As I was digging deep in the bowels of my kitchen cabinets, I found a Tupperware Ravioli Maker that I bought two years ago and never had a chance to use. I am following a low-carb lifestyle, and couldn’t, for the life of me, think of any way to make use of this gadget, since raviolis are made with pasta, which includes gluten. Even alternative and low-carb ravioli recipes that I found online contained ingredients I choose not to eat. Sounds like a personal problem, you may say. Yet, being a frugal chick, I could not bear to take this nifty gadget to the Thrift Store. Heck, I paid a pretty penny for this cute easter-egg yellow ravioli maker – how could I even consider getting rid of something like that? But, I persevered and my search paid off.
Be sure to share this recipe with your friends – yes, it’s that good!
Hope for My Ravioli Maker
My good friend Google landed me on the Low-Carb Friends forum, where I found this post by Linda Sue (Message #12) for Almond Thins, which mentioned a ravioli cutter. My mouth began to water and I dug out my almond flour from the fridge to give this recipe a shot. Here is what she wrote:
3 ounces almond flour (1 cup)
2 teaspoons granular Splenda
1 egg white
1/4 teaspoon salt *
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Mix all ingredients well in a small bowl. Everything should be moist and the dough should hold together somewhat. Put the dough on a well-greased sheet of heavy-duty aluminum foil, about 15×18″. It’s helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the foil. Cover the dough with a piece of wax paper that’s been sprayed with non-stick spray. Roll out the dough to about 1/8″ thick or slightly thinner. Try to get the dough to an even thickness. You can also carefully peel up the wax paper and reshape the dough to get it as close to rectangular as possible. Replace the wax paper and continue rolling until nice and even. Peel off the wax paper and use a pizza or ravioli cutter to score the dough into approximately 1-inch squares. I cut 8 strips one direction and 6 strips the other way after running the cutter down all four sides to even out the rectangle.
Lift the foil and set it on the oven rack and bake them at 325 F for 10-15 minutes, or until golden brown. Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden. I used a thin metal spatula to very gently pry the crackers from the foil. Break them apart on the score lines and let cool.
Makes about 48 crackers
Per batch: 515 Calories; 43g Fat; 22g Protein; 19g Carbohydrate; 10g Dietary Fiber; 9g Net Carbs
Per 8 crackers: 86 Calories; 7g Fat; 4g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs
* I used 1/2 teaspoon salt originally and thought they were a little too salty, but my husband didn’t think so.
These little snacks are very much like real crackers. You’d never know they were made of ground almonds. They are sturdy enough for dipping too. I may try to come up with a sweet cinnamon version sometime.
How I Made Them
I closely followed Linda Sue’s recipe, except I used 2 packets of Truvia instead of the Splenda.
Once I mixed the dough, I sandwiched it between to sheets of parchment paper and flattened it with a rolling-pin. Don’t flatten it too much or you don’t get the nice raised area on the crisps (see right thin batch on cookie sheet picture below).
I peeled off the top parchment paper and flipped the bottom layer with flattened dough onto the ravioli maker (the honey-comb side).
I then used the rolling-pin to press the dough into the shapes until the “honey-combs” showed through.
I took another sheet of parchment paper to cover cookie-sheet (nothing sticks to it).
I flipped the ravioli maker over the cookie-sheet and used the orange tool to push out the individual dough crisps, and repeated the steps until I used up the rest of the dough.
In the oven they went and I waited patiently for what I was about to taste.
Once the crisps cooled, I transferred them into a small bowl. I was really impressed. They looked like they came out of a box and felt like normal crackers. I took my first bite and noticed that they were really crunchy and they reminded me very much of their famous commercial counterparts of Wheat Thins flavor-wise. The only difference I tasted was that they were much more filling than the wheat variety – I only could eat a few before feeling satisfied. They did taste a little sweeter than I like, so next time I will just use one pack of Truvia and see what happens. Overall, these crisps will be awesome to tote around in my purse for a quick snack, when going to the movies, or while traveling. This recipe is definitely a keeper for my Hall of Fame Low-Carb Recipes binder. Also, the sky’s the limit for adding spices to change up the flavor. I’ll update this post as I try different variations.
The Tupperware Ravioli Maker Definitely Earned Its Right to Stay in My Kitchen
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