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
Scale
‘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
