Keto Butternut Squash Ravioli
Elevate your keto dining experience with this delightful Keto Butternut Squash Ravioli recipe—a low-carb twist on a classic Italian favorite. Featuring a rich, velvety butternut squash filling wrapped in a tender, homemade dough made from almond flour, cream cheese, and mozzarella, these ravioli are both gluten-free and keto-friendly. Roasted sage butter adds a fragrant, crispy finish, perfectly complementing the sweetness of the squash and the cheesiness of the filling. With only 20 minutes of prep and 30 minutes of cook time, this recipe is ideal for weeknight indulgence or a special occasion. Serve up a dish that’s packed with flavor, effortless elegance, and just the right macros for your ketogenic lifestyle.
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Recipe Information
Ingredients
- 1 cup Butternut squash
- 2 cups Almond flour
- 2 oz Cream cheese
- 2 cups Shredded mozzarella cheese
- 1 large Egg
- 0.5 cup Parmesan cheese
- 1 tbsp Olive oil
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Unsalted butter
- 6 leaves Fresh sage leaves
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Peel and cube the butternut squash and place it on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and black pepper, and toss to coat evenly.
Roast the butternut squash in the oven for 20-25 minutes or until tender and slightly caramelized. Remove from the oven and let it cool slightly.
While the squash is roasting, in a medium saucepan, combine the cream cheese and mozzarella over low heat and melt, stirring constantly until smooth.
Remove the cheese mixture from the heat and stir in almond flour, garlic powder, and egg until a dough forms. Knead the dough a little and let it cool for a few minutes.
Transfer the cooled butternut squash to a food processor. Add parmesan cheese and pulse until smooth.
Roll out the dough between two pieces of parchment paper to a thickness of about 1/8 inch.
Cut the dough into circles using a cookie cutter or a glass. Place a spoonful of butternut squash filling in the center of half of the circles.
Place the remaining dough circles on top and press the edges with a fork to seal the ravioli.
Melt butter in a large skillet over medium heat. Add fresh sage leaves and fry until crisp.
Gently add the ravioli to the skillet and cook for 2-3 minutes on each side or until golden brown.
Serve the ravioli with crispy sage butter spooned over the top. Enjoy your keto butternut squash ravioli!
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 3.8 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 686 mg | 53% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 610 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
