Thank you so much for trying out our ravioli recipe! We're thrilled you loved it and you made them look so delicious 😋 YUM!! Much appreciated and hope you try out more recipes from our site in the future! 🤗
While I’m here… Anyone have home made keto ziti, penne, or rigatoni noodle champion recipe? I’m not into the zucchini or squash sadly… thanks in advance!
What I love about you Wes, is that we can always tell if you like something or not without you saying a word. Your face doesn't lie. I love watching your reviews.
Wes, thank you so much for all your hard work and the laughs & entertainment 😂 I’ll share with you a couple of my experiences and ideas. I no longer buy psyllium husk powder. I buy it whole and grind it myself as I need it. I no longer have that purple/gray inedible look to my finished product. My theory is that, once ground, psyllium oxidizes and that’s why it turns purple, I can’t find any information on why it goes purple. Secondly, I made a fathead dough, rolled it out and used a round dumpling maker to create the ravioli. I steamed them, turning them I’ve halfway through, instead of boiling. I lined the steamer with parchment & sprayed with avocado oil to prevent sticking. They turned out amazing! I even had non-Keto people who loved them.
I’ve made the provolone version so many times with so many variations...I am in love with them! I also turn them into pierogies adding onions, bacon and sour cream on top...my favorite!
Oh you are always honest and your face is very expressive 😃. With the provolone cheese i use one slice, melt in oven then drop a bit of filling on one half, fold the other half of the cheese over top, press the edge a bit with a fork. It’s quite easy, resembles ravoli a lot more. Thank you for your wonderful and entertaining vids ❤️
I did the same (fold over a single provolone slice) to make a smaller ravioli, and it works surprisingly well! Pretty easy to do these and use whatever you want for the filling. Thank you, Hip2Keto and Wesley!!
So psyllium husk can be tricky. To keep it from turning purple you can either regrind it before you use it OR add citric acid to your recipe. It works well for most recipes. I've not tried this one, but I've used that method when making rolls with psyllium husk and that took away the purple hue.
Interesting. I've used psillium husk in cooking for 4-5 years, several different brands and NEVER had it change colour. I wonder what they're doing to it.
If you try another ravioli battle, there’s papa g and gnom gnom, but also I don’t sugar coat with her lupin flour pasta dough. I think that her lupin flour recipes are so forward looking. She’s definitely doing things with keto cooking and baking that others aren’t. Would LOVE to see a battle with those three. Also Wes, I’m nominating you for sainthood!
I Don't Sugar Coat does some AMAZING things with lupin flour! I made her bagels and I was floored! I got some lupin semolina and I'm trying her pasta recipe next... As soon as my ravioli mold comes in!(see what you did Wes? 🥰🤣)
I wonder if you can use a little less filling on the provolone and instead of covering them, fold them in half so they are smaller and you can get six in a bowl!
This video cracked me up when you made the “grey pillows”. Thank you so much for trying these recipes out so we don’t have to. But can make the best of the rest. The ingredients can get really pricey so you save us a ton of money.
Oh Wesley... you are so kind hearted❣You are so fair & honest, I think any bright person could tell which recipe won even if it was a close tie. You prove that no one needs to be rude & crude judge☺️ Kindness wins every time❣❣❣ Now I gotta run and get some Provolone... Ya'll 😋
If people don't believe you, they can always go watch you bread battle video. I've probably watched it 100 times because It makes me laugh so hard...LOL. Besides, you don't pick things to end up hating them. If you like all of the recipes in a battle, it's because you picked good one, which means more options for the rest of us, DUH. I swear, people will find something to complain about. Don't worry about them, you know the rest of us ADORE you, and we know you're honest and here to help us :) Thank you for everything you do, especially sacrificing your taste buds on the bad ones ;) LMAO
@@Kristin_Marie Thank you :) I just can't understand why people have to be ugly. Don't like it? Go find something you do like. Although, I can't imagine anyone not liking Wes. He's so adorable :)
Wesley, don’t give negative comments any mind. You are amazing and honest. I search your videos every time I want to make something new. You are always right spot on! I have saved so much money by following your recommendations for successful vs. non successful recipes. Thank you for all that you do!
I'm wondering if you could simply fold the provolone slices on themselves, so that they're a smaller half moon shape. It would also cut back on the time needed to put 2 whole slices together. Just a thought...
Black Tie Kitchen has a pretty awesome low carb pasta recipe using vital wheat gluten and lupin flower. It rolls out and has a texture VERY similar to whole wheat pasta, and makes a great lasagna (and therefore I'd assume it would make a pretty great ravioli).
Those gray blobs look so unappetizing! Black Tie Kitchen has a pretty good pasta recipe (and a very entertaining video.) It inspired me to buy a pasta attachment for my Kitchen Aid stand mixer. (Tedious but so rewarding!)
Hmm... I have a pasta press, ordered before I became almond flour phobic...might check that out as I'd been doing so well but am now backsliding bc almond flour anything is about to gag me.🤣
I just want to say that when you said I'm already getting aggravated looking at these it made me laugh out loud! I am thoroughly enjoying your videos just so glad you're here you're so refreshing!
