shame at the fact I was one of those who tried using slices of cheese for ravioli! 😂 But no more! I know your recipe is going to be the real (keto) deal for me. 👍🏻 Thanks, Chris, for all of the time you put into perfecting this & then sharing!

[@ChrisCookingNashville]

Haha thank you. No hate for the cheese slice version at all. Just doesn’t swing it for me. 😁❤️

[@TheHorsecrazygirl42]

wow, this is just impressive! I'm so thankful for your work (I know recreating SAD foods is not for everyone- but this has given those of us that WANT to have some of those meals again but not eat harmful things, a path). Just made your shepherds pie and it was almost emotional; I had just given up on ever eating it again. But your "potatoes" were FANTASTIC, and the entire family loved it, couldnt get enough! Thank you!

[@ChrisCookingNashville]

I’m so glad 😊

[@hopeparrish295]

Incredible recipe. Thank you for all your hard work.

[@charlotteestess268]

I wonder if you could bread and fry those. We used to get fried ravioli back in our carb days. Egg wash then protein breading maybe

[@ChrisCookingNashville]

I’m thinking so. Gotta experiment with it. 😁

[@charlotteestess268]

@@ChrisCookingNashville maybe a dusting in whey protein powder then egg then pork panko. That’s how I do pretty much everything I fry. Sticks like a charm :). That’s my flour egg breadcrumb or as they say on the food network FEB lol

[@ChrisCookingNashville]

😊👍🏼

[@bambooscooby1024]

I'm wondering how to freeze it to have it available more often.

[@ChrisCookingNashville]

Probably cook them, let cool, freeze, and add back to a steamer to reheat and serve. That’s my first guess anyway.

[@PeggyHanford]

Looks scrumptious! Thank you for the time you take to make these delicious recipes for us. You're incredible! ❤❤❤❤

[@engc4953]

Wow! You, Chris are amazing and so is this dish. Thank you.

[@ChrisCookingNashville]

You are so welcome! 😊

[@gullinvarg]

Does anyone else remember getting to "clean the bowl" when their mom made cookie or cake batter and no one thinking twice about the raw eggs in it? Heck, I think my mom put a raw egg in milkshakes too.

[@ChrisCookingNashville]

Definitely 😂👋🏼

[@noraledo9327]

Awesome! Thank you Chris 🤗🙌

[@ChrisCookingNashville]

My pleasure!! Thanks for watching and supporting. 😊😊😊

[@nataliajimenez1870]

I'm thinking of doing a chicken liver paté filling and then a brown butter sage sauce. I think it will be awesome with a homemade pesto sauce (the commercial ones tend to have seed oils). Excellent special occasion dish without going off the rails with carbs

[@ChrisCookingNashville]

Sounds great!

[@kathleendanielle672]

Chris, you are amazing❤

[@StephieRae]

Could you stuff the noodles with your carnivore mashed potatoes for pierogi?Steamed then fried in butter?

[@notsurprisedanymore]

What?? I'm definitely trying that! 😂 Hopefully it'll work!

[@ChrisCookingNashville]

I’m thinking it’s worth a shot for sure. 😁

[@janellesobaskie3288]

Mind blowing! I'm imagining so many variations... Possibly a burger patty maker, or tortilla press to make the pasta rounds? Fold them in half to make pierogi or little dumplings... pure genius! 😄❤🤩 Now we need a carnivore pastry recipe for pie crusts and pasties, or meat hand pies. 😉

[@ChrisCookingNashville]

Definitely some great ideas! Haha yes pastry is even far more difficult than the ravioli. But we shall see. 😂

[@brendaboysel9296]

Thank you. Looks so good. ❤

[@hazelfox5613]

Great recipe for a special occasion. Thank you! I’m thinking could this be used as pasta sheets for lasagne?

[@ChrisCookingNashville]

I’m thinking so. Going to experiment to see what all can be done. 😊

[@festussmom6364]

Great editing, great camera work, and great music! 💋🧚🏻‍♀️❤️🇺🇸

[@karenreaves3650]

He puts so much time and effort into everything he does.

[@ChrisCookingNashville]

Thank you both. I’m glad it’s noticeable. 😊❤️

[@teresap626]

😊awesome!

