Keto Butternut Squash Ravioli

Delight in the rich flavors of Keto Butternut Squash Ravioli, a low-carb twist on a classic Italian favorite! This recipe combines the natural sweetness of roasted butternut squash with a creamy Parmesan filling, all enveloped in a tender, cheesy almond flour dough. Each ravioli is pan-seared to golden perfection and finished with a luxurious sage-infused butter sauce, offering a gourmet dining experience that's completely keto-friendly. Perfect for a special dinner or when you're craving comfort food without the carbs, this dish is gluten-free, easy to prepare, and bursting with bold, satisfying flavors. Whether you're following a keto diet or simply looking for a creative meal idea, this butternut squash ravioli will have everyone at the table asking for seconds!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Butternut squash
• 2 cups Almond flour
• 2 oz Cream cheese
• 2 cups Shredded mozzarella cheese
• 1 large Egg
• 0.5 cup Parmesan cheese
• 1 tbsp Olive oil
• 0.5 tsp Garlic powder
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Unsalted butter
• 6 leaves Fresh sage leaves

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

Peel and cube the butternut squash and place it on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and black pepper, and toss to coat evenly.

Step 3

Roast the butternut squash in the oven for 20-25 minutes or until tender and slightly caramelized. Remove from the oven and let it cool slightly.

Step 4

While the squash is roasting, in a medium saucepan, combine the cream cheese and mozzarella over low heat and melt, stirring constantly until smooth.

Step 5

Remove the cheese mixture from the heat and stir in almond flour, garlic powder, and egg until a dough forms. Knead the dough a little and let it cool for a few minutes.

Step 6

Transfer the cooled butternut squash to a food processor. Add parmesan cheese and pulse until smooth.

Step 7

Roll out the dough between two pieces of parchment paper to a thickness of about 1/8 inch.

Step 8

Cut the dough into circles using a cookie cutter or a glass. Place a spoonful of butternut squash filling in the center of half of the circles.

Step 9

Place the remaining dough circles on top and press the edges with a fork to seal the ravioli.

Step 10

Melt butter in a large skillet over medium heat. Add fresh sage leaves and fry until crisp.

Step 11

Gently add the ravioli to the skillet and cook for 2-3 minutes on each side or until golden brown.

Step 12

Serve the ravioli with crispy sage butter spooned over the top. Enjoy your keto butternut squash ravioli!

Nutrition Facts

Serving size	(835.8g)

Amount per serving	% Daily Value*
Calories	2740.8

Total Fat 224.5g	0%
Saturated Fat 73.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 543.9mg	0%
Sodium 3336.8mg	0%
Total Carbohydrate 78.8g	0%
Dietary Fiber 28.3g	0%
Total Sugars 13.2g
Protein 126.5g	0%

Vitamin D 53.8IU	0%
Calcium 2668.6mg	0%
Iron 10.0mg	0%
Potassium 775.4mg	0%

*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.

Source of Calories

Fat: 71.1%

Protein: 17.8%

Carbs: 11.1%