**I had some microphone and audio issues that frustrated me to no end! It only lasts a few minutes, and I did everything I could to make it palatable, so please be patient. The microphone AND my sound engineer (me) have been thoroughly reprimanded! 😜** For $90 off across your first 4 Green Chef boxes, go to GreenChef.us/90highfalutin and enter code 90highfalutin ! I want to thank Green Chef for partnering with me and sponsoring this video! Keto RAVIOLI Battle - The BEST Low Carb Ravioli Recipe! Join us for an epic Low Carb RAVIOLI Battle! We test two very different recipes for keto ravioli to find out who has the most delicious (and hopefully authentic) ravioli recipe on the internet. Which of these gluten free ravioli options came out on top? Let's find out! --------------- RECIPES WE TESTED Keto Ravioli Recipe by The Hungry Elephant www.thehungryelephant.ca/2019/05/23/keto-ravioli-recipe/ Easiest Keto Ravioli You’ll Ever Make by Hip2Keto hip2keto.com/recipes/keto-ravioli/ Facebook Post and Video: fb.watch/4VwSdxFg1g/ **Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Green Chef or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.** #ravioli #lowcarbravioli #ketoravioli -------------- PRODUCTS USED IN THIS VIDEO ProTeak Cutting Board: amzn.to/2Qb2dLX My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) --------------- SIFT Y'ALL MERCHANDISE! Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb -------------- MY SOCIAL MEDIA LINKS Website: www.highfalutinlowcarb.com Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com Music by Epidemic Sound -------------- THE HIGHFALUTIN' KITCHEN STUDIO GEAR Front Camera (Canon 70D): amzn.to/3dQed0a Front Camera Lens (Canon 24mm Prime): amzn.to/3qYXLhR Overhead Camera (Canon G7Xiii): amzn.to/2NHLWy3 Switti RGB LED Lights: amzn.to/3dV71zX Neewer LED Ring Light: amzn.to/3kxZwQz Comica Wireless Lavalier Mics: amzn.to/3ku9uCG Neewer Heavy Duty C-Stand: amzn.to/3uxBlGx
Wes, you are always so positive. I love the way you are so kind even when you think the recipe stinks! I trust you completely!! You have never steered me wrong. So glad you are making more videos!!
You got me laughing so hard! I love the honesty in your shows! I have been watching for a couple of years now and each time I come back I know before I watch that I’m going to smile and come away feeling uplifted. Thank you for all of your hard work!
Just watched this today and went to make my Asian dumplings for dinner and thought.... wonder if there is a potsticker/dumpling recipe, googled it and up come this very same idea for them. If they taste anything like the real thing.... that’s what I’m doing the next time. I can eat like a Queen on Keto! Thanks for sharing your videos with us. ❤️
Regarding color for the first recipe, it might be about the Psyllium Husks brand. Some brands will make doughs turn a gray purpleish color while others will not have any impact on color. Not sure why though
It doesn't happen to me with whole husk, which is what the recipe called for (and shows in her video), but she linked to the powder on Amazon, which does make things purple
Wes, I totally appreciate your honesty, whether you like it or not-and we can surely tell when you do not....lol. You are very entertaining, which is why I keep coming back to watch you. I have watched more than a few of your battles more than once. Thank you for what you do, and keep smiling!! Love ya.
Hi Wes! I've been a fan of your channel for quite awhile but haven't commented until now. Like others, I giggled at your facial expression when you tried the ravioli that you didn't like and knowing darn well you are on camera yet being honest with your audience. The moment reminded me of a parent introducing a vegetable to their child at toddler age and eating it to please mommy or daddy in spite of hating it LOL. Simply priceless. Never stop being you! Fan from Canada! :-)
I remember the first time I had Chef BoyArDee and the first time I had Spaghettios. My mother adamantly refused to buy either. I’d have envied you so much!!!
@@Lucinda_Jackson Your mother was raised properly but yeah, I think most American kids go through that canned pasta phase. Man, I was feeling nostalgic recently and bought a can of Spaghetti-Os, and full disclosure, I used to always add ketchup and mix in before heating Back in the Day. But whatever that substance in that can was, it was DISGUSTING. 🤮Nothing like I remembered, I mean, of course it's not gonna be Lidia's Kitchen but DAMN. DISGUSTING. 🤣
@@lipshamorrissey4636 I actually bought a couple of cans of spaghettios a few years ago for hurricane season - they have ring-pull tops and can be eaten cold (at least theoretically) and I figured if I went off keto for a day or two during a hurricane, so be it. We did have a bad year that year, with no power for days, so I opened it. If you thought it was disgusting warmed up, it’s indescribably horrible when eaten cold. I decided to take the time to actually make the keto-appropriate tuna salad I had also bought supplies for and figured it was God and/or my mother saying I should stick to keto and listen to Mom when she says it’s pure dreck! 🤣
Did I miss the nutrition facts on this recipe? Great content as usual! Even if you say the recipes were all great, I like that you choose recipes that are made using different methods so we can see what may work for us. This was a great example of that, one using dough and the other cheese.
I have made the provolone version before, so I was excited to see the other recipe. Bit too much work, unappetizing to look at, and 👀 yours eyes told me all I needed to know about the taste. Thanks bunches, Wes. Now I’m off to watch the empeñadas battle! ❤
I think a tortilla press would simplify this process greatly. I know you follow recipes as they are written, but for daily non video recipes it may help in many applications. I use it a ton when recipes call for rolling out dough...... I love watching your channel. Keep up the great work!
You crack me up! Your face made me laugh out loud! I don't think there is a keto pasta equivalent to the real thing. But I would love to be proven wrong.
