ByAlex Reed Updated on
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 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
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
Serve with Marinara sauce and sprinkle with grated Parmesan cheese. Decorate with fresh basil leaves and enjoy!
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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.
Print Pin
Course: Appetizer, Main Course, Snack
Cuisine: Italian
Keyword: keto ravioli, low-carb ravioli
Prep Time: 45 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 55 minutes minutes
Servings: 10 ravioli
Calories: 85kcal
Ingredients
For dough
- 45 g Almond flour
- 10 g Coconut flour
- 1 tsp Xanthan gum
- Pinch of sea salt
- 1 Egg yolk
- 2-3 tsp Water
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
Alex Reed
Alex is the founder of Bodyketosis, an author, low-carb enthusiast, and a recovering chubby guy who reclaimed his health using the ketogenic lifestyle. The need for the keto life began after his aunt and cousin were diagnosed with type 2 diabetes and he was next in line. Through personal experience and extensive scientific research, Alex offers insightful tips for everything keto.
