Low Carb Ravioli with Tomato Sauce
Indulge in the comforts of traditional Italian cuisine without the carbs with this Low Carb Ravioli with Tomato Sauce recipe! Crafted with a creative cheese-based dough made from mozzarella, cream cheese, Parmesan, and almond flour, these golden-baked ravioli are filled with a delightful spinach and ricotta mixture that’s both creamy and savory. Complemented by a homemade tomato sauce infused with garlic, onion, and Italian seasoning, this dish is a flavor-packed, gluten-free alternative for pasta lovers looking to stay on track. Perfect for weeknight dinners or a cozy weekend treat, this low-carb recipe captures all the richness of classic ravioli with a healthy twist.
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Recipe Information
Ingredients
- 4 oz Cream cheese
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup Almond flour
- 1 Egg
- 1 cup Ricotta cheese
- 1 cup Spinach, finely chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 tsp Garlic powder
- 2 tbsp Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 28 oz Canned crushed tomatoes
- 1 tsp Italian seasoning
Instructions
Preheat your oven to 400°F (200°C).
In a microwave-safe bowl, combine the cream cheese and mozzarella cheese. Microwave in 30-second intervals, stirring between each interval, until melted and well combined.
Stir the grated Parmesan cheese and almond flour into the melted cheese mixture, then add the egg and mix until a dough forms.
Knead the dough for a few minutes until it becomes elastic and smooth. Roll it out between two sheets of parchment paper until it's about 1/8-inch thick.
Using a circular cookie cutter or a small glass, cut out even circles to make the ravioli.
For the filling, combine the ricotta cheese, chopped spinach, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a bowl.
Place a small spoonful of the filling onto half of the dough circles. Cover each one with another circle of dough and press the edges together with a fork to seal.
Place the ravioli on a baking sheet lined with parchment paper and bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
While the ravioli are baking, heat olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the crushed tomatoes, Italian seasoning, and the rest of the salt and pepper. Let simmer for about 10 minutes to thicken the sauce.
Serve the baked ravioli with the tomato sauce spooned over the top. Garnish with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.8 g | 269% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 5016 mg | 218% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 50.0 g | ||
| Protein | 138.9 g | 278% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3702 mg | 285% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3791 mg | 81% | |
*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.
