Low Carb Ravioli with Tomato Sauce

Indulge in the ultimate comfort food without the carb overload with this delectable Low Carb Ravioli with Tomato Sauce. This creative twist on a classic Italian favorite features a rich, cheesy dough made with mozzarella, cream cheese, and almond flour, enveloping a creamy ricotta and spinach filling. Baked to golden perfection, these ravioli are paired with a robust tomato sauce simmered with fragrant garlic, onions, and Italian seasoning. Perfect for keto enthusiasts or anyone seeking a healthier pasta alternative, this recipe delivers all the flavors you love while staying low-carb and gluten-free. Ready in just an hour, it’s a satisfying, wholesome meal that pairs beautifully with a fresh side salad or steamed vegetables. Perfect for weeknight dinners or special occasions, this dish is a game-changer for pasta lovers!

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 oz Cream cheese
• 2 cups Mozzarella cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 1 cup Almond flour
• 1 Egg
• 1 cup Ricotta cheese
• 1 cup Spinach, finely chopped
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 tsp Garlic powder
• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 28 oz Canned crushed tomatoes
• 1 tsp Italian seasoning

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a microwave-safe bowl, combine the cream cheese and mozzarella cheese. Microwave in 30-second intervals, stirring between each interval, until melted and well combined.

Step 3

Stir the grated Parmesan cheese and almond flour into the melted cheese mixture, then add the egg and mix until a dough forms.

Step 4

Knead the dough for a few minutes until it becomes elastic and smooth. Roll it out between two sheets of parchment paper until it's about 1/8-inch thick.

Step 5

Using a circular cookie cutter or a small glass, cut out even circles to make the ravioli.

Step 6

For the filling, combine the ricotta cheese, chopped spinach, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a bowl.

Step 7

Place a small spoonful of the filling onto half of the dough circles. Cover each one with another circle of dough and press the edges together with a fork to seal.

Step 8

Place the ravioli on a baking sheet lined with parchment paper and bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.

Step 9

While the ravioli are baking, heat olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Step 10

Stir in the minced garlic and cook for another minute until fragrant.

Step 11

Add the crushed tomatoes, Italian seasoning, and the rest of the salt and pepper. Let simmer for about 10 minutes to thicken the sauce.

Step 12

Serve the baked ravioli with the tomato sauce spooned over the top. Garnish with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(1763.2g)

Amount per serving	% Daily Value*
Calories	2752.6

Total Fat 209.8g	0%
Saturated Fat 85.0g