[@The_Stoned_Hero]

Morning Chris and fellow Nashers! This looks incredible. LFG!!

[@ChrisCookingNashville]

Thank you so kindly my friend! And good morning! 😊🤘🏼🎸

[@sandybrown1263]

This is like arts and crafts only edible. 😅 Fantastic to watch! I hope I can get around to trying it. You need to open a restaurant fine sir!! It would be jam packed and you’d have people from all over coming to check it out!!!

[@KetoSimple]

I wonder how these would be at pot stickers... If you could fold and crimp each slice of "pasta" and steam them... Then brown them in a pan. Hmmm if I'm thinking about this, I'm sure you're already 20 steps ahead of me! I watched this thinking what a crazy mastermind you are and how your filming and editing is progressing as well! You're the real deal for sure!

[@ChrisCookingNashville]

Folding makes it very hard to seal since it won’t stretch at the seam edges like gluten.

[@shellydickinson8598]

I’m wowed again ‼️ So far we’ve made your pizza and pancakes 🥞 - totally incredible, btw

[@ChrisCookingNashville]

So glad! 😊

[@cheriepanter9333]

Ingenious ❤

[@-miekeb-]

Looks pretty and delicious!!! Thank you and Greetings 👋

[@EMC726]

I’ve been wanting to make homemade ravioli and stopped because of the pasta and I’m trying to stop. I will try it next week for our birthday!!! TY🙏🙏🙏

[@karenreaves3650]

Thank you Chris this looks amazing I have a lot of kitchen time coming up in a week for 2 months the steamer basket is such a great idea, so many possibilities, I love the way you modified the piping bag making it simple for me who didn’t put it together the right way last time. 😂

[@ChrisCookingNashville]

Haha happy I can help. 😊

[@gregjulian1044]

Awesome dude - will def try it...

[@cindydemanche3839]

These look amazing, piping bags and me don't go-I would have been bursting through all of those bags, popping holes through the sides.......lol

[@marcinenabb3348]

Chris you really outdone yourself with this one! Ty

[@ChrisCookingNashville]

Thank you 😊

[@michaeljacob9381]

"You've mastered the Carnivore ravioli" You've also shown me how to master (FINALLY) Keto lasagna! Same technique with the parchment paper, place to wooden skewers down either side, fill the space at one end with the pasta goo, add second parchment paper sheet on top, and use a rolling pin to squash it down and push it to the other end. This should create a nice sheet of pasta the thickness of the skewers. Perfect (In theory)! Thank you, wish me luck!

[@ChrisCookingNashville]

Great idea! 😊

[@erikagay1570]

Thank you sooo much for your amazing recipes ❤ you never cease to amaze me with your innovative ideas 💡 😀 Cheers Erika from Australia

[@ChrisCookingNashville]

You are so welcome! 😊❤️

[@shellsea9520]

❤VERY 😎 my mouth is watering 😋 YUMMY RECIPE 💝

[@ChrisCookingNashville]

Thank you 😋

[@jennis4708]

Thanks Chris! Looks wonderful

[@bsl5788]

A fun video to watch!

[@darrylryder6740]

I made your spaghetti version of this which was the best noodle replacement I've tried yet. Now ... Let's make some lasagna sheets out of this !!!!

[@ChrisCookingNashville]

😊👍🏼

[@minniesgr1nd2r21]

So cool! Thanks

[@charlotteestess268]

Looks awesome!

[@ronlicari5403]

May make them on a tortilla press?

[@ChrisCookingNashville]

I’m sure you could

[@pamisntcraiganymore]

What?!? I was going to message you to ask if you could try Chinese dumplings. Will this work? I miss dumplings so much. Edit I think with steaming this would work. I don’t think we can get the gathered top but at least the crescent shape should work.

[@ChrisCookingNashville]

They’re definitely on my mind. 😉

[@CynthiaKing14]

Wow. Very impressive. I think I will be trying this out. I know someone else asked about freezing them but I wasn’t sure if you meant to create the ravioli stuff and cooked the second time and then freeze? And, have you ever frozen your spaghetti pasta and then thawed and used it? Thanks in advance for any info you pass on. Thanks for the video. Awesome.