The Hungry Elephant recipe called for psyllium husk and Wes used psyllium husk powder. Steve on Serious Keto makes some 90-second microwave tortillas that use psyllium husk. He was "asked" (by means of a preemptive FAQ list of anticipated questions he wrote himself) if it could be substituted with psyllium husk powder. To paraphrase his response: "Well, yeah, if you don't mind them being super chewy and rubbery and possibly turning purple." I don't know if that could have been the problem or not, just something I noticed. Maybe it deserves one more try.
I have made the Hungry E recipe before and I baked the raviolis in the tomato sauce with cheese over top. So it was somewhat like a casserole. But I thought that it turned out pretty good.
Thank you Wes, I will try the provolone recipe. The other recipe - well I doubt if it was user error. It is surprising how many keto recipes online look absolutely nothing like the results you get in your own kitchen using the exact same ingredients. Not sure where they get the pics from. Keep up the great work, we love it!
I'm pretty new to low carb and trying to get myself more into it, so I really appreciate you & your channel for demonstrating what works (or sometimes, what doesn't... psyllium husk can be a real pain I'm learning). Just wanted to say, keep up the good work. :)
I make these with provolone but I only use one and fold it over like a turnover. Just barely melt them in the oven for about a minute or minute and a half. Love them.
I love this recipe but find that making them into half moon shapes is much easier for me. I also prefer the smaller size and love how they look on the plate. Thank you, Wes, for your awesome videos! ❤️
Thanks so much for doing this so we didn’t have to! Gray ravioli is not my jam. I saw keto twins make the provolone ravioli, and they folded each individual provolone circle into a half moon. Then they served in browned butter! Woohoo! 😀💥😀
I have always trusted your take on the recipes you test. I appreciate your honesty. Some recipes just suck. Honestly, once I saw you laying out the cheese slices and figured where it was going, I put provolone on my shopping list. The only thing about keto that is not sustainable is difficult, frustrating recipes. Give me easy and I'll stick with it.
I wonder how the first recipe would be if you baked them instead of boiling them. Not a traditional ravioli if it’s baked but soggy dough doesn’t sound good at all. And, oh that gray... not an appealing color for food. Lol. I’ve been thinking about doing a fathead dough ravioli (baked). Thank you for testing recipes for us Wes!
African keto diet channel, has a dough for noodles that can stand up to boiling, frying, too. The dough is made with egg yolks and could easily be made into ravioli. Very few ingredients and delicious.
😂😂😂 Those gray ones apparently tasted like they looked. Made me laugh. Sadly, I’ve seen that same look you gave, Wes, on hubby’s face. Not often, but I have failed on a few memorable occasions. 😂😂😂
Another epic battle! Will you be doing a Round #2 battle of the Ravioli? When you taste test something for the first time, I always go straight to your eyes for some type of recognition! You look incredibly delighted almost like a child on Christmas morning when you love something! And of course if you find something that's okay and passable, you tilt your head back and forth like a bobble doll! I love your reviews!
It says there's almost 40 reviews 4 1/2 star reviews on that Hungry Elephant recipe, but you can't find the reviews anywhere. You are brave for even tasting that recipe. Whew boy.
Yay! So glad you're trying out a Hungry Elephant recipe. Her recipes helped me keep my low carb lifestyle when I was craving to cave in. It's too bad you didn't like the recipe though. Win some - lose some.
You have to try doing the provolone ravioli on a Foremen grill. Found it after watching your video, which by the way, I really enjoyed and appreciate your honesty. By “You Butter Believe It” posted Keto Ravioli made on a Foreman Grill. OMG!What a great way to do provolone ravioli! The only change I made was only using one slice per ravioli. 1 slice between the 2 parchment papers on the GF grill for maybe 30 seconds to softened the slice of provolone. Removed and added a small scoop of the filling (slightly changed from their recipe) and folded the provolone over (in half) the filling. Put it back on the GF grill, between parchment paper for 2 minutes and removed. Added some sauce, a couple of meatballs and parmesan cheese. So good ❤❤❤
I like a "ravioli" made with havarti cheese. I'll have to try it with provolone! Thanks Wesley you are always a pleasure to watch. Your face said it all when you tried the first one!
Appreciate all your work on these videos. I've said it before and I'll say it again. You crack me up. It's been a rough week and you had me rolling. So thank you for the laughs. Your mannerisms and sayings are great. Keep it up! Oh and I've been doing low carb for almost 21 days now and down 17 lbs. While I'm not a picky eater my wife is. I'm struggling finding a Ranch dressing she likes. Any suggestions? Or maybe a battle video?
I just made Collin's (from Hip2Save) keto ravioli dish on Sunday and it was absolutely delicious! My mother and daughter had some also and they both loved it! I'm going now to buy the ingredients to make more of them and possibly some to freeze for eating later in the week and sharing with family. I used whatever Italian sausage was on sale and I also added Italian seasoning to the sausage. The marinara sauce I used was a low-carb one from Aldi. Going to go try out Green Chef because I've tried meal kits like that before and they were always amazing! Can't wait to try their Keto ones!
I find it easier to microwave each Provolone slice as I need it. That way I don't burn myself making my first raviolis, and I don't have to keep reheating the cheese for the later ones. I also find it easier to fold the cheese + filling into a ravioli shape when I've nuked the cheese instead of baking it. 1 slice of cheese equals 1 ravioli. Plus the Provolone raviolis don't reheat well. Nuking the cheese allows me to make exactly the number I need for a meal.
