Keto Homemade Beef Ravioli
Indulge in the rich, savory flavors of Keto Homemade Beef Ravioli, a low-carb twist on a classic Italian favorite. This delicious recipe features a gluten-free dough made from almond flour, mozzarella, and cream cheese, creating a perfectly tender wrapper for a mouthwatering ground beef filling seasoned with garlic and onion powder. Baked to golden perfection, these ravioli are then paired with a creamy tomato sauce enhanced by parmesan cheese and fresh basil. With only 30 minutes of prep time, this keto-friendly dinner is a satisfying and wholesome choice for anyone following a low-carb or ketogenic diet. Perfectly portioned for four servings, it’s a comforting, restaurant-quality meal you can savor guilt-free at home!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 cups Mozzarella cheese
- 2 tablespoons Cream cheese
- 2 large Eggs
- 1 pound Ground beef
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Tomato sauce
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese
- 0.25 cup Fresh basil
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, melt the mozzarella cheese and cream cheese together in the microwave for 1-2 minutes or until fully melted and combined. Stir well.
Add almond flour and eggs into the cheese mixture and mix until a dough forms. Knead the dough for 2 minutes until soft and well incorporated. Set aside.
For the filling, heat olive oil in a skillet over medium heat. Add ground beef, garlic powder, onion powder, salt, and black pepper. Cook for 5-7 minutes or until the beef is browned. Remove from heat and let cool slightly.
Roll out the dough between two sheets of parchment paper until about 1/8 inch thick.
Use a round cookie cutter to cut circles out of the dough.
Place approximately 1 tablespoon of beef filling in the center of each circle.
Fold each dough circle in half, pressing the edges firmly to seal. Use a fork to crimp the edges.
Place the ravioli on a baking sheet lined with parchment paper and bake in the oven for 10-12 minutes until golden.
While the ravioli are baking, prepare the sauce by heating tomato sauce and heavy cream in a saucepan over low heat. Stir in parmesan cheese and let simmer for about 5 minutes.
Once ravioli are cooked, serve hot, drizzled with creamy tomato sauce and garnished with fresh basil.
Nutrition Facts
Calories |
3968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.6 g | 421% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 1035 mg | 345% | |
| Sodium | 3973 mg | 173% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 17.5 g | ||
| Protein | 204.3 g | 409% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2590 mg | 199% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1591 mg | 34% | |
*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.
