Low Carb Spinach and Ricotta Ravioli
Elevate your pasta night with this Low Carb Spinach and Ricotta Ravioli—a guilt-free twist on a classic Italian favorite! Featuring a delectable dough made from cream cheese, mozzarella, almond flour, and eggs, this recipe swaps traditional carbs for a keto-friendly alternative while maintaining all the indulgent flavors you crave. Stuffed with a creamy ricotta, Parmesan, and garlic filling, enhanced by sautéed spinach for a pop of freshness, these homemade ravioli are baked to golden perfection. A finishing touch of rich butter sauce and crispy sage leaves makes this dish irresistibly cozy and sophisticated. Ready in under 40 minutes, this recipe is perfect for low-carb enthusiasts seeking a delightful yet nutritious dinner option. Whether you're hosting a fancy dinner or enjoying a quiet night in, these ravioli are sure to impress!
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Recipe Information
Ingredients
- 2 oz Cream cheese
- 1 cup Shredded mozzarella cheese
- 3 tbsp Almond flour
- 2 large Eggs
- 2 cups Fresh spinach
- 1 cup Ricotta cheese
- 2 tbsp Parmesan cheese
- 1 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Butter
- 1 tbsp Olive oil
- 8 leaves Fresh sage leaves (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the cream cheese and shredded mozzarella. Microwave for 30 seconds to 1 minute, stirring halfway through, until smooth and melted.
Quickly mix the melted cheese with almond flour and 1 egg. Knead the mixture into a smooth, pliable dough. Set aside.
In a skillet over medium heat, sauté the spinach in olive oil until wilted. Remove from heat and allow to cool slightly. Then, finely chop the spinach.
In a mixing bowl, combine the ricotta, Parmesan cheese, garlic powder, spinach, salt, and black pepper. Stir until well incorporated to make the filling.
Place the dough between two sheets of parchment paper. Roll it out evenly to about 1/8-inch thickness using a rolling pin.
Cut the dough into small squares (around 2-3 inches each). Beat the remaining egg in a small bowl for an egg wash.
Spoon a teaspoon of the filling into the center of half of the squares. Brush the edges with the egg wash, then top with another square of dough. Press the edges to seal them tightly, using a fork if desired for decoration.
Transfer the ravioli to the prepared baking sheet. Bake for 8-10 minutes until the edges are golden brown.
While the ravioli bake, melt butter in a skillet over medium heat. Add sage leaves, if using, and fry until crisp. Drizzle the butter sauce over the ravioli before serving.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 2774 mg | 121% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.0 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2137 mg | 164% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 510 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.