Fan of yours, but not a pasta fan! Off this content, would like to thank you once again for recommending the Nespresso coffee maker. I so love mine and such a treat in the morning. The variety of flavors is still an ongoing experiment for me! So thanks again Wes. You are amazing and always love your videos........
@@lipshamorrissey4636 I certainly understand but there is another alternative. Natural Heaven has a variety of noodles made from hearts of palms. I like the angel hair because I'm more about the sauce. You can get them from Amazon but recommend you soak them in milk for 15 min then rinse in water before adding to your sauce. Even made lasagna with them for my family which they loved. Hope that helps and be well!
Wes, I think using a cauliflower Crepini (Publix and Costco) could be used as well. Going to try them in lasagna. BTW, try Highkey snickerdoodle keto cookies or can you possibly try and recreate them? They are delicious. Purchase at Target, online Costco or Netrition.
My 14 yo granddaughter (not on keto but likes great food) said to me yesterday to check the guys channel who compares recipes (she meant you) to get some new ideas for meals/treats for the holidays. You are a great resource for me! I appreciate the work you put in. So thank you!! I tried this provolone ravioli with pumpkin filling ( keto twins). It was fantastic and will soon try it with meat as well as check out the hip2keto channel you referenced). Super easy!
I wonder if flipping the paper over- oh, nevermind =) Just saw someone else down there saying the same. Hey, did you hear anything back re; the first version & any possible snafus? *Love you back Wes! My fellow over-filler of anything that can be filled =) (I do that ALWAYS!)
You don't even have to say what you think. Your face tells it all. I love your videos!
His face was sooo cute!
I completely agree!! 🤣 his face just could not lie! LoL
I love it when we come across a recipe that’s such a winner that we get one of those Wesley reactions. 😄
Wes should never play poker!
🤣🤣🤣🤣🤣
Thank you so much for trying out our ravioli recipe! We're thrilled you loved it and you made them look so delicious 😋 YUM!! Much appreciated and hope you try out more recipes from our site in the future! 🤗
Thanks for the awesome recipe and for being a good sport about being featured in a battle. It was truly delicious! ❤️🙂
I made this today Aug 11. My mind is blown!! I loved it!
@@TeachLongbeard I’m praying for the mind blown! If this can cure my ravioli cravings i may cry tears of joy for weeks! 😢😊
While I’m here… Anyone have home made keto ziti, penne, or rigatoni noodle champion recipe? I’m not into the zucchini or squash sadly… thanks in advance!
I nearly fell off the couch when you showed those grey lumps 😂
I did, too! And I wasn’t even ON the couch! 🤡
Same! Laughed long and hard. Wes is a treasure!
I’ve made the cheese ravioli several times, but I put the filling on half of the cheese round and just fold it over. That works really nice too!
What I love about you Wes, is that we can always tell if you like something or not without you saying a word. Your face doesn't lie. I love watching your reviews.
I just love watching this guy. Im not even on keto nor do I wanna be
Wes, thank you so much for all your hard work and the laughs & entertainment 😂
I’ll share with you a couple of my experiences and ideas. I no longer buy psyllium husk powder. I buy it whole and grind it myself as I need it. I no longer have that purple/gray inedible look to my finished product. My theory is that, once ground, psyllium oxidizes and that’s why it turns purple, I can’t find any information on why it goes purple.
Secondly, I made a fathead dough, rolled it out and used a round dumpling maker to create the ravioli. I steamed them, turning them I’ve halfway through, instead of boiling. I lined the steamer with parchment & sprayed with avocado oil to prevent sticking. They turned out amazing! I even had non-Keto people who loved them.
These are wonderful tips! Thank you for the ideas! ❤️🙂
Again, I can see how steaming, instead of boiling, could make a world of difference.
I’ve made the provolone version so many times with so many variations...I am in love with them! I also turn them into pierogies adding onions, bacon and sour cream on top...my favorite!
What are pierogies? Sorry from the UK, sounds frikkin delish tho, wud u mind giving me the recipe pls?
Oh you are always honest and your face is very expressive 😃. With the provolone cheese i use one slice, melt in oven then drop a bit of filling on one half, fold the other half of the cheese over top, press the edge a bit with a fork. It’s quite easy, resembles ravoli a lot more. Thank you for your wonderful and entertaining vids ❤️
Great tip! Thanks for watching and commenting!!
I was thinking that would work!
I was going to say that too ...Like a ravioli empanada
I did the same (fold over a single provolone slice) to make a smaller ravioli, and it works surprisingly well! Pretty easy to do these and use whatever you want for the filling. Thank you, Hip2Keto and Wesley!!
People who comment of not trusting your taste tests need to catch up on your videos ! Love you with all my heart. Great video ! ♡♡😘
Your face when you bit into the hungry elephant recipe. So funny.
🤣🤣🤣I laughed and cheered him on! Courage my friend! And he did it
He's a treasure.
So psyllium husk can be tricky. To keep it from turning purple you can either regrind it before you use it OR add citric acid to your recipe. It works well for most recipes. I've not tried this one, but I've used that method when making rolls with psyllium husk and that took away the purple hue.
Interesting. I've used psillium husk in cooking for 4-5 years, several different brands and NEVER had it change colour. I wonder what they're doing to it.
OOOOH! I see a science experiment coming up. It didn't occur to me that it might be pH sensitive.