[@ChrisCookingNashville]

Thank you! If freezing the ravioli my first instinct is to do that after steaming and sealing them with the filling. Doing it before increase the chance that raw protein won’t bind properly to seal them later. Thaw and re-steam for a few minutes before serving I think. I haven’t frozen the pasta noodles but others have and enjoy them that way. That and place in hot water for a couple of minutes before serving.

[@CynthiaKing14]

@@ChrisCookingNashville Thanks for the info. Cheers.

[@ChrisCookingNashville]

Anytime 😊

[@thehillbillyhermit7681]

That's how I make burger patties. Quick, easy and cleaner. 2 plates, 2 pieces of parchment paper.

[@amesstoday]

Thanks Chris

[@jujube2407]

To my fellow viewers watch the red peppers... hubby grabbed some for me once that had sugar in the jar.... most are fine... but he managed to find the one that wasn't! I was like dang... these are so sweet and smokey... what variety are these peppers( I was about to go seed shopping) and then I saw it...

[@KCCAT5]

Yeah I learned about the mad scientists they have that just take things and they add sugar and salt and food coloring and chemicals and more chemicals and more chemicals to food to try to make them palatable and the more crap they add the less real food that is actually in the product that we buy.

[@gullinvarg]

Watch the Italian sausage ingredients for the same reason. . If it makes you feel better, I just did the same thing with Cajun seasoning too. I checked the label and didn't see sugar. I decided to get the salt free version of the same brand so I could use unrefined salt (Redmond's Real salt) and didn't recheck the label. 🙄 Realized later there was some sugar.

[@ChrisCookingNashville]

Smart advice

[@margiegerdes7437]

Have you tried freezing them at the stage just before steaming, and then thawing and cooking a few at a time for meals? This would not be a lot of work if you could freeze and make quite a few meals out of it.

[@ChrisCookingNashville]

I haven’t but I don’t know if the raw chicken paste would freeze and thaw and remain tacky to seal. I’d say it’s more likely to work if you steam to seal completely, then freeze, then thaw and steam for a few minutes before serving.

[@mom2bbjandag]

Can the pasta be prepped for stuffing, but then frozen? If I could spend an afternoon making the noodles, it would be fairly easy to make this even on a weeknight.

[@ChrisCookingNashville]

I’m not sure how freezing would affect its ability to bind. I also don’t know how you would store the chicken paste used to seal them as I doubt freezing and thawing would leave that as tacky and useful. I’d recommend making the ravioli completely, steaming, and then freezing. Then thaw and steam again. For a few minutes before serving. That’s my best guess anyway.

[@sandybrownonyt]

Just here from Ken and Neishas. I can't imagine how you are going to make carnivore ravioli...I'm watching! Edit. Amazing. I'm subscribed.

[@ChrisCookingNashville]

I’m so glad you’re here! Thank you!

[@simcynjohns8777]

egads... here are my ingredients out and ready to made your noodle recipe just waiting to get to room temperature and you post another that I am sure I will want to attempt. You are keeping me on my chief's toes. LOL. You are bringing me back to my love of cooking after being carnivore for 1 1/2 years. thx

[@ChrisCookingNashville]

Haha Sounds great! Glad I could keep you guessing. 😂

[@jujube2407]

My humble opinion... this is not "hard at all" it is however very time consuming!!! My teen is now requesting a crab Rangoon please! Lol could be be worked into some kind of air fryer crunchy wonton situation? ❤

[@kimmorris2750]

This looks amazing!! You should open a restaurant!

[@janeth3139]

Ingenious!

[@DiTanner1]

Such a smarty pants you are, Sir. My last (first) attempt in the pasta failed. It tasted like chicken, so I need to try again... and this. My question that I have with noodles... when I make my soups for my 83 year old mom, and can them so she always has some, I never do that with the rice or noodles that she likes added. Do you think the carnivore noodles would hold up for that? Please and thank you 😊

[@ChrisCookingNashville]

Hey there! I would think it probably would. Not for sure but since it’s protein I’m imagining it would hold up.

