Keto Spinach Ricotta Ravioli
Indulge in the ultimate low-carb comfort food with this Keto Spinach Ricotta Ravioli recipe! Perfectly crafted for keto enthusiasts, these ravioli feature a cheesy, almond flour dough that’s both gluten-free and irresistibly flavorful. The filling showcases a savory blend of fresh spinach, creamy ricotta, Parmesan cheese, and aromatic Italian seasoning, delivering a decadent explosion of taste with every bite. Baked to golden perfection, these ravioli offer a guilt-free alternative to traditional pasta, taking just 40 minutes from prep to plate. Serve them with a drizzle of butter or your favorite keto-friendly sauce for a truly satisfying meal. Whether you’re keeping carbs in check or simply craving a delicious spin on a classic dish, this keto ravioli recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups Mozzarella cheese
- 2 tablespoons Cream cheese
- 0.75 cup Almond flour
- 1 Egg
- 2 cups Fresh spinach
- 0.5 cup Ricotta cheese
- 0.25 cup Grated Parmesan cheese
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Italian seasoning
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute, then stir until melted and smooth.
Add the almond flour to the cheese mixture and mix thoroughly to create a dough. Allow it to cool slightly.
Add the egg to the dough and knead until fully combined. Set aside.
In a skillet, cook the spinach over medium heat until wilted (about 2-3 minutes). Remove from heat and allow to cool slightly.
Chop the cooked spinach finely and combine it in a bowl with ricotta cheese, Parmesan cheese, garlic powder, salt, pepper, and Italian seasoning. Mix well to create the filling.
Place the dough between two pieces of parchment paper. Roll it out into a thin, even sheet, about 1/8 inch thick.
Using a knife or a round cutter (about 2-3 inches in diameter), cut the dough into even-sized squares or circles.
Place a small scoop (about 1 teaspoon) of the spinach ricotta filling in the center of half the dough pieces.
Cover each filled piece with another piece of dough. Press the edges together with your fingers or a fork to seal.
Place the ravioli on the prepared baking sheet. Bake in the oven for 12-15 minutes, or until golden brown.
Remove from the oven and allow to cool slightly before serving. Enjoy with your favorite low-carb sauce or butter drizzled on top!
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 2872 mg | 125% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 8.2 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 2567 mg | 197% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 509 mg | 11% | |
*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.
