Uploaded February 2019 | Updated September 2026, 3 days ago
I wish I could enjoy ravioli again. They’re high in carbs and not good for my waistline. I may have I found a low-carb way of making them. But I’d like you to join me for a little ice fishing first. Click SHOW MORE for info on the equipment, fish, lake, and recipes.
- - - - - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - - - - - - -
THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.
THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).
THE REEL: A Frabill model P-10 Sub Zero Ultra Light has been discontinued.
THE LINE: Trilene Micro Ice 4 LB test monofilament in solar green color.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at it’s deepest. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Roaring 20s” purchased from Jewelbeat.com. This company now seems to be defunct.
- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -
EASY MARINARA SAUCE
INGREDIENTS:
2 TBS of olive oil
4 or 5 cloves of garlic (peeled)
1 29 oz. can of tomato sauce (I use Hunts because of fewer carbs)
4 oz. of red wine
2 TBS of basil pesto from a jar
½ medium onion, chopped (8 oz.)
½ teaspoon of oregano
½ teaspoon of red pepper flakes
½ teaspoon of Italian seasoning
DIRECTIONS:
Add the olive oil to a medium sauce pan.
On medium heat, toast the garlic cloves until they are light brown. Don’t burn them.
Discard the cloves, or reserve them for another use.
Add the large can of tomato sauce to the sauce pan with flavored olive oil.
Pour wine into the empty sauce can, swirl around, then pour into the sauce.
Add the basil pesto, chopped onion, oregano, pepper flakes, and Italian seasoning.
RAVIOLI DOUGH
recipe from here: glutenfreeclub.com/spinach-pine-nut-ravioli-low-carb and from here: geniuskitchen.com/recipe/ravioli-dough-and-choice-of-4-fillings-59359
INGREDIENTS (Increased by 50% from the original):
1½ Tbsp butter
1½ Tbsp olive oil
1½ clove garlic, minced
¾ tsp thyme
Grated Romano or Parmesan, to garnish
DOUGH (50% more than the original, which should make at least 24- 2.5” ravioli):
1½ cup (144g) almond flour
5¼ Tbsp (36g) coconut flour
3 tsp xanthan gum
½ tsp salt
3 tsp apple cider vinegar
1½ egg, lightly beaten
3-6 tsp water, if needed
SAUSAGE FILLING (a bit more than the original):
1 LB loose sweet Italian sausage link (or casings removed from links)
2 eggs, slightly beaten
3 tablespoons freshly grated Romano cheese
INSTRUCTIONS:
1. For the dough, combine all dry ingredients into a food processor and pulse to combine. With machine running add vinegar, then egg. If needed, add a teaspoon of water at a time until dough is soft (can be pressed together between fingers). Shape dough into ball, wrap in plastic and chill for 30 minutes.
2. For the filling, brown sausage in frying pan, drain fat and allow sausage to cool.
When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
3. To assemble the ravioli, since you want the dough almost transparent, only roll out one ravioli at a time - it's much easier to work with small pieces (and scraps can be re-rolled over and over). Between 2 pieces of parchment (or I used a silicone mat underneath), roll/push dough out very thin (as thin as you can without ripping it). Place about a teaspoon of filling on dough, then cover with another piece of dough or fold over the excess of what you've already rolled out (when you are ready to lift the dough over to cover filling, use the parchment/mat to help you lift the dough over and gently roll edge up with fingers, being careful not to tear dough).
4. Because the dough is sticky, there is no need to wet the edges to seal. Just cover with another piece of thin dough and press out with cutter.
5. Place prepared ravioli on a rack and freeze for 15 minutes. This ensures the dough doesn't cook faster than the filling, and keeps them from getting too brown and crispy.
6. To cook, in a large skillet heat butter, oil and garlic. Add the thyme and some ravioli (in a single layer, fry in batches) then fry until lightly golden, about 2 minutes per side.
