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Keto Ravioli

A truly sophisticated combination of cheeses and as the marinara sauce will make these soft bites juicy and incredibly tasty.
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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


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.


  • 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.


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