Low-Carb Kale and Mushroom Stuffed Ravioli "Pasta"

Prep Time: 45 Minutes

Cook Time: 10

Servings: 4 (makes 16 3-inch assembled ravioli)

Ingredients:

For the pasta:

• 1/2 cup hemp hearts, grinded
• 1/2 cup flax seeds, grinded
• 1 cup almond flour
• 1 tbsp psyllium husks
• 1 tbsp xanthan gum
• 1 tbsp olive or avocado oil
• 3 large eggs
• Pinch of salt

For the filling:

• 5 cups kale
• 2 cups portabella mushrooms
• 1 tsp minced garlic
• 1 tbsp olive oil
• 1 tbsp salted butter
• 2 oz Parmesan cheese (freshly grated)
• 2 tbsp heavy whipping cream
• 1 tsp parsley flakes
• 1 tsp onion powder
• 1 tsp oregano
• 1 tsp dried basil
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/2 tsp crushed red pepper
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions:

For the pasta:

1. Combine all pasta ingredients in a food processor 
2. Let sit in fridge for 10 minutes (start making the filling while you wait)
3. Place between two pieces of parchment paper and roll out as thin as possible, I did 1/16 inch
4. Cut into 3 inch rounds or squares (this is for looks, there are easier ways to make it)
5. If the dough gets too sticky and hard to handle, stick in freezer for 10 minutes 

For the filling:

1. Place kale in food processor and pulse until finely chopped, set aside
2. Place mushrooms in food processor and pulse until finely chopped, set aside
3. Heat oil garlic in skillet and add kale
4. Once kale is soft, add butter and mushrooms, cook until mushrooms soften
5. Turn heat to low, stir in the rest of the filling ingredients

To Assemble:

1. Take one pasta round or square and top with 1 tbsp of filling
2. Cover with another pasta and pinch or use fork to seal edges
3. Repeat until all pastas are filled

To cook, I highly recommend frying the ravioli in butter or olive oil for a couple minutes on each side.

Serve with favorite marinara, alfredo, or pesto sauce and enjoy!