Description
Delight in this Keto Ravioli recipe perfect for low-carb pasta lovers craving an Italian classic without the carbs. Made with a cheesy almond flour dough and a rich ricotta filling, these baked ravioli deliver a satisfying, gluten-free meal suitable for keto diets, enhanced by a savory low-carb marinara sauce.
Ingredients
Scale
Dough
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- 3/4 cup almond flour
- 1 large egg
- 1/2 teaspoon salt
Filling
- 1 cup whole milk ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
For Serving
- 1 cup low-carb marinara sauce
- 1 tablespoon olive oil
- Extra Parmesan cheese for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare Dough: In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave for 60 to 90 seconds until melted and smooth, stirring halfway through for even melting. Stir in the almond flour, egg, and salt until a cohesive dough forms.
- Roll Dough: Place the dough between two sheets of parchment paper and roll it out into a thin rectangle approximately 1/8 inch thick, ensuring even thickness for consistent baking.
- Mix Filling: In a separate bowl, combine ricotta, mozzarella, Parmesan, egg yolk, Italian seasoning, garlic powder, black pepper, and fresh parsley. Mix until evenly incorporated and creamy.
- Form Ravioli: Cut the rolled-out dough into even squares. Spoon a small amount of the filling onto half of the squares. Top each with the remaining squares and firmly press the edges with a fork to seal tightly and prevent leakage during baking.
- Bake Ravioli: Arrange the sealed ravioli on the prepared baking sheet and bake in the preheated oven for 10 to 12 minutes until they develop a light golden color.
- Heat Sauce and Serve: While the ravioli bake, warm the low-carb marinara sauce in a small saucepan over medium heat. Drizzle the baked ravioli with olive oil, plate them, spoon over the warm marinara sauce, and garnish with additional Parmesan cheese before serving.
Notes
- Ensure the ravioli edges are tightly sealed to prevent the filling from leaking out during baking.
- You can freeze unbaked ravioli for up to one month; bake them directly from frozen, adding a few extra minutes to the cook time to ensure thorough baking.
- For variations, try substituting the ricotta filling with seasoned ground beef or a spinach and cheese mixture to suit your taste preferences.
