Keto Spinach and Ricotta Ravioli

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Keto Spinach and Ricotta Ravioli: A Low-Carb Italian Delight

Meta Title: Keto Spinach and Ricotta Ravioli | Easy Low-Carb Pasta Recipe
Meta Description: Discover a delicious Keto Spinach and Ricotta Ravioli recipe! Enjoy low-carb, gluten-free homemade pasta filled with creamy ricotta and spinach, topped with a rich sage butter sauce.

Introduction

Missing pasta while living a keto lifestyle? You’re not alone! Traditional ravioli may be off-limits on a low-carb diet, but that doesn’t mean you have to give up your favorite Italian flavors. Keto Spinach and Ricotta Ravioli brings you all the cheesy, comforting satisfaction of classic ravioli—with none of the carb overload.

Made with a keto-friendly almond flour dough and packed with a creamy spinach-ricotta filling, these ravioli are finished with a fragrant sage butter sauce for a restaurant-quality meal right at home. Let’s dive into this delicious recipe that’s sure to impress both keto and non-keto eaters alike!

Why You’ll Love This Keto Ravioli Recipe

  • Low-Carb and Gluten-Free: Perfect for keto, paleo, and gluten-free lifestyles.
  • Rich in Flavor: The creamy ricotta-spinach filling pairs perfectly with the buttery sage sauce.
  • Homemade Comfort Food: Bring Italian comfort food back into your keto meal rotation.
  • Simple Ingredients: Easy-to-find ingredients with minimal prep.

Ingredients You’ll Need

For the Dough:

  • 2 cups almond flour
  • 1 cup mozzarella cheese, shredded
  • 2 oz cream cheese
  • 1 large egg
  • ½ teaspoon salt

For the Filling:

  • 1 cup ricotta cheese
  • 1 cup spinach, cooked and chopped
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

For the Sage Butter Sauce:

  • ½ cup unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Prepare the Dough

  1. Melt the Cheese:
    In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring each time, until fully melted and smooth.
  2. Form the Dough:
    In a large mixing bowl, combine the melted cheese, almond flour, egg, and salt. Mix thoroughly until a dough forms.
  3. Knead the Dough:
    Turn the dough onto a surface lined with parchment paper. Knead until smooth and elastic.
  4. Roll the Dough:
    Divide into two equal portions. Roll each portion into thin sheets between two pieces of parchment paper.
  5. Chill the Sheets:
    Refrigerate the dough sheets for 30 minutes to firm them up for easier handling.

Step 2: Make the Filling

  1. Combine Ingredients:
    In a medium bowl, mix ricotta cheese, chopped cooked spinach, Parmesan cheese, garlic powder, salt, and pepper until well combined.

Step 3: Assemble the Ravioli

  1. Spoon the Filling:
    Remove the dough sheets from the fridge. On one sheet, place small mounds of the filling spaced evenly apart.
  2. Seal the Ravioli:
    Carefully place the second sheet over the top. Press around each mound to seal the dough, ensuring no air pockets.
  3. Cut the Ravioli:
    Use a ravioli cutter, pizza cutter, or knife to cut out individual ravioli.

Step 4: Cook the Ravioli

  1. Boil Water:
    Bring a large pot of salted water to a gentle boil.
  2. Cook Ravioli:
    Carefully drop the ravioli into the boiling water. Cook for 2-3 minutes or until they float to the surface.
  3. Drain:
    Remove the cooked ravioli using a slotted spoon. Set aside.

Step 5: Make the Sage Butter Sauce

  1. Melt Butter:
    In a skillet, melt unsalted butter over medium heat.
  2. Add Garlic and Sage:
    Sauté minced garlic and chopped sage until fragrant, about 1-2 minutes.
  3. Season:
    Add salt and pepper to taste.

Step 6: Serve

  • Plate the cooked ravioli.
  • Generously drizzle the sage butter sauce over the top.
  • Garnish with extra Parmesan cheese and a sprinkle of fresh parsley if desired.
  • Enjoy immediately!

Nutrition Information (Per Serving)

  • Calories: 480
  • Total Fat: 42g
  • Saturated Fat: 18g
  • Trans Fat: 0g
  • Cholesterol: 123mg
  • Sodium: 570mg
  • Total Carbohydrates: 10g
  • Dietary Fiber: 4g
  • Sugars: 2g
  • Protein: 18g

Note: Nutrition values are estimates and may vary based on the brands of ingredients used.

Tips for Perfect Keto Spinach and Ricotta Ravioli

  • Don’t Skip the Chilling Step: Chilling the dough sheets makes them easier to handle and prevents tearing.
  • Cook Gently: Boil the ravioli over medium heat to avoid breaking the delicate dough.
  • Use Fresh Herbs: Fresh sage really elevates the butter sauce with vibrant, earthy flavors.
  • Freeze for Later: You can freeze assembled, uncooked ravioli. Just boil from frozen for an extra minute or two.

Conclusion

With a little bit of effort, Keto Spinach and Ricotta Ravioli brings a gourmet, low-carb pasta experience right to your table. Creamy ricotta, nutrient-rich spinach, and a savory sage butter sauce make this dish both comforting and luxurious—without the carb crash.

Whether you’re preparing a special dinner or just craving some hearty Italian comfort food, this recipe is sure to satisfy without compromising your keto goals.

📌 Save It for Later!

Pin this recipe on Pinterest, bookmark it, and share with your keto-loving friends. Good food is meant to be enjoyed together—even on a low-carb diet!

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