“Sticky, oily, sandy...” man, I was cracking up at this one. 😂
If you try another ravioli battle, there’s papa g and gnom gnom, but also I don’t sugar coat with her lupin flour pasta dough. I think that her lupin flour recipes are so forward looking. She’s definitely doing things with keto cooking and baking that others aren’t. Would LOVE to see a battle with those three. Also Wes, I’m nominating you for sainthood!
I Don't Sugar Coat does some AMAZING things with lupin flour! I made her bagels and I was floored! I got some lupin semolina and I'm trying her pasta recipe next... As soon as my ravioli mold comes in!(see what you did Wes? 🥰🤣)
@@marcellecostanza1777my pasta press arrives tomorrow! Got the lupin semolina ready to go!
@@lizm7206 Mine too! I'm really hoping it rains this weekend so I won't feel so bad about being inside cooking all weekend! 😋
@@marcellecostanza1777 feed back ? How did it turn out ?
I wonder if you can use a little less filling on the provolone and instead of covering them, fold them in half so they are smaller and you can get six in a bowl!
Yes! Someone just commented that and said it works great AND makes it look more like a traditional ravioli. 🙂👍🏻
Yes! And press down the edges with a fork.
This video cracked me up when you made the “grey pillows”. Thank you so much for trying these recipes out so we don’t have to. But can make the best of the rest. The ingredients can get really pricey so you save us a ton of money.
Oh Wesley... you are so kind hearted❣You are so fair & honest, I think any bright person could tell which recipe won even if it was a close tie. You prove that no one needs to be rude & crude judge☺️
Kindness wins every time❣❣❣
Now I gotta run and get some Provolone... Ya'll 😋
Thank you for the “sift, y’all”, Wes...I love that so much! I say it to myself when I cook because of you! 💜
If people don't believe you, they can always go watch you bread battle video. I've probably watched it 100 times because It makes me laugh so hard...LOL. Besides, you don't pick things to end up hating them. If you like all of the recipes in a battle, it's because you picked good one, which means more options for the rest of us, DUH. I swear, people will find something to complain about. Don't worry about them, you know the rest of us ADORE you, and we know you're honest and here to help us :) Thank you for everything you do, especially sacrificing your taste buds on the bad ones ;) LMAO
Amen!
Amber, that was so well said! Here Here!!
@@Kristin_Marie Thank you :) I just can't understand why people have to be ugly. Don't like it? Go find something you do like. Although, I can't imagine anyone not liking Wes. He's so adorable :)
Wesley, don’t give negative comments any mind. You are amazing and honest. I search your videos every time I want to make something new. You are always right spot on! I have saved so much money by following your recommendations for successful vs. non successful recipes. Thank you for all that you do!
And it's always fun to watch. He's a treasure.
"Two to put in my mouth area"...I laughed so hard my tummy hurts...
Haha we can read you like a book! The gray purple ravioli is not good clearly 😂😂 looks like I’ll be trying the easy hack ravioli!
You are one of the most honest people on TH-cam. Your face tells all! Love ya! ❤
Wes, have "they" not seen your "smells like a poot" video? I'm pretty sure you tell it like it is!!!
I'm wondering if you could simply fold the provolone slices on themselves, so that they're a smaller half moon shape. It would also cut back on the time needed to put 2 whole slices together. Just a thought...
So? I'm still eating twelve. 😉
Great Idea !
You have the most expressive face, I absolutely can tell which recipes you prefer. Thank you for all your hard work!!
Black Tie Kitchen has a pretty awesome low carb pasta recipe using vital wheat gluten and lupin flower. It rolls out and has a texture VERY similar to whole wheat pasta, and makes a great lasagna (and therefore I'd assume it would make a pretty great ravioli).
I'm on my third time with Black Tie Kitchen pasta and my whole non-keto family love it!
I have made lasagna with Black Tie Pasta also, was AWESOME!
OK, have to check that out, thx!
I’ll check it out. Thank you 🙏
Those gray blobs look so unappetizing! Black Tie Kitchen has a pretty good pasta recipe (and a very entertaining video.) It inspired me to buy a pasta attachment for my Kitchen Aid stand mixer. (Tedious but so rewarding!)
Hmm... I have a pasta press, ordered before I became almond flour phobic...might check that out as I'd been doing so well but am now backsliding bc almond flour anything is about to gag me.🤣
To stop psyllium husk from turning purple, run it through a grinder first. It has been reported that regrinding it stops the purple.
I just want to say that when you said I'm already getting aggravated looking at these it made me laugh out loud! I am thoroughly enjoying your videos just so glad you're here you're so refreshing!
You can't go wrong with cheese!! Those Hip2Keto ones look great!!
**I had some microphone and audio issues that frustrated me to no end! It only lasts a few minutes, and I did everything I could to make it palatable, so please be patient. The microphone AND my sound engineer (me) have been thoroughly reprimanded! 😜**
For $90 off across your first 4 Green Chef boxes, go to GreenChef.us/90highfalutin and enter code 90highfalutin !
I want to thank Green Chef for partnering with me and sponsoring this video!
Keto RAVIOLI Battle - The BEST Low Carb Ravioli Recipe!
Join us for an epic Low Carb RAVIOLI Battle! We test two very different recipes for keto ravioli to find out who has the most delicious (and hopefully authentic) ravioli recipe on the internet. Which of these gluten free ravioli options came out on top? Let's find out!
