A pasta dish isn’t usually the first thing that comes to mind when thinking about my favorite keto based recipes! But as the benefits of a keto diet become more widely known and accepted, I figured now would be a good time to share my latest recipe: Low Carb Keto Raviolis and show you an easy way to make this ‘pasta’ dish keto-friendly!
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What Are Keto Raviolis Made from?
Since the flour from which traditional pasta is made is NOT keto-friendly, there are two main ‘base’ ingredients that are used to make low carb keto raviolis: Cheese Slices or Almond Flour.
Check out over 250 Fat Burning, Low Carb, Keto Friendly Recipes at the link in the green oval below:
Since the cheese slices recipe is super easy, I will just outline the few steps required to make the pasta shell from cheese.
The Recipe card below will provide the detailed cooking instructions for how to create the pasta shells of the raviolis using Almond Flour as the base for your raviolis (this recipe is much more involved).
I will also give you a super-simple way to make low carb keto raviolis that is even EASIER than using cheese slices! If you are pressed for time and just want a delicious way to enjoy these low-carb raviolis, CLICK HERE FOR MY SUPER EASY KETO RAVIOLI RECIPE!
Cheese Slices Keto Raviolis Recipe
Using slices of cheese to ‘simulate’ the pasta shell of a ravioli is one of the two main ways that keto raviolis are made. Traditionally, a sturdy, thick cheese – like Provolone – is used because it holds up better than a thinner, porous cheese, like Swiss.
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Best Fillings for Low Carb Keto Raviolis
I will leave it to you to cook your filling choices separately. I prefer to saute mushrooms or peppers and use either of these ingredients as my ravioli filling.
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What You Need to Make Keto Raviolis Using Cheese Slices
1lb of thickly sliced Provolone cheese
What You Do For This Recipe
Step 1) Line parchment paper on your baking sheet so that it covers the entire baking sheet surface
Step 2) Cut Provolone in half so that each slice produces two smaller slices
Step 3) Layer these 2 smaller slices of Provolone on on top of the other along the parchment paper leaving some room so that the slices are not touching the layered slices next to them
Step 4) Pre-heat over to 350 degrees Fahrenheit
Step 5) Bake the cheese slices for roughly 3-4 minutes or until they begin to melt
Step 6) Remove baking sheet with cheese slices from over and let stand for 1 minute so that they congeal (solidify) into layered cheese squares.
Step 7) Remove 1 layered cheese ‘square and place on dish, add any filling you have made separately to the cheese square, and then take the next cheese square and place on top, crimp the edges of the cheese squares together with a fork, until it resembles a traditional pasta ravioli.
Step 8) Enjoy!
Pros and Cons of Keto Raviolis Made Using Cheese Slices
Cons
First, a few disadvantages of using cheese slices are that this method takes a lot of cheese, adds calories, is not an alternative for someone who is lactose-intolerant – although you could probably use a non-dairy cheese like this one.
Pros
The main advantage is that it is very quick to layer a couple slices of cheese and bake for a few minutes
Almond Flour Keto Raviolis Recipe
This alternative keto raviolis recipe requires quite a few more ingredients, a lot more time, and I think a greater deal of skill to pull off.
That’s not to say you shouldn’t try it, but unless you are a full-time food blogger like Nagi from RecipeTinEats.com or a professional chef, by FAR the easiest and quickest way to make keto raviolis is to simply use pre-made Almond Flour Raviolis.
What Filling Should I Use In Keto Raviolis?
In keeping with the low-carb, keto-friendly nature of this recipe, I usually just use some sliced mushrooms or diced peppers that I saute separately while making the Almond Flour dough mixture as described in the recipe card below.
Check out over 250 Fat Burning, Low Carb, Keto Friendly Recipes at the link in the green oval below:
What is the Best Low Carb Pasta Sauce For Keto Raviolis?
So, I admit to being totally biased about my choice of sauce to top these raviolis with. My favorite is a red sauce that I make myself. If you are interested in a ‘perfect’ ravioli sauce, please check out my recipe for a low sodium marinara sauce.
Low Carb KETO Raviolis
4
servings45
minutes5
minutes88
kcalThis recipe for Low Carb KETO Raviolis includes step-by-step instructions for making Keto Ravioli Dough. This dough uses Almond Flour as opposed to traditional white or whole-wheat pasta flour and this substitution of Almond Flour is the basis of what makes these raviolis keto-friendly. One thing I want to mention straight off the bat is that can be somewhat difficult to work with and requires precise measurements of the other ‘binding’ ingredients such as Xanthan Gum, Whey Isolate, and Psyllium Husk.