7. Top with your favorite sauce and serve.
I wish I could enjoy ravioli again. They’re high in carbs and not good for my waistline. I may have I found a low-carb way of making them. But I’d like you to join me for a little ice fishing first. Click SHOW MORE for info on the equipment, fish, lake, and recipes.
- - - - - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - - - - - - -
THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.
THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).
THE REEL: A Frabill model P-10 Sub Zero Ultra Light has been discontinued.
THE LINE: Trilene Micro Ice 4 LB test monofilament in solar green color.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at it’s deepest. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Roaring 20s” purchased from Jewelbeat.com. This company now seems to be defunct.
- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -
EASY MARINARA SAUCE
INGREDIENTS:
2 TBS of olive oil
4 or 5 cloves of garlic (peeled)
1 29 oz. can of tomato sauce (I use Hunts because of fewer carbs)
4 oz. of red wine
2 TBS of basil pesto from a jar
½ medium onion, chopped (8 oz.)
½ teaspoon of oregano
½ teaspoon of red pepper flakes
½ teaspoon of Italian seasoning
DIRECTIONS:
Add the olive oil to a medium sauce pan.
On medium heat, toast the garlic cloves until they are light brown. Don’t burn them.
Discard the cloves, or reserve them for another use.
Add the large can of tomato sauce to the sauce pan with flavored olive oil.
Pour wine into the empty sauce can, swirl around, then pour into the sauce.
Add the basil pesto, chopped onion, oregano, pepper flakes, and Italian seasoning.
RAVIOLI DOUGH
recipe from here: glutenfreeclub.com/spinach-pine-nut-ravioli-low-carb and from here: geniuskitchen.com/recipe/ravioli-dough-and-choice-of-4-fillings-59359
INGREDIENTS (Increased by 50% from the original):
1½ Tbsp butter
1½ Tbsp olive oil
1½ clove garlic, minced
¾ tsp thyme
Grated Romano or Parmesan, to garnish
DOUGH (50% more than the original, which should make at least 24- 2.5” ravioli):
1½ cup (144g) almond flour
5¼ Tbsp (36g) coconut flour
3 tsp xanthan gum
½ tsp salt
3 tsp apple cider vinegar
1½ egg, lightly beaten
3-6 tsp water, if needed
SAUSAGE FILLING (a bit more than the original):
1 LB loose sweet Italian sausage link (or casings removed from links)
2 eggs, slightly beaten
3 tablespoons freshly grated Romano cheese
INSTRUCTIONS:
1. For the dough, combine all dry ingredients into a food processor and pulse to combine. With machine running add vinegar, then egg. If needed, add a teaspoon of water at a time until dough is soft (can be pressed together between fingers). Shape dough into ball, wrap in plastic and chill for 30 minutes.
2. For the filling, brown sausage in frying pan, drain fat and allow sausage to cool.
When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
3. To assemble the ravioli, since you want the dough almost transparent, only roll out one ravioli at a time - it's much easier to work with small pieces (and scraps can be re-rolled over and over). Between 2 pieces of parchment (or I used a silicone mat underneath), roll/push dough out very thin (as thin as you can without ripping it). Place about a teaspoon of filling on dough, then cover with another piece of dough or fold over the excess of what you've already rolled out (when you are ready to lift the dough over to cover filling, use the parchment/mat to help you lift the dough over and gently roll edge up with fingers, being careful not to tear dough).
4. Because the dough is sticky, there is no need to wet the edges to seal. Just cover with another piece of thin dough and press out with cutter.
5. Place prepared ravioli on a rack and freeze for 15 minutes. This ensures the dough doesn't cook faster than the filling, and keeps them from getting too brown and crispy.
6. To cook, in a large skillet heat butter, oil and garlic. Add the thyme and some ravioli (in a single layer, fry in batches) then fry until lightly golden, about 2 minutes per side.
7. Top with your favorite sauce and serve.