---------------
RECIPES WE TESTED
Keto Ravioli Recipe
by The Hungry Elephant
www.thehungryelephant.ca/2019/05/23/keto-ravioli-recipe/
Easiest Keto Ravioli You’ll Ever Make
by Hip2Keto
hip2keto.com/recipes/keto-ravioli/
Facebook Post and Video: fb.watch/4VwSdxFg1g/
**Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Green Chef or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.**
#ravioli #lowcarbravioli #ketoravioli
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Wes, you are always so positive. I love the way you are so kind even when you think the recipe stinks! I trust you completely!! You have never steered me wrong. So glad you are making more videos!!
You got me laughing so hard! I love the honesty in your shows! I have been watching for a couple of years now and each time I come back I know before I watch that I’m going to smile and come away feeling uplifted. Thank you for all of your hard work!
Just watched this today and went to make my Asian dumplings for dinner and thought.... wonder if there is a potsticker/dumpling recipe, googled it and up come this very same idea for them. If they taste anything like the real thing.... that’s what I’m doing the next time. I can eat like a Queen on Keto! Thanks for sharing your videos with us. ❤️
"You are my Sunshine, my Keto Sunshine..."
"... you make me happy when pasta's grey" (sorry... I couldn't resist. 😆)
@@marcellecostanza1777 LOLOLOLOL! Don't you dare be sorry, you took the song right out of the pasta!!
Seriously, always gives me a smile.
Regarding color for the first recipe, it might be about the Psyllium Husks brand. Some brands will make doughs turn a gray purpleish color while others will not have any impact on color. Not sure why though
Yes that’s very true and the almond flour has to be very fine almond flour without the skin otherwise the product will be grainy and doughy.
I agree with the psylliums husk only Now brand doesn’t turn mine a different color
It doesn't happen to me with whole husk, which is what the recipe called for (and shows in her video), but she linked to the powder on Amazon, which does make things purple
Wes, I totally appreciate your honesty, whether you like it or not-and we can surely tell when you do not....lol. You are very entertaining, which is why I keep coming back to watch you. I have watched more than a few of your battles more than once. Thank you for what you do, and keep smiling!! Love ya.
I was gonna say the same thing Jessica Martin lol his face said it all. He is the best!!!
Hi Wes! I've been a fan of your channel for quite awhile but haven't commented until now. Like others, I giggled at your facial expression when you tried the ravioli that you didn't like and knowing darn well you are on camera yet being honest with your audience. The moment reminded me of a parent introducing a vegetable to their child at toddler age and eating it to please mommy or daddy in spite of hating it LOL. Simply priceless. Never stop being you! Fan from Canada! :-)
Congratulations Wes, you have made zombie raviolis! Lol.
What do I know? I grew up with Chef Boyardee😜
😆😆😆
I remember the first time I had Chef BoyArDee and the first time I had Spaghettios. My mother adamantly refused to buy either. I’d have envied you so much!!!
@@Lucinda_Jackson Your mother was raised properly but yeah, I think most American kids go through that canned pasta phase. Man, I was feeling nostalgic recently and bought a can of Spaghetti-Os, and full disclosure, I used to always add ketchup and mix in before heating Back in the Day. But whatever that substance in that can was, it was DISGUSTING. 🤮Nothing like I remembered, I mean, of course it's not gonna be Lidia's Kitchen but DAMN. DISGUSTING. 🤣
@@lipshamorrissey4636
I actually bought a couple of cans of spaghettios a few years ago for hurricane season - they have ring-pull tops and can be eaten cold (at least theoretically) and I figured if I went off keto for a day or two during a hurricane, so be it. We did have a bad year that year, with no power for days, so I opened it. If you thought it was disgusting warmed up, it’s indescribably horrible when eaten cold. I decided to take the time to actually make the keto-appropriate tuna salad I had also bought supplies for and figured it was God and/or my mother saying I should stick to keto and listen to Mom when she says it’s pure dreck! 🤣
The oopsie bread recipe is another one that you shared your dislike....and I laughed till I cried. Love your reviews. Thanks Wesley.
I think oopsies are gross!
Did I miss the nutrition facts on this recipe? Great content as usual! Even if you say the recipes were all great, I like that you choose recipes that are made using different methods so we can see what may work for us. This was a great example of that, one using dough and the other cheese.
I have made the provolone version before, so I was excited to see the other recipe. Bit too much work, unappetizing to look at, and 👀 yours eyes told me all I needed to know about the taste. Thanks bunches, Wes. Now I’m off to watch the empeñadas battle! ❤
I think a tortilla press would simplify this process greatly. I know you follow recipes as they are written, but for daily non video recipes it may help in many applications. I use it a ton when recipes call for rolling out dough...... I love watching your channel. Keep up the great work!
You crack me up! Your face made me laugh out loud! I don't think there is a keto pasta equivalent to the real thing. But I would love to be proven wrong.
first portion on the provolone cheese was to be on BAKE at 350, 2nd half after stuffed on BROIL at 350 according to the recipe
LORD HAVE MERCY WESLEY! I LOVE LOVE LOVE YOU! I have missed Ravioli and crave it often! Can't wait to try the provolone option!!!!!!!!!
Yay! Come back and let me know what you think if you make it!
The Hungry Elephant recipe called for psyllium husk and Wes used psyllium husk powder. Steve on Serious Keto makes some 90-second microwave tortillas that use psyllium husk. He was "asked" (by means of a preemptive FAQ list of anticipated questions he wrote himself) if it could be substituted with psyllium husk powder. To paraphrase his response: "Well, yeah, if you don't mind them being super chewy and rubbery and possibly turning purple." I don't know if that could have been the problem or not, just something I noticed. Maybe it deserves one more try.
