Here is an exciting and delicious way to use my incredible glucomannan dumpling dough! Man, are these ever good, and for only 1.28 net carbs per bite! Can’t beat that. Picture a platter full of these for Super Bowl next year! And guilt free! Very similar to Totino’s Pizza Rolls in taste but even better! The cooking is a two-step process, but necessary for the dough to fully cook all the way through. These are suitable for all phases of Atkins and Keto diets. Omit the bit of flour, subbing in oat flour (slightly higher carbs), and these are suitable for Primal-Paleo as well! An added note, I reheated the leftovers in the oven for lunch today (350º for 15 minutes) and they were GREAT! I suspect these would freeze nicely, too, as the dumpling dough has proven, after simmering in sauces, to freeze well.
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2 recipes my Peggy’s Original Dumplings dough
2 T. finely grated Parmesan cheese
2 T. total Einkorn flour or oat flour (from certified gluten-free oats if required)
1 tsp. olive oil
6 oz. Italian sausage, cut into 3/8″ slices
½ c. low-carb spaghetti sauce (I use Lucini or Classico Italian)
DIRECTIONS: Preheat oven to 350º. Make the double batch of dumpling dough (adding the Parmesan and 1 T. of the flour to the dry ingredients) per that recipe’s instructions. When the dough has firmed up nicely, divide into eighteen equal balls around 1½” round. Dust the counter with the remaining flour and pat your fingers in it frequently to keep them from getting sticky as you pat/work each ball of dough into a small 2″ round on your fingers. You’re not looking for perfection here. This soft dough is very difficult to roll, so I just do this in my hands. Again, keep touching the flour with your fingers and patting onto the dough surface as you work so your fingers don’t get sticky as you work. Place a slice of sausage on one side of each circle of dough, fold the other side on top and very gently press the edges together to close it up. Repeat for all 18 ravioli. Set on counter or paper towel. When all 18 are made, heat oil on griddle and brown each side lightly. With tongs, gently lift them onto a parchment lined pan and pop into 350º oven for about 5-10 minutes to finish baking and browning. Remove and serve with a cup of your favorite low-carb spaghetti sauce for a light dip. ENJOY!
VARIATION: Use pepperoni slices instead of the sausage. Alternately, you can take the finished raviolis after griddle searing and just pop them into a huge pot of your favorite marinara sauce and eat them more like traditional ravioli is served. You could also, after baking, pour some of my Pink Cream Sauce over them and garnish with parsley. BE CREATIVE with sauces!
NUTRITIONAL INFO: Makes 18 “ravioli”, each contains:
43 calories, 3.06 g fat, 3.15 g carbs, 1.87 g fiber, 1.28 g NET CARBS, 2.57 g protein, 188 mg sodium