I will also include the ingredients I used for my filling, but you can substitute your own favorite ravioli filling. The main focus of this recipe is to demonstrate how to make the shells for keto raviolis using almond flour so that they resemble the texture, consistency and some of the taste of traditional pasta raviolis.
I should also mention that, like me, most of you probably won’t have all the necessary ingredients for this recipe just sitting in your cupboard, either.
So, to save you time I will include links in the Ingredients Section below so that you can buy the ingredients online if you decide to try making these raviolis yourself! (Note: If you purchase any ingredients through any of the links on this page, I will receive a small commission, and I will appreciate your support immensely!)
(Abbreviations used below: tbsp = Tablespoon; tsp = Teaspoon)
Ingredients
1 cup Almond Flour
2 tbsp Psyllium Husk Powder
1 tsp Whey Protein Isolate
1 tbsp Extra Virgin Olive Oil
1 tsp Xanthan Gum
1 Egg
1 tsp Water
4 sheets Parchment Paper
12 Mushrooms
2 Green Peppers
6 pinches Dried Oregano
Directions
- Using a large mixing bowl, whisk together the cup of Almond Flour, 1 Tablespoon of Psyllium Husk, 1 Teaspoon of Xanthan Gum, and 1 Teaspoon of Whey Isolate.
- Add 1 tablespoon of olive oil and 1 entire egg to the mixture
- Add 1 teaspoon of water to add moisture and activate the binding ingredients. The raw egg yolk and liquefied egg sac (white) will also provide elements of moisture. (Note: You may need a little more water depending on the amount of Almond Flour used)
- Begin to stir the mixture still in the mixing bowl as soon as the water is added and continue to stir until the combination of ingredients begins to resemble dough. At this point, it should have a crumbly consistency. You may stop stirring once the mixture resembles a crumbly type of dough.
- Knead the crumbled dough with your hands directly in the mixing bowl to incorporate all of the ingredients and activate the binding ingredients.
- Continue to knead the dough by hand until it becomes more dough-like and sticky. It will transform from a crumbly mixture to having a more traditional, dough-like appearance. The amount of time this takes varies depending on how rigorously you knead the mixture together and the precise measurements of the other ingredients.
- At this point, allow the dough mixture to rest in the mixing bowl for at least 2 minutes. This will allow it to settle and make it easier for you to remove the Almond Flour dough from the mixing bowl.
- Now is a good time to lightly saute some sliced mushrooms or diced peppers in a saute pan like this one. Simply slice mushrooms or dice peppers, add to a saute pan that has been treated with olive oil, and let these vegetables cook over low heat while you continue the rest of the recipe.
- Gently turn the bowl over (while holding the dough mixture in place with one hand) onto a clean countertop or cutting board that has been covered in some excess Almond Flour.
- Tap the bottom of the overturned mixing bowl gently until the – what now looks like a giant ball of dough – is freed from the mixing bowl and on your countertop or cutting board. The large dough ball should pop out of the mixing bowl and look somewhat like the image below:
- Working from the center of the dough ball outward gently insert your fingers and pull the dough in opposite directions until you have two evenly sized, but smaller, pieces of dough:
- Take one section of your dough and place the dough between two pieces of non-stick parchment paper like the type I used for this recipe. Gently press down on the section of dough with the rolling pin. As it starts to flatten, begin to roll the dough between the sheets of parchment paper until it is has a thickness of roughly one-eighth of an inch. (Note: You don’t have to be extremely precise here. You want the dough to be thin enough to mold around your filling, but think enough so that it doesn’t tear. It is better to leave the dough section a little thicker)
- Cut your section of dough into two equally-sized pieces with a good set of baking scissors (sometimes called cake flour scissors). These sections will form the top and bottom of your low carb raviolis.
- Lay one section (strip) of dough out on your counter and gently add a spoonful of your ravioli filling (some of my favorite Keto Ravioli fillings are sliced mushrooms or diced peppers). Make sure to leave some space between each spoonful of filling that you placed on top of your section of dough.
