Description
Enjoy a delicious low-carb alternative to traditional pasta with these Keto Ravioli recipes. Made with a creamy cheese dough and savory ground beef filling, baked to golden perfection and served with a fragrant marinara sauce, this dish is perfect for a satisfying, gluten-free Italian meal that fits your ketogenic lifestyle.
Ingredients
Scale
Dough Ingredients
- 2 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 1 large egg
- 1 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Filling Ingredients
- 1 cup ricotta cheese
- 1/2 cup cooked ground beef or sausage
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 1/2 teaspoon black pepper
Sauce and Topping
- 1 1/2 cups low-carb marinara sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh basil
- 1/4 cup grated Parmesan cheese for topping
Instructions
- Prepare the dough: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a microwave-safe bowl, melt the shredded mozzarella and cream cheese together in short intervals, stirring regularly until smooth and well combined. Add the egg, almond flour, salt, garlic powder, and Italian seasoning. Mix thoroughly until a dough forms.
- Roll out the dough: Place the dough between two sheets of parchment paper. Using a rolling pin, roll it out into a thin, even sheet suitable for forming ravioli.
- Make the filling: In a separate bowl, combine the ricotta cheese, cooked ground beef or sausage, grated Parmesan cheese, egg yolk, and black pepper. Mix well to create a rich, savory filling.
- Form the ravioli: Cut the rolled dough into evenly sized squares. Spoon a small amount of the filling onto each square. Fold each square over to form a ravioli pocket and seal the edges by pressing firmly with a fork to avoid leaks during baking.
- Bake the ravioli: Arrange the formed ravioli on the prepared baking sheet, ensuring they don’t touch. Bake in the preheated oven for 12 to 15 minutes, or until they are lightly golden and cooked through.
- Prepare the sauce: While the ravioli bakes, heat olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Add the low-carb marinara sauce, reduce heat to low, and simmer gently for a few minutes to meld the flavors.
- Serve: Plate the baked ravioli and spoon the warm marinara sauce over them. Garnish with chopped fresh basil and sprinkle with grated Parmesan cheese for an added burst of flavor.
Notes
- Keep the dough warm while working with it to prevent it from stiffening and becoming difficult to roll out.
- You can substitute the meat filling with a spinach and ricotta mixture for a vegetarian version of this recipe.
- Store leftover ravioli in an airtight container in the refrigerator and reheat gently in the oven or skillet to preserve their texture.
