Keto Ravioli with Cream Sauce
Indulge in the creamy decadence of this Keto Ravioli with Cream Sauce, a low-carb twist on a classic Italian delight! Made with a rich mozzarella and almond flour dough, these golden baked ravioli are stuffed to perfection with a savory blend of ricotta, Parmesan, garlic, and spinach. Topped with a luscious butter-infused cream sauce, fragranced with a hint of nutmeg and black pepper, this dish is both satisfying and guilt-free. Perfect for keto enthusiasts or anyone looking for a grain-free pasta alternative, this recipe comes together in just under an hour and serves as a comforting, gourmet meal. Garnish with fresh basil leaves for an herby finish, and elevate your next dinner with this elegant yet easy-to-make creation!
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Ingredients
- 150 g Mozzarella cheese, shredded
- 30 g Cream cheese
- 50 g Almond flour
- 1 large Egg
- 0.5 tsp Salt
- 100 g Ricotta cheese
- 40 g Parmesan cheese, grated
- 0.5 tsp Garlic powder
- 50 g Spinach, finely chopped
- 120 ml Heavy cream
- 30 g Butter
- 0.25 tsp Black pepper
- 0.125 tsp Nutmeg, freshly grated
- 10 g Basil, fresh leaves for garnish
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave on high for 60 seconds, then stir well. Repeat in 20-second intervals until the mixture is smooth and fully melted.
Step 3
Add almond flour and a pinch of salt to the cheese mixture. Stir to combine, then add one beaten egg. Mix until a dough forms.
Step 4
Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness. Use a round cookie cutter to cut out circles from the dough.
Step 5
In a separate bowl, mix ricotta cheese, Parmesan cheese, garlic powder, and finely chopped spinach until well combined.
Step 6
Place a teaspoon of the ricotta mixture in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges with a fork to seal.
Step 7
Place the ravioli on the prepared baking sheet and bake in the preheated oven for 10-12 minutes until the edges are golden brown.
Step 8
While the ravioli bakes, prepare the cream sauce. In a small saucepan, melt butter over medium heat. Add heavy cream, black pepper, and a pinch of nutmeg. Stir and let the sauce simmer gently for 5-6 minutes until slightly thickened.
Step 9
Serve the baked keto ravioli hot, drizzled with the prepared cream sauce. Garnish with fresh basil leaves.
Step 10
Enjoy your homemade keto ravioli with cream sauce!
Nutrition Facts
| Serving size | (641.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1897.6 |
| Total Fat 162.7g | 0% |
| Saturated Fat 81.1g | 0% |
| Polyunsaturated Fat 3.2g | |
| Cholesterol 659.5mg | 0% |
| Sodium 3346.1mg | 0% |
| Total Carbohydrate 28.3g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 6.3g | |
| Protein 81.2g | 0% |
| Vitamin D 58.6IU | 0% |
| Calcium 2165.5mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 649.6mg | 0% |
Source of Calories