- Now, gingerly take the other section of dough and place it uniformly on top of the section on which you just added your ravioli filling, so that the spoonfuls of filling are now sandwiched between each evenly cut section of Almond Flour dough.
- Gently press the top and bottom sections of dough together, mainly pressing around the bumps of filling that now rest between the top and bottom pieces of your dough. The goal of this step is to seal in the filling inside each ravioli. By pressing the dough around the filling we can avoid the raviolis coming apart in the water when we boil them.
- Although I used my handy set of cookie cutters to cut my raviolis into their circular form with the ruffled edges, I only did this because I thought that the rounded shape, along with the edge design, would make a prettier picture for this recipe! Unless you are a food blogger, I suggest you simply, cut a square around each filling bubble in your dough so that you now have what should now resemble a typical, uncooked, pasta ravioli. A typical ravioli is about 1 inch x 1 inch square, but again, you don’t have to be that precise.
- Continue this procedure until you have cut squares and made your Keto Raviolis from the sections of dough that you placed together. The yield – or how many raviolis you get – varies on how much Almond Flour you started with, the thickness of your sections of dough, and how large your ravioli squares are.
- At this point of this (rather long) recipe, you should have a decent number of uncooked raviolis that have been filled with your favorite low carb filling. From this point on, this recipe is like any other recipe using pre-made, uncooked pasta – the difficult part is over!
- Take a large pot of water on high heat on your stove top and bring to a boil. Add in some salt (this will prevent the raviolis from sticking together later)
- Place your raviolis in the boiling water, cover the pot, and cook them for about 5 minutes. You will know they are done when they float to the surface of the boiling water, similar to traditional pasta raviolis.
- Drain the water from your pot.
- Top your raviolis with a delicious, low carb, low sodium marinara sauce, and 6 pinches or shakes of dried oregano and enjoy!
Notes
- Feel free to choose different ingredients for your Keto Ravioli filling. I usually use mushrooms OR peppers, but you can combine these if you like.
- This is quite an involved recipe as you can plainly see from all of the step-by-step instructions I provided above, so to avoid a lot of the hassle and save a tremendous amount of time, simply use these Pre-Made Almond Flour raviolis (they are very good). The only downside, if any, to using these keto-friendly raviolis is that they come with a very limited number of choices of fillings. (Hint: My favorite are the Butternut Squash Almond Flour Raviolis).
- If you enjoy keto-friendly recipes, please check out my super-healthy keto scrambled eggs with asparagus and tomatoes recipe.
- ***Since Almond Flour is made from almonds, this recipe is NOT a good option for anyone with a peanut allergy! For these folks, it is probably best to try making your Keto Raviolis using the Provolone slices, as instructed above.
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- Another thing to note is that some of the ingredients required to make these low carb, keto raviolis using almond flour are somewhat expensive, for example, some of the binding and rising ingredients are expensive. Whey isolate, in particular, has become quite pricey.
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SUPER EASY KETO RAVIOLIS RECIPE
SUPER EASY TWO-STEP KETO RAVIOLIS RECIPE
Bar far, the easiest way to make KETO raviolis is to simply buy them, frozen (pre-made). They are generally referred to as Almond Flour raviolis and you can see all of the different types of Almond Flour Raviolis available right now on Amazon’s Whole Foods Market.
Step 1) Buy your favorite, frozen almond Flour Raviolis online – these are MY favorite Keto Raviolis available from Amazon
Step 2) Add frozen raviolis and 3 pinches of salt to a pot of boiling water and let boil until the raviolis float to the surface.
DONE
It has also been in recent years that these were even readily available to purchase online. As the benefits of a Keto and Gluten-Free lifestyle have gained popularity, healthier and alternative food choices are becoming easier to obtain online.
Like many of you, I work full-time and simply cook and share my seasonal recipes with you all out of my love of food and healthy eating. If I didn’t have a food blog I would probably never have even attempted to make such an involved dish, but I certainly hope that you enjoyed my take on these Low Carb Keto Raviolis.
Can these be made a day before and stored in refrigerator in an airtight container?
Hi Michele!
Absolutely! These low carb raviolis can be made the prior day and stored. You didn’t specify ‘cooked’ or not, but I find that storing them after they are made (uncooked) they easily last for 3-4 days in an airtight container. Cooked raviolis, I really only like to store for 1 day because I find that they can become a bit mushy if stored in the refrigerator any longer than that.