Keto Spinach and Ricotta Ravioli
Satisfy your pasta cravings without breaking your keto lifestyle with this irresistible Keto Spinach and Ricotta Ravioli recipe. Featuring a flavorful almond flour dough enriched with mozzarella and cream cheese, these delightful ravioli pockets are filled with a creamy spinach-ricotta mixture enhanced by Parmesan and garlic for an indulgent, yet low-carb meal. The ravioli are delicately boiled until tender and served with a silky, buttery cream sauce for a restaurant-quality finish. Perfect for a comforting dinner or a special occasion, this dish is a keto-friendly twist on a classic Italian favorite that’s sure to impress. Plus, it’s ready in just 45 minutes from start to finish for a quick, yet elegant, homemade meal.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 teaspoons Xanthan gum
- 2 large Eggs
- 1 cup Mozzarella cheese (shredded)
- 2 tablespoons Cream cheese
- 2 cups Spinach (fresh or frozen)
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon Garlic (minced)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 0.25 cup Heavy cream
Instructions
In a medium-sized bowl, combine almond flour and xanthan gum. Mix well.
In a microwave-safe bowl, combine shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring between each interval, until the mixture is fully melted and smooth.
Add the melted cheese mixture to the almond flour mixture and knead it into a dough. Add eggs during kneading to incorporate fully. Form the dough into a cohesive ball and set aside.
For the filling, sauté spinach in a skillet over medium heat with 1 tablespoon of butter until wilted (if using fresh) or warmed through (if using frozen). Allow it to cool slightly, then chop finely.
In a small bowl, combine chopped spinach, ricotta cheese, Parmesan cheese, garlic, salt, and black pepper. Stir until well mixed.
Divide the dough into two equal portions and roll each portion between two sheets of parchment paper until thin (about 1/8 inch).
Cut the dough into squares approximately 2 inches by 2 inches. Place a small dollop (about 1 teaspoon) of the spinach-ricotta filling in the center of half of the squares.
Cover the filled squares with the remaining dough squares and press the edges firmly with your fingers to seal. For a decorative edge, crimp the sides with a fork.
Bring a pot of water to a gentle boil and cook the ravioli in batches for 2–3 minutes or until they start to float. Use a slotted spoon to transfer cooked ravioli to a plate.
In a skillet over medium heat, melt the remaining 1 tablespoon of butter and add the heavy cream. Simmer for 2–3 minutes to make a simple sauce.
Drizzle the cream sauce over the cooked ravioli, garnish with extra Parmesan cheese or fresh herbs if desired, and serve warm.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 24.9 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 2.8 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 821 mg | 63% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 972 mg | 21% | |
*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.