[@Katina01TX]

It should hold up. With my first attempt at the pasta noodle recipe I was able to freeze 3 portions. I made a broth with meat and dropped in the thawed noodles to heat and they did not absorb the broth and get too soft like regular "wheat" pasta would. Still delish! ❤

[@ChrisCookingNashville]

😊👍🏼

[@cherylstark99]

Wowthat looks spectacular.

[@shannonhudson8625]

CRAZY AMAZING thank you so much.

[@maggietopkis4536]

These really do look great. And I am wondering if I could use this recipe and technique to make Chinese steamed dumplings

[@ChrisCookingNashville]

I’m thinking so with some modifications.

[@frances4309]

Wow! Looks yummy! Would it hold up to St. Louis style toasted ravioli?

[@ChrisCookingNashville]

I do believe so. I’ll have to try it. 😁

[@lynnmcfarland7333]

Amazing

[@annamontavon2923]

Mad food scientist genius!!!!!

[@tanyatodorovic7710]

@chris - I’m in Bali & so far have only been able to source ox gelatin- do you know if it can be interchangeable with beef gelatin in ur recipes?

[@ChrisCookingNashville]

Hey there! Yes that should be just fine. Any unflavored gelatin should work. 😊👍🏼

[@angelacross2216]

I’m thinking I could make potstickers with these rounds..

[@3isaiah61]

CHRIS YOU ARE AMAZING

[@ChrisCookingNashville]

Aww thank ya kindly. 😊

[@theglobecruiser]

Genius! Thank you !

[@ChrisCookingNashville]

You're welcome! 👍🏼😊

[@racheliselin750]

Another great one.

[@carrikartes1403]

When is your cookbook coming out?

[@susandavis5833]

Oh my! Your wife is so lucky❤

[@KetoMama777]

I have a tiny kitchen so I'll come over to your house and eat the ravioli 😂

[@westflerchinger]

I love your recipes, do you have a cook book?

[@ChrisCookingNashville]

Not yet but it’s in the plans 😊

[@janonthemtn]

WHEN is the restaurant coming???❤

[@RobertoAlvarezGalloso]

Thanks

[@annellacannella5674]

Your right. It does look a bit involved, but good food should take a little time to make. Speaking of things that take time to make, how about some tamales? I think you could make it carnivore style Chris.

[@carlajones4824]

What was the yellow stuff on top

[@ChrisCookingNashville]

The mozzarella mousse

[@pepperspot805]

I think that was the mousse he made

[@ChrisCookingNashville]

Correct

[@Philosophicalpaperti]

Sir, please open a carnivore restaurant! I will travel to Nashville to eat there! 🙏

[@zrspige]

Have you tried pan frying this dough or your spaghetti dough? Carnivore/keto potstickers sound amazing.

[@ChrisCookingNashville]

I haven’t but it’s an idea on my mind.

[@liekmacgillavry277]

Very interesting again 🙏🏼🧸😎 But maybe it’s easier to stack them in a steamer and steam them all at once? LOL I responded too early 😂

[@katiekelley3984]

Can you freeze these?

[@ChrisCookingNashville]

I think so. Haven’t tried. I’d recommend cooking all the way and freezing. Then thaw and steam again for a few minutes before serving.

[@katiekelley3984]

@@ChrisCookingNashville Thanks! Will let you know the results

[@ChrisCookingNashville]

👍🏼

[@missinglink_eth]

🔥You videos are technique gold🔥

[@ChrisCookingNashville]

Thank you 😊

[@cellinv]

Hy what Food Processor do you use ?

[@ChrisCookingNashville]

Here you go 😊 amzn.to/3XiVYXA

[@cellinv]

@@ChrisCookingNashville Thank you 😀

[@ChrisCookingNashville]

Anytime 😊

[@BetterWayLiving]

How many ravioli is actually enough for 1 person. That plate of 3 looks like about 1/4 of what I would eat 😂

[@ChrisCookingNashville]

Probably 4-6 is plenty. Remember this isn’t carbs both almost pure protein so it is MUCH more filling than pasta.

[@jamiesingleton3356]

You. Are. A. Genius.

[@ChrisCookingNashville]

Thank you 😊

[@holli-tamara]

My mind is completely blown