Keto Ravioli Recipe (Soft and Delicious)

picture of keto ravioli

Ravioli is a traditional Italian dish. It’s prepared from thin unleavened dough with a juicy filling.

We want to share with you a keto version of this wonderful dish. A truly sophisticated combination of cheeses and as the marinara sauce will make these soft bites juicy and incredibly tasty.

Also, these ravioli are well stored in the freezer and you can easily use them as a semi-finished product to treat yourself when there is no time for cooking dinner.

You can also make colored ravioli by coloring the dough with natural dyes (spinach, turmeric, etc.).

In this recipe, Parmesan cheese is the biggest source of carbs with 3g Net carbs per serving of cheese.

Ingredients

ingredients of keto ravioli

Step 1.

Combine in a food processor almond and coconut flour. Add xanthan gum. Pulse until well combined. You can also use a pumpkin seed meal if you have allergic to nuts.

Step 2.

Add egg yolk and water teaspoon by teaspoon until dough forms a ball. The dough should be firm. Wrap the mixture to the film. Chill for 15 min for the room temperature and 45 min in the fridge.

Step 3.

Heat in the skillet olive oil. Add spinach and cook, stirring regularly 2 min in the medium heat. Set aside to cool.

Step 4.

Combine spinach with Parmesan cheese, minced garlic, ricotta, egg yolk. Season to taste. You can also replace Parmesan cheese with Cheddar cheese or Mozzarella.

Step 5.

Roll out the pasta dough to thing layer using the pasta machine or between parchment paper until translucent — top 1 tsp filling for each ravioli.

Drape the second layer over it and press. Cut with a cutter or a knife. Fasten the edge with a fork. Place on a baking sheet and freeze for 12 min before cooking. You can also make colored ravioli by coloring the dough with natural dyes (spinach, turmeric, etc.)

Step 6.

Prepare Marinara sauce: Add all the ingredients in a food processor and proceed until creamy. If you want spicy add more chili flakes.

Step 7.

Heat the butter in a skillet. Add the ravioli and cook until golden (1-2 min each side).

Serving

keto ravioli

Serve with Marinara sauce and sprinkle with grated Parmesan cheese. Decorate with fresh basil leaves and enjoy!

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picture of keto ravioli

Keto Ravioli

A truly sophisticated combination of cheeses and as the marinara sauce will make these soft bites juicy and incredibly tasty.
Print Pin Rate
Course: Appetizer, Main Course, Snack
Cuisine: Italian
Keyword: keto ravioli, low-carb ravioli
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 10 ravioli
Calories: 85kcal

Ingredients

For dough

For filling

  • 200 g Spinach
  • 20 g Parmesan cheese grated
  • 120 g Ricotta cheese
  • 2 tsp Olive oil
  • 1 glove Garlic Minced
  • 1 Egg yolk
  • Salt and pepper to taste

For Marinara sauce

  • 1/2 can Peeled tomatoes
  • 3 Tbsp Olive oil
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1 tsp Italian seasoning
  • 1/4 tsp Chilli flakes
  • Salt and pepper to taste

For cooking

  • 20 g Butter
  • Parmesan cheese and basil leaves for decoration.

Instructions

  • Pulse in a food processor almond and coconut flour and xanthan gum.
  • Add, egg yolk, and water teaspoon by teaspoon. Until dough forms a ball. The dough should be firm. Wrap the dough to the film. Chill for 15 min for the room temperature and 45 min in the fridge.
  • Heat in the skillet olive oil. Add spinach and cook, stirring regularly 2 min in the medium heat. Set aside and cool.
  • Combine spinach with Parmesan cheese, ricotta, minced garlic, and egg yolk. Season to taste.
  • Roll out the pasta dough to thing layer using the pasta machine or between parchment paper until translucent. Top 1 tsp filling for each ravioli.Drape the second layer over it and press. Cut with a cutter or a knife. Fasten the edge with a fork. Place on a baking sheet and freeze for 12 min before cooking.
  • Prepare Marinara sauce: Add all the ingredients in a food processor and proceed until creamy.
  • Heat the butter in a skillet. Add the ravioli and cook until golden (1-2 min each side).
  • Serve with Marinara sauce and sprinkle with grated Parmesan cheese. Decorate with fresh basil leaves.

Nutrition

Serving: 4ravioli | Calories: 85kcal | Carbohydrates: 3g | Protein: 4g | Fat: 6g | Fiber: 1.5g

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