Low Carb Butternut Squash Ravioli
Indulge in the rich, comforting flavors of Low Carb Butternut Squash Ravioli, a perfect marriage of creamy squash filling and homemade almond flour pasta. This keto-friendly take on a classic Italian dish features roasted butternut squash blended with Parmesan and ricotta cheeses for a smooth, savory filling, encased in tender low-carb ravioli dough made with almond flour and xanthan gum. Delicately simmered and finished in a luxurious sage butter sauce, this dish is an elegant yet low-guilt option for pasta lovers seeking lighter, gluten-free alternatives. Ready in just over an hour, this recipe is ideal for impressing dinner guests or elevating weeknight dining without compromising flavor.
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Recipe Information
Ingredients
- 2 cups (peeled, cubed) Butternut squash
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.5 teaspoon Garlic powder
- 0.25 cup Grated Parmesan cheese
- 0.5 cup Ricotta cheese
- 3 Large eggs
- 3 ounces Cream cheese
- 1 cup Almond flour
- 0.5 teaspoon Xanthan gum
- 2 tablespoons Butter
- 8 Fresh sage leaves
Instructions
Preheat your oven to 400°F (200°C).
Toss the butternut squash cubes with olive oil, salt, pepper, and garlic powder on a baking sheet.
Roast in the preheated oven for 25-30 minutes until tender and slightly caramelized.
While the squash is roasting, prepare the low-carb pasta dough. In a mixing bowl, combine almond flour, xanthan gum, and a pinch of salt.
In a separate bowl, whisk together two of the eggs and cream cheese until smooth.
Add the egg mixture to the dry ingredients and mix until a dough forms. Knead gently with your hands until smooth.
Place the dough between two sheets of parchment paper and roll it out to about 1/16-inch thickness. Set aside.
Once squash is roasted, transfer to a bowl and mash until smooth.
Stir in Parmesan cheese and ricotta cheese into the mashed squash, mixing well to combine.
Cut the pasta dough using a knife or ravioli cutter into squares about 2 inches by 2 inches.
Place a teaspoon of squash filling onto half of the pasta squares.
Brush the remaining egg (lightly beaten) around the edges and top with another pasta square. Press firmly to seal and remove air bubbles.
Bring a large pot of salted water to a gentle simmer.
Carefully drop the ravioli in batches and cook for 2-3 minutes or until they float to the surface.
Remove with a slotted spoon and set aside.
In a skillet, melt butter over medium heat until bubbly. Add sage leaves and fry until crispy, about 1 minute.
Toss cooked ravioli gently in the sage butter.
Serve hot with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 3483 mg | 151% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 15.2 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1328 mg | 102% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1685 mg | 36% | |
*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.
