Keto Ravioli Recipe _ Garlic Spinach and Mushroom Ravioli _ Low Carb

[@DirtyLazyKetoWithYulanda]

I hope you enjoy this recipe. It was AWESOME. Next week will be the pasta sauce I made to go with it.

[@TwoFamilyHomestead]

OHHH this sounds good !!

[@DirtyLazyKetoWithYulanda]

Oh, thank you.

[@meemawscraftin]

WooHoo! I can’t wait to try them! ❤️❤️❤️

[@DirtyLazyKetoWithYulanda]

They were awesome. I made them, the pasta and the sauce that is coming next week all in the same day. lol. I am definitely making them all again.

[@rubymcgilvra1771]

This was yummy

[@DirtyLazyKetoWithYulanda]

🌾

[@kane6529]

HOLD UP.........WAIT A MINUTE.............SOMETHING AINT RIGHT HERE!

[@diannamarie464]

Woops a chunk of the video was missing 😬

[@diannamarie464]

I just looked in the description below and you had the recipe and directions so thank you very much for that! I very much appreciate it! I definitely will try this out! 😋

[@CarterMckayRRC]

@Dianna Marie If you are referring to the pasta portion, I have a video for that one. I did it that way just in case someone wanted just the pasta part. 😀

[@BMAAT1]

Have any of Yulanda's community tried these? You know how of course the recipe maker is gonna say it tastes fantastic (I'm just skeptical because I've already tried so many pasta recipes. Nothing against Yulanda) tastes just like the "real" thing. Please I'm so hopeful it actually does....

[@yulandamcgilvra8249]

This is Yulanda, just replying from another account. Yes, the pasta really does taste like real flour pasta. I understand being skeptical because I don't know how many recipes I tried that told me that only to be so disappointed. The pasta recipe is made with carbalouse, It’s a flour made mostly from wheat that is high in fiber and protein and much lower in carbohydrates than regular wheat flour, though the final taste and texture are incredibly similar. I will flat out tell you if something tastes like the real thing or not. I have a few videos that I tell you that while it's good, it is not like the real thing. Like the apple fritters, while they were good, they didn't taste like what I was used to. I do hope you try it out for yourself.

[@BMAAT1]

@@yulandamcgilvra8249 I really appreciate the honesty. Your recipe also doesn't have 10 dang ingredients. Which is also a major plus! I ordered the "flour" today (the one linked is currently unavailable but I found an alternative. I think I've got manicotti on my meal plan in a week or so. I really an excited. It opens up so many possibilities for my foodie self. Like you said yourself. I don't want it all the time but dang it when ya do its lackluster... so after my meal I will post my critique as well. To help out some of these other folks missing the chew of real pasta!

[@BMAAT1]

Ok so I haven't made the ravioli. However, I did make ricotta gnocci! Even my boy (who pretty much loaths anything not containing carbs) ate it and wanted more. I only made a small batch to test and he asked if we could have it for dinner instead of our usual, pizza. That is a win for me. If it makes gnocci. I'm sire the pasta will be amazing! Next question.... egg roll wrappers or empanda wraps.... can we make those with this flour too?! Thank you so much!

[@DirtyLazyKetoWithYulanda]

@@BMAAT1 empanada dough should be no problem. not sure about the egg wrappers thought, but hey, try it and see how it works.