Description
Enjoy a delicious and low-carb twist on traditional Italian ravioli with this keto-friendly recipe. Made with almond flour and a creamy cheese filling, these baked ravioli are perfect for a satisfying main course that fits your keto lifestyle.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 3/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Filling
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
Serving
- 1 cup low carb marinara sauce
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the ravioli.
- Make Dough: In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave for about 1 minute until melted, stirring until smooth. Add almond flour, egg, garlic powder, and salt, mixing until a dough forms.
- Roll Out Dough: Place the dough between two sheets of parchment paper and roll it out thinly to about 1/8 inch thickness.
- Cut Dough Squares: Cut the rolled dough into small squares suitable for ravioli size.
- Prepare Filling: In a bowl, mix ricotta cheese, grated Parmesan, and Italian seasoning until well combined.
- Assemble Ravioli: Place about 1 teaspoon of filling in the center of half the dough squares. Cover each with another square and press the edges firmly to seal.
- Bake: Arrange ravioli on a parchment-lined baking sheet and bake for 12 to 15 minutes, until lightly golden on top.
- Serve: Serve the warm ravioli with heated low-carb marinara sauce for a perfect keto meal.
Notes
- Keep the dough warm while rolling to maintain flexibility. If it stiffens, microwave for 10 seconds to soften.
- For a crispier texture, pan fry the baked ravioli in a little butter after baking.
