Low Carb Butternut Squash Ravioli

Indulge in the comforting flavors of fall with this Low Carb Butternut Squash Ravioli, a creative twist on the classic favorite that caters to your low-carb lifestyle. Made with a tender almond flour pasta dough and filled with a creamy blend of roasted butternut squash, Parmesan, and ricotta, this dish is a perfect harmony of rich textures and seasonal flavors. The ravioli is gently simmered to perfection and finished in a luxurious sage butter sauce, enhancing its aromatic warmth. With only 30 minutes of prep time, this recipe achieves gourmet results while keeping things approachable for home cooks. Perfect for a cozy dinner or an elegant holiday appetizer, this low-carb option proves that comfort food can be both indulgent and guilt-free.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups (peeled, cubed) Butternut squash
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 0.5 teaspoon Garlic powder
• 0.25 cup Grated Parmesan cheese
• 0.5 cup Ricotta cheese
• 3 Large eggs
• 3 ounces Cream cheese
• 1 cup Almond flour
• 0.5 teaspoon Xanthan gum
• 2 tablespoons Butter
• 8 Fresh sage leaves

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Toss the butternut squash cubes with olive oil, salt, pepper, and garlic powder on a baking sheet.

Step 3

Roast in the preheated oven for 25-30 minutes until tender and slightly caramelized.

Step 4

While the squash is roasting, prepare the low-carb pasta dough. In a mixing bowl, combine almond flour, xanthan gum, and a pinch of salt.

Step 5

In a separate bowl, whisk together two of the eggs and cream cheese until smooth.

Step 6

Add the egg mixture to the dry ingredients and mix until a dough forms. Knead gently with your hands until smooth.

Step 7

Place the dough between two sheets of parchment paper and roll it out to about 1/16-inch thickness. Set aside.

Step 8

Once squash is roasted, transfer to a bowl and mash until smooth.

Step 9

Stir in Parmesan cheese and ricotta cheese into the mashed squash, mixing well to combine.

Step 10

Cut the pasta dough using a knife or ravioli cutter into squares about 2 inches by 2 inches.

Step 11

Place a teaspoon of squash filling onto half of the pasta squares.

Step 12

Brush the remaining egg (lightly beaten) around the edges and top with another pasta square. Press firmly to seal and remove air bubbles.

Step 13

Bring a large pot of salted water to a gentle simmer.

Step 14

Carefully drop the ravioli in batches and cook for 2-3 minutes or until they float to the surface.

Step 15

Remove with a slotted spoon and set aside.

Step 16

In a skillet, melt butter over medium heat until bubbly. Add sage leaves and fry until crispy, about 1 minute.

Step 17

Toss cooked ravioli gently in the sage butter.

Step 18

Serve hot with extra Parmesan cheese if desired.

Nutrition Facts

Serving size	(943.2g)

Amount per serving	% Daily Value*
Calories	1838.2

Total Fat 149.3g	0%
Saturated Fat 52.4g	0%
Polyunsaturated Fat 3.3g
Cholesterol 805.1mg	0%
Sodium 3482.8mg	0%
Total Carbohydrate 84.0g	0%
Dietary Fiber 26.9g	0%
Total Sugars 15.2g
Protein 70.8g	0%

Vitamin D 124.5IU	0%
Calcium 1328.2mg	0%
Iron 11.0mg	0%
Potassium 1685.2mg	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: 68.5%

Protein: 14.4%

Carbs: 17.1%