Low Carb Homemade Meat Ravioli
Indulge in the comforting flavors of classic Italian cuisine with a healthy twist thanks to this Low Carb Homemade Meat Ravioli recipe! Perfect for those following keto or low-carb diets, this dish features tender ravioli made from a melty almond flour and mozzarella-based dough, stuffed with a rich, savory filling of ground beef, ricotta, Parmesan, and aromatic Italian seasonings. The baked ravioli are golden, satisfying, and pair beautifully with a warm, low-carb marinara sauce for dipping or drizzling. With a quick prep time and just 20 minutes in the oven, this recipe offers all the indulgence of traditional pasta dishes without the guilt. Ideal for a cozy family dinner or meal-prepping a more nutritious take on a beloved classic, these low-carb ravioli are a must-try for anyone craving Italian-inspired comfort food!
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Recipe Information
Ingredients
- 250 grams Ground beef
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 50 grams Grated Parmesan cheese
- 100 grams Ricotta cheese
- 120 grams Almond flour
- 250 grams Mozzarella cheese, shredded
- 30 grams Cream cheese
- 1 large Egg
- 1 tablespoon Butter
- 1 cup Marinara sauce, low carb
Instructions
Preheat oven to 375°F (190°C).
In a skillet, melt butter over medium heat. Add chopped onion and garlic. Sauté until translucent, about 3 minutes.
Add ground beef to the skillet, breaking it apart as it cooks. Cook until brown and fully cooked through. Drain any excess fat.
Stir in salt, black pepper, and Italian seasoning. Remove from heat and let it cool slightly.
Transfer the cooling meat mixture to a bowl and add grated Parmesan and ricotta cheese. Mix until combined. Set aside while you prepare the dough.
In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave for 1 minute, then stir. Continue to microwave in 30-second intervals until melted and well combined.
Fold the almond flour into the melted cheese mixture, then add the egg. Mix until a dough forms.
Between two sheets of parchment paper, roll out the dough to a thin sheet, about 1/8 inch thick.
Using a ravioli cutter or a knife, cut the dough into small squares, approximately 2x2 inches.
Place a small spoonful of the meat filling in the center of half the squares. Top each filled square with another dough square, pressing and sealing the edges with a fork.
Transfer the ravioli to a lined baking sheet. Bake for 10-12 minutes, or until the dough is lightly golden.
While the ravioli are baking, heat the marinara sauce in a saucepan over medium-low heat until warm.
Serve the baked ravioli with warm marinara sauce drizzled over the top, and enjoy!
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 5330 mg | 232% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 14.6 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 3138 mg | 241% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1175 mg | 25% | |
*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.
