Keto Ravioli with Cream Sauce
Indulge in the ultimate low-carb comfort food with this Keto Ravioli with Cream Sauce recipe, a mouthwatering twist on traditional pasta dishes. Crafted with a mozzarella-based dough and stuffed with a creamy ricotta-spinach filling, these golden baked ravioli are perfect for ketogenic and gluten-free lifestyles. The accompanying velvety cream sauce, infused with rich butter, nutmeg, and a hint of black pepper, adds a decadent touch to every bite. Ready in under an hour, this recipe combines simplicity and sophistication, making it ideal for weeknight dinners or special occasions. Garnish with fresh basil leaves for a burst of flavor and vibrant presentation! Perfectly satisfying and guilt-free, this keto-friendly ravioli dish will have everyone at the table reaching for seconds.
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Recipe Information
Ingredients
- 150 g Mozzarella cheese, shredded
- 30 g Cream cheese
- 50 g Almond flour
- 1 large Egg
- 0.5 tsp Salt
- 100 g Ricotta cheese
- 40 g Parmesan cheese, grated
- 0.5 tsp Garlic powder
- 50 g Spinach, finely chopped
- 120 ml Heavy cream
- 30 g Butter
- 0.25 tsp Black pepper
- 0.125 tsp Nutmeg, freshly grated
- 10 g Basil, fresh leaves for garnish
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave on high for 60 seconds, then stir well. Repeat in 20-second intervals until the mixture is smooth and fully melted.
Add almond flour and a pinch of salt to the cheese mixture. Stir to combine, then add one beaten egg. Mix until a dough forms.
Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness. Use a round cookie cutter to cut out circles from the dough.
In a separate bowl, mix ricotta cheese, Parmesan cheese, garlic powder, and finely chopped spinach until well combined.
Place a teaspoon of the ricotta mixture in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges with a fork to seal.
Place the ravioli on the prepared baking sheet and bake in the preheated oven for 10-12 minutes until the edges are golden brown.
While the ravioli bakes, prepare the cream sauce. In a small saucepan, melt butter over medium heat. Add heavy cream, black pepper, and a pinch of nutmeg. Stir and let the sauce simmer gently for 5-6 minutes until slightly thickened.
Serve the baked keto ravioli hot, drizzled with the prepared cream sauce. Garnish with fresh basil leaves.
Enjoy your homemade keto ravioli with cream sauce!
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 3346 mg | 145% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 6.3 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 2166 mg | 167% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 650 mg | 14% | |
*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.
