Keto Spinach and Ricotta Ravioli

Satisfy your pasta cravings without straying from your low-carb lifestyle with this decadent Keto Spinach and Ricotta Ravioli. Crafted from a unique almond flour and cheese-based dough, this keto-friendly alternative replicates the delicate texture of traditional pasta while staying gluten-free and low-carb. The creamy spinach and ricotta filling, infused with garlic and Parmesan, adds a burst of flavor and nutrition, perfectly complemented by a simple buttery cream sauce. Ready in just 45 minutes, this elegant dish is perfect for both weeknight dinners and special occasions. Create restaurant-quality keto ravioli at home, and enjoy a meal that's as comforting as it is diet-friendly!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 2 teaspoons Xanthan gum
• 2 large Eggs
• 1 cup Mozzarella cheese (shredded)
• 2 tablespoons Cream cheese
• 2 cups Spinach (fresh or frozen)
• 1 cup Ricotta cheese
• 0.5 cup Parmesan cheese (grated)
• 1 teaspoon Garlic (minced)
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Unsalted butter
• 0.25 cup Heavy cream

Directions

Step 1

In a medium-sized bowl, combine almond flour and xanthan gum. Mix well.

Step 2

In a microwave-safe bowl, combine shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring between each interval, until the mixture is fully melted and smooth.

Step 3

Add the melted cheese mixture to the almond flour mixture and knead it into a dough. Add eggs during kneading to incorporate fully. Form the dough into a cohesive ball and set aside.

Step 4

For the filling, sauté spinach in a skillet over medium heat with 1 tablespoon of butter until wilted (if using fresh) or warmed through (if using frozen). Allow it to cool slightly, then chop finely.

Step 5

In a small bowl, combine chopped spinach, ricotta cheese, Parmesan cheese, garlic, salt, and black pepper. Stir until well mixed.

Step 6

Divide the dough into two equal portions and roll each portion between two sheets of parchment paper until thin (about 1/8 inch).

Step 7

Cut the dough into squares approximately 2 inches by 2 inches. Place a small dollop (about 1 teaspoon) of the spinach-ricotta filling in the center of half of the squares.

Step 8

Cover the filled squares with the remaining dough squares and press the edges firmly with your fingers to seal. For a decorative edge, crimp the sides with a fork.

Step 9

Bring a pot of water to a gentle boil and cook the ravioli in batches for 2–3 minutes or until they start to float. Use a slotted spoon to transfer cooked ravioli to a plate.

Step 10

In a skillet over medium heat, melt the remaining 1 tablespoon of butter and add the heavy cream. Simmer for 2–3 minutes to make a simple sauce.

Step 11

Drizzle the cream sauce over the cooked ravioli, garnish with extra Parmesan cheese or fresh herbs if desired, and serve warm.

Nutrition Facts

Serving size	(1197.5g)

Amount per serving	% Daily Value*
Calories	3039.4

Total Fat 244.2g	0%
Saturated Fat 94.2g	0%
Polyunsaturated Fat 0.4g
Cholesterol 858.3mg	0%
Sodium 4498.4mg	0%
Total Carbohydrate 83.4g	0%
Dietary Fiber 31.3g	0%
Total Sugars 10.2g
Protein 162.0g	0%

Vitamin D 82IU	0%
Calcium 3697.2mg	0%
Iron 18.5mg	0%
Potassium 2317.5mg	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: 69.1%

Protein: 20.4%

Carbs: 10.5%