Low Carb Spinach Ricotta Ravioli
Delight in the irresistible flavors of homemade *Low Carb Spinach Ricotta Ravioli*, a perfect option for those seeking a healthy, gluten-free, and keto-friendly twist on a classic Italian favorite. This recipe swaps traditional pasta dough for an innovative almond flour and mozzarella-based dough, delivering all the comfort of ravioli without the carbs. Stuffed with a creamy ricotta, spinach, and Parmesan filling, and optionally paired with marinara sauce, each bite is a flavorful balance of rich, savory goodness. Ready in just 40 minutes, this dish is perfect for a cozy dinner yet impressive enough for entertaining. Whether you’re embracing a low-carb lifestyle or just looking for a decadent homemade meal, this baked ravioli recipe is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Mozzarella cheese (shredded)
- 0.75 cup Almond flour
- 2 tablespoons Cream cheese
- 1 large Egg
- 1 cup Ricotta cheese
- 1 cup Spinach (fresh, chopped)
- 0.25 cup Parmesan cheese (grated)
- 1 clove Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Marinara sauce (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second increments, stirring in between, until the mixture is completely melted (about 1-2 minutes).
Quickly stir the almond flour into the melted cheese mixture until well combined. Let it cool slightly before adding the egg and kneading the mixture to form a dough. If the dough becomes sticky, lightly oil your hands to make it easier to handle.
Roll the dough between two sheets of parchment paper until it is about 1/8-inch thick. Use a round cookie cutter or a glass to cut out circles for the ravioli. Gather and re-roll the scraps to maximize the number of circles.
To prepare the filling, mix the ricotta cheese, chopped spinach, grated Parmesan cheese, minced garlic, salt, and black pepper in a bowl until fully combined.
Place a small spoonful of the filling onto half of the dough circles, leaving a small border around the edges. Place the remaining circles on top of the filled ones.
Press the edges of the ravioli firmly with your fingers or a fork to seal. Ensure there are no gaps to prevent the filling from leaking out during cooking.
Arrange the ravioli on the prepared baking sheet and bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
If desired, warm the marinara sauce while the ravioli are baking.
Serve the ravioli hot, with marinara sauce on the side or drizzled on top. Enjoy your low-carb spinach ricotta ravioli!
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 3993 mg | 174% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 4.7 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3083 mg | 237% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 926 mg | 20% | |
*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.
