If you’ve been missing pillowy pockets of pasta while living a low-carb lifestyle, prepare to fall in love. These Delicious Keto Ravioli Recipes for Low-Carb Pasta Lovers bring all the indulgence of classic Italian ravioli without any of the carb-heavy guilt. Imagine golden baked “pasta” parcels stuffed with rich cheese and savory Italian sausage or spinach, then smothered in your favorite sauce. Every bite is comfort food heaven—and so simple to whip up, you may never go back to store-bought ravioli again!
Ingredients You’ll Need
Gathering your ingredients is a breeze, and each one is essential for creating perfect keto-friendly ravioli that rivals any pasta dish. These pantry staples work magic, delivering the taste, texture, and eye-catching golden color you crave—without all the carbs.
- Shredded mozzarella cheese: The magic ingredient for a stretchy, “doughy” base that mimics pasta.
- Cream cheese: Adds richness and helps the dough stay tender and pliable.
- Almond flour: Low in carbs and naturally gluten-free, this flour provides structure and a delicate bite.
- Garlic powder: Delivers a subtle savory kick, enhancing the dough’s flavor.
- Salt: Just a pinch brings all the flavors together beautifully.
- Ricotta cheese: Essential for a creamy, authentic filling that tastes like you’re at an Italian trattoria.
- Cooked ground Italian sausage (or sautéed spinach): Choose sausage for a bold, meaty flavor, or spinach for a satisfying vegetarian twist.
- Grated Parmesan cheese: Adds nuttiness and a little salty punch to the filling.
- Egg yolk: Binds the filling, making it luxuriously creamy.
- Italian seasoning: Infuses the ravioli with classic herbaceous notes.
- Salt and pepper: Key to seasoning the filling to perfection.
- Low-carb marinara sauce or browned butter with sage: The crowning touch for serving, offering either bright tomato flavor or rich buttery goodness.
How to Make Delicious Keto Ravioli Recipes for Low-Carb Pasta Lovers
Step 1: Prepare the Keto “Pasta” Dough
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Gently microwave in 30-second intervals, stirring in between, until the mixture is fully melted, smooth, and stretchy. This is the secret to pasta-like texture, so don’t rush this part!
Step 2: Mix in the Dry Ingredients
While the cheese mixture is still warm, stir in the almond flour, garlic powder, and salt. At this point, it will look a little shaggy, but trust the process. Knead the dough by hand or use a food processor with a dough blade until it’s totally smooth and uniform. If the dough gets sticky, let it cool slightly or dust your hands with a pinch more almond flour.
Step 3: Roll Out and Cut the Dough
Sandwich the dough between two sheets of parchment paper and roll it out into a thin, even layer—aim for about 1/8 inch thick. Peel away the top parchment sheet and use a knife or pizza cutter to slice the dough into 2-inch squares. This is where that authentic ravioli shape comes to life!
Step 4: Make the Filling
In a medium bowl, mix together the ricotta cheese, cooked sausage or sautéed spinach, grated Parmesan, egg yolk, and Italian seasoning. Add salt and pepper to taste. The result should be a creamy, flavorful filling—taste and adjust seasoning if needed, because this is the heart and soul of your keto ravioli.
Step 5: Assemble the Ravioli
Carefully spoon about 1 teaspoon of the filling into the center of half of your dough squares. Place the remaining squares on top, lining them up as closely as possible. Using a fork, gently press around the edges of each raviolo to seal. Not only does this keep the filling inside, but it also creates that signature ravioli crimp.
Step 6: Bake to Golden Perfection
Transfer your assembled ravioli to the prepared baking sheet. Slide them into the oven and bake for 12 to 15 minutes, or until they’re golden brown and irresistible. Let them cool slightly before serving, which also helps the filling set up beautifully.
How to Serve Delicious Keto Ravioli Recipes for Low-Carb Pasta Lovers
Garnishes
A final flourish can take your meal from homemade to restaurant-worthy. Sprinkle with fresh basil, a shower of extra Parmesan, or even some red pepper flakes for a kick. Drizzling quality olive oil or a squeeze of lemon adds brightness that perfectly complements the rich, cheesy filling.
Side Dishes
Pair your keto ravioli with light sides to let their flavor shine: think a crisp arugula salad with lemon vinaigrette or simply sautéed zucchini ribbons. Roasted broccoli or a quick antipasto platter also rounds out the meal while keeping things low-carb, colorful, and satisfying for all your guests.