I 100% agree with this. I used powder instead of whole. Truly an honest mistake. I’ve updated the description and the social media posts on this.
I have made the Hungry E recipe before and I baked the raviolis in the tomato sauce with cheese over top. So it was somewhat like a casserole. But I thought that it turned out pretty good.
I can imagine how it'd work better baked, I was awfully nervous about it going into boiling water.
Those eyes lit up again! I know a great recipe by your eyes! Ty Wesley!💓🙏💓
Thank you for taking one for the team by tasting that first recipe. Not sure I could have done that.
Thank you Wes, I will try the provolone recipe. The other recipe - well I doubt if it was user error. It is surprising how many keto recipes online look absolutely nothing like the results you get in your own kitchen using the exact same ingredients. Not sure where they get the pics from. Keep up the great work, we love it!
I'm pretty new to low carb and trying to get myself more into it, so I really appreciate you & your channel for demonstrating what works (or sometimes, what doesn't... psyllium husk can be a real pain I'm learning). Just wanted to say, keep up the good work. :)
thanks for all your videos. Please keep it up
Thank you, Julie. Really appreciate the kind comment! ❤️🙂
I make these with provolone but I only use one and fold it over like a turnover. Just barely melt them in the oven for about a minute or minute and a half. Love them.
I love this recipe but find that making them into half moon shapes is much easier for me. I also prefer the smaller size and love how they look on the plate. Thank you, Wes, for your awesome videos! ❤️
I once made ravioli and the effort was not worth it. But I love watching your success.
Welllll, this video might surprise you in terms of “success.” 😜😜
Maybe not success?!? LOL
I can't stop laughing at minute 20.57. Your facial expression says it all.
I think that cheese version is ON, super easy and can't possibly suck, it's cheese and sauce, what's not to love?
@@HighfalutinLowCarb Well, now, it's a recipe TEST, you successfully tested the recipe, right? So, YOU are golden, the first recipe, not so much.
Thanks so much for doing this so we didn’t have to! Gray ravioli is not my jam. I saw keto twins make the provolone ravioli, and they folded each individual provolone circle into a half moon. Then they served in browned butter! Woohoo! 😀💥😀
I have always trusted your take on the recipes you test. I appreciate your honesty. Some recipes just suck. Honestly, once I saw you laying out the cheese slices and figured where it was going, I put provolone on my shopping list. The only thing about keto that is not sustainable is difficult, frustrating recipes. Give me easy and I'll stick with it.
Great comment, Katy. So very true. Thanks for watching and commenting!
Yes ma'am! That would certainly help. And a little less almond flour. 🤪
I wonder how the first recipe would be if you baked them instead of boiling them. Not a traditional ravioli if it’s baked but soggy dough doesn’t sound good at all. And, oh that gray... not an appealing color for food. Lol. I’ve been thinking about doing a fathead dough ravioli (baked). Thank you for testing recipes for us Wes!
Ha!Ha!Ha! It was no surprise what you thought of the ravioli dough ... your expression and big frown said it all!!! 😁😂🙃
Can you do a series on pickled products. Pickled eggs, cauliflower, carrots, etc. Getting a bit tired of keto-fied foods.
African keto diet channel, has a dough for noodles that can stand up to boiling, frying, too. The dough is made with egg yolks and could easily be made into ravioli. Very few ingredients and delicious.
Got my ‘Sift Y’all’ apron recently! So excited to start using it...what a better reason than ravioli??? Yay!
YAYY! Thanks, Java Junky! Send me a pic on Instagram so I can share!
@highfalutinlowcarb
Love your honesty & integrity!!
Maria emmerich makes a ravioli with ham as the noodle! And pork rinds as the crust they are awesome test those!
😂😂😂 Those gray ones apparently tasted like they looked. Made me laugh. Sadly, I’ve seen that same look you gave, Wes, on hubby’s face. Not often, but I have failed on a few memorable occasions. 😂😂😂
My face cannot lie. Lololol.
you cracked me up when you took the gray/purple ravioli out of the water 🤣🤣🤣
I don't think this is worth making🤔 Well maybe the 2nd one
But not the first one😣
P.s
Congratulations👏🏻🎉 over 200,000 thouuuuu🎉Soooo happy 4 u
Also Wes, I will forever be on this journey with you! Love you THAT much❣️❣️❣️
Thanks for the good laugh Wes! I had to LMAO at your face and description of that recipe! Love how kind you are to the recipe maker though! :)
Another epic battle!
Will you be doing a Round #2 battle of the Ravioli?
When you taste test something for the first time, I always go straight to your eyes for some type of recognition! You look incredibly delighted almost like a child on Christmas morning when you love something! And of course if you find something that's okay and passable, you tilt your head back and forth like a bobble doll! I love your reviews!
It says there's almost 40 reviews 4 1/2 star reviews on that Hungry Elephant recipe, but you can't find the reviews anywhere. You are brave for even tasting that recipe. Whew boy.
You are fair and honest the provolone cheese receipt is less labour intense and looks so much better 🇨🇦❤️
The face tells me everything! 😂
I'm so happy I get to see you every week. Keep up this new weekly schedule. 🥰
Yay! So glad you're trying out a Hungry Elephant recipe. Her recipes helped me keep my low carb lifestyle when I was craving to cave in.
