Fathead Dough (used in all versions)

1.   To a mixing bowl, first add the grated mozzarella cheese and butter. Stir to combine. Then either microwave in 10 second intervals until the cheese has melted or, alternatively, using a skillet add the oil and drop in the grated cheese. Cook over medium low heat on the stovetop until the cheese has melted. Whisk the egg and pour over hot melted cheese, fold to combine. Sprinkle the almond flour on top and stir to combine. Divide the dough into 3 sections. Place unused dough into a bowl and cover with cling wrap to keep the dough moist

2.   Transfer the dough onto the parchment lined work surface and knead the dough to form a dough that is slightly stretchy. Place a second sheet of parchment on top of the dough and roll to a very thin layer.

3.   Use a 3 inch or 7 cm circular cookie cutter to cut out the fathead dough. Remove scraps and reuse to roll out and cut more circles. Set aside until the cut out dough circles are needed

Mushroom and Cheese Version 1

4.   Dice the onions into small pieces. Add butter to a skillet set on medium heat. When the butter is sizzling, add the oil and the chopped onions, sautee until the onions are translucent. Add the mushrooms, tossing to combine. Season with salt, paprika and garlic powder. To a bowl, add the egg and the fine ricotta cheese, stirring to combine. Pour over the mushrooms, toss to combine, and cook for 2 minutes. Transfer to a bowl and cover the bowl with cling wrap

5.   Add the cilantro and garlic, toss and cook for 1 minute. Remove from heat. Sprinkle the salt and pepper and toss. Set aside to cool

6.   In a medium bowl, combine the ricotta and the egg, stirring to combine. Add the mushroom mixture; fold to combine. Cover the bowl with cling wrap and refrigerate until needed

Creamed Spinach Version 2

7.   Drop the cream cheese into a skillet set over medium heat. When cheese is soft and starting to melt, drop in the fresh baby spinach. Toss to combine and cook until spinach has wilted. Transfer to a bowl. If using frozen spinach, thaw and squeeze out as much water as possible before cooking. Chop into small pieces. Transfer to a bowl

Sausage Version 3

8.   Remove sausage from casing. As you add the sausage meat into the skillet, break up the sausage into small chunks. Cook over medium heat, tossing frequently to cook through, but do not burn the sausage. Transfer to a bowl

Assembling

9.   To assemble, place one disk on the cutting board. Scoop out one tbsp of filling in the center and place the second disk on top. Press with your fingers to seal. If dough does not hold together, wet the perimeter of bottom disk with water to moisten and press together with top layer. If dough still does not stick, do not worry, as it will come together when frying

10.   Place a frying pan on the stovetop set to medium heat and add butter. When butter is sizzling, carefully transfer the prepared ravioli into the skillet. Fry until the bottom is a golden brown. Flip and cook to golden brown. Use a spatula to transfer to a plate. Repeat until all your ravioli are fried. Serve plain or with your favorite sauce

11.   Any leftovers can be frozen. Thaw until center is softened then fry as directed above