Low carb soy ravioli recipe

January 12, 6:45 PMLow Carb ExaminerJamie Van Eaton

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Close-up and red sauce used for emphasis

On another day of pasta, my true love gave to me...

Soy Ravioli

2 cups soy flour
1-1/2 tsp salt
2 eggs
2 Tbsp canola oil
4-6 Tbsp water

Filling: Ricotta

 In mixing bowl, combine soy flour and salt. Make a well in the center. Add egg and canola oil. With a fork, slowly whisk egg and oil into the surrounding flour/salt mixture until dough is coarse and crumbly. Add 1 Tbsp at a time of water at a time, incorporating with flour. Work dough with the heel of the hand for 5 minutes. Cover with inverted bowl and let rest.

Divide dough into 3 parts and roll on lightly floured board into 10" X 20" sheets. Using knife/pastry wheel, lightly mark dough parallel to the 10" side, at 4" interwals. Mark lengthwise at 2" intervals, to make 4" X 2" strips.

Moving along the bottom of the 10" side, place 1 tsp filling about 2/3 way up the strip. Fold bottom half up to cover filling. Seal edges with fork. Place on lightly floured board to rest.

Bring lightly salted water to a rolling boil in a 4-6 quart pan on the stove. Add pasta. Cook for 6 minutes. Drain and serve. Makes about 60 ravioli.

Nutritional Information for 1/6 recipe: Calories: 150 ,Carbohydrates: 14g, Fiber: 8g, Net Carbohydrates 6g, Protein: 18g, Fat: 0 g