It's too bad you didn't like the recipe though. Win some - lose some.
I’ve loved everything I’ve ever made from her. Something went awry for me on this one, though. Likely user error on my part! 😩
@@HighfalutinLowCarb 🥺🥺 thank you Wes! Sorry this one didn't work out!
I agree with you!
Thanks for another excellent battle video, Wes! It’s great that you take the hits for us! Like eating grey blobs...
You have to try doing the provolone ravioli on a Foremen grill. Found it after watching your video, which by the way, I really enjoyed and appreciate your honesty. By “You Butter Believe It” posted Keto Ravioli made on a Foreman Grill. OMG!What a great way to do provolone ravioli! The only change I made was only using one slice per ravioli. 1 slice between the 2 parchment papers on the GF grill for maybe 30 seconds to softened the slice of provolone. Removed and added a small scoop of the filling (slightly changed from their recipe) and folded the provolone over (in half) the filling. Put it back on the GF grill, between parchment paper for 2 minutes and removed.
Added some sauce, a couple of meatballs and parmesan cheese. So good ❤❤❤
I like a "ravioli" made with havarti cheese. I'll have to try it with provolone! Thanks Wesley you are always a pleasure to watch. Your face said it all when you tried the first one!
Oooh, havarti! 🤤
Appreciate all your work on these videos. I've said it before and I'll say it again. You crack me up. It's been a rough week and you had me rolling. So thank you for the laughs. Your mannerisms and sayings are great. Keep it up! Oh and I've been doing low carb for almost 21 days now and down 17 lbs. While I'm not a picky eater my wife is. I'm struggling finding a Ranch dressing she likes. Any suggestions? Or maybe a battle video?
Watching your videos is guaranteed good times. Lov ye!
Thanks, Francoise!
I’ve seen this provolone hack but where they bake, fill half and fold over to make smaller ones then bake for another minute.
Mmmmmmmmm I was just scratching my head “what to make for dinner” and ohhhhhh hell YES! Thank you Wes!!!! Can’t wait for dinner now!
I just about spit my coffee out watching your reaction, that was some funny stuff. Love the stuff you bring to us, keep up the good work.
I just made Collin's (from Hip2Save) keto ravioli dish on Sunday and it was absolutely delicious! My mother and daughter had some also and they both loved it! I'm going now to buy the ingredients to make more of them and possibly some to freeze for eating later in the week and sharing with family. I used whatever Italian sausage was on sale and I also added Italian seasoning to the sausage. The marinara sauce I used was a low-carb one from Aldi.
Going to go try out Green Chef because I've tried meal kits like that before and they were always amazing! Can't wait to try their Keto ones!
Love the faces you make! Thank you so much for the honest review
Been waiting patiently (not) for your next video ! Excited ! People need to check your bread battle. You definitely didn't like all of them ! Lol
I find it easier to microwave each Provolone slice as I need it. That way I don't burn myself making my first raviolis, and I don't have to keep reheating the cheese for the later ones. I also find it easier to fold the cheese + filling into a ravioli shape when I've nuked the cheese instead of baking it. 1 slice of cheese equals 1 ravioli. Plus the Provolone raviolis don't reheat well. Nuking the cheese allows me to make exactly the number I need for a meal.
Fan of yours, but not a pasta fan! Off this content, would like to thank you once again for recommending the Nespresso coffee maker. I so love mine and such a treat in the morning. The variety of flavors is still an ongoing experiment for me! So thanks again Wes. You are amazing and always love your videos........
Wish I could say that. As a certified junkie, pasta is probably responsible for about a good 45% of my health problems. 😂
@@lipshamorrissey4636 I certainly understand but there is another alternative. Natural Heaven has a variety of noodles made from hearts of palms. I like the angel hair because I'm more about the sauce. You can get them from Amazon but recommend you soak them in milk for 15 min then rinse in water before adding to your sauce. Even made lasagna with them for my family which they loved. Hope that helps and be well!
Wes, I think using a cauliflower Crepini (Publix and Costco) could be used as well. Going to try them in lasagna. BTW, try Highkey snickerdoodle keto cookies or can you possibly try and recreate them? They are delicious. Purchase at Target, online Costco or Netrition.
I've been thinking of you all week!!! Yayy!!!
Just so we're clear...WES...not the raviolis...although now I'm hungry 😉
My 14 yo granddaughter (not on keto but likes great food) said to me yesterday to check the guys channel who compares recipes (she meant you) to get some new ideas for meals/treats for the holidays. You are a great resource for me! I appreciate the work you put in. So thank you!!
I tried this provolone ravioli with pumpkin filling ( keto twins). It was fantastic and will soon try it with meat as well as check out the hip2keto channel you referenced). Super easy!
You have such a Delightful personality. Really enjoy your videos and love the way you speak.
I LOVE provolone❣️ This makes me sooo happy. 😊
Now brand whole psyllium husk doesn't turn purple. Mine doesn't lol.
They should be called the ugly duckling ravioli. I was 😂 during the whole clip.
I wonder if flipping the paper over- oh, nevermind =) Just saw someone else down there saying the same.
Hey, did you hear anything back re; the first version & any possible snafus?
*Love you back Wes! My fellow over-filler of anything that can be filled =) (I do that ALWAYS!)
I would try to add spinach juice to the pasta and a bit of salt. The cheese ones look yummy