Creative Ways to Present
Make a showstopping platter by stacking the ravioli over swooshes of marinara sauce, garnished with microgreens or edible flowers for color. For individual elegance, plate two or three ravioli with a spoonful of melted butter scented with sage—suddenly your kitchen feels like a trattoria in Florence!
Make Ahead and Storage
Storing Leftovers
Leftover ravioli can be cooled to room temperature, then stored in an airtight container in the refrigerator for up to 3 days. Layer with parchment if stacking to prevent sticking, and they’ll stay tender and tasty for easy weeknight dinners or quick lunches.
Freezing
To freeze before baking, arrange assembled ravioli in a single layer on a lined baking sheet and freeze until solid. Transfer to a zip-top bag or container and keep them in the freezer for up to 2 months. Bake straight from frozen, adding an extra minute or two as needed, for freshly baked keto ravioli anytime you crave a cozy meal.
Reheating
To reheat, simply pop refrigerated or pre-baked frozen ravioli into a 350°F oven or an air fryer until heated through and re-crisped (about 5–7 minutes). The exterior will regain its golden crunch, and the cheese filling will be beautifully gooey once more—just like freshly baked!
FAQs
Can I make these ravioli dairy-free?
Absolutely! Substitute your favorite plant-based cheeses and dairy-free cream cheese, and ensure your filling ingredients (like vegan sausage or spinach) are dairy-free as well. The result will be slightly different in flavor and texture, but still delicious for those following dairy-free or paleo diets.
What sauces work best with Delicious Keto Ravioli Recipes for Low-Carb Pasta Lovers?
You can’t go wrong with a classic low-carb marinara, but browned butter with sage is irresistible for a richer, nutty profile. Alfredo or pesto (homemade or store-bought, just check the carb count) are also fantastic depending on your cravings!
How do I keep the dough from sticking to the parchment paper?
Let the dough cool for a few minutes before working with it, and use a very light dusting of almond flour if needed. Rolling between two sheets of parchment is the best trick—peel gently to reveal a smooth, workable sheet every time.
Can I use coconut flour instead of almond flour?
You can substitute coconut flour, but use only about 1/3 the amount, as coconut flour is much more absorbent. The texture will be slightly different, but still creates tasty gluten-free ravioli for anyone with almond allergies.
Do Delicious Keto Ravioli Recipes for Low-Carb Pasta Lovers taste like real pasta?
While they don’t exactly replicate wheat pasta, the cheesy dough is tender and rich, providing an experience remarkably close to traditional ravioli. With your favorite fillings and sauce, you’ll satisfy those pasta cravings without all the carbs!
Final Thoughts
Whether you’re just starting your keto journey or you’re a devoted low-carb foodie, Delicious Keto Ravioli Recipes for Low-Carb Pasta Lovers may just become your new weeknight staple. Give them a try—and don’t be surprised if even the non-keto eaters at your table ask for seconds!
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Delicious Keto Ravioli Recipes for Low-Carb Pasta Lovers Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 16–20 ravioli (4 servings)
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Non-Vegetarian
Description
Indulge in these delightful keto ravioli, a low-carb pasta lover’s dream come true. With a savory filling wrapped in a cheesy, almond flour-based ‘pasta’ dough, this Italian-inspired dish is a flavorful, guilt-free treat.
Ingredients
‘Pasta’ Dough:
- 2 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 1 1/4 cups almond flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Filling:
- 1/2 cup ricotta cheese
- 1/2 cup cooked ground Italian sausage (or sautéed spinach for vegetarian)
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
Serving:
- Low-carb marinara sauce or browned butter with sage
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Melt Cheese and Make Dough: Melt mozzarella and cream cheese in the microwave, then mix in almond flour, garlic powder, and salt. Knead into a smooth dough.
- Roll and Fill: Roll dough thinly between parchment paper, cut into squares, and mix filling ingredients. Spoon filling onto squares, top with another square, and seal edges with a fork.
- Bake: Place ravioli on baking sheet and bake for 12-15 minutes until golden brown.
- Serve: Let cool slightly and serve with preferred low-carb sauce.
Notes
- This fathead dough-based keto ravioli is best enjoyed fresh.
- For freezing, lay unbaked ravioli on a sheet pan, freeze, then store in a zip-top bag for later use. Reheat in oven or air fryer.
Nutrition
- Serving Size: 4–5 ravioli
- Calories: 390
- Sugar: 2g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 90mg
