Sure! Here’s a simple keto ravioli recipe that’s low-carb, rich, and satisfying — and it doesn’t use traditional pasta dough:
Keto Ravioli (Cheese Dough Method)
Ingredients:
1 ½ cups shredded mozzarella cheese
2 oz cream cheese
¾ cup almond flour
1 egg (for egg wash)
Filling ideas:
Ricotta cheese + spinach
Ground beef + marinara + parmesan
Mushrooms + goat cheese
Optional seasoning for dough:
½ tsp garlic powder
½ tsp Italian seasoning
Instructions:
Make the dough:
In a microwave-safe bowl, combine mozzarella and cream cheese.
Microwave for 45–60 seconds, stir, and microwave another 30 seconds until melted.
Stir in almond flour and optional seasonings. Knead it with your hands until it forms a smooth dough (it’ll be a little sticky but manageable).
Roll out the dough:
Place the dough between two sheets of parchment paper.
Roll it out to about ⅛ inch thickness.
Assemble ravioli:
Cut into even squares (about 2 inches wide).
Place a small amount of your chosen filling in the center of half the squares.
Brush edges with a beaten egg, top with another square, and press the edges down with a fork.
Bake or pan-fry:
Bake: Preheat oven to 375°F (190°C), line a baking sheet with parchment, and bake for 10–12 minutes until golden.
Pan-fry: Heat a little olive oil or butter in a pan and fry ravioli 1–2 minutes on each side until crispy and golden.
Serve:
Top with keto-friendly marinara sauce, pesto, or brown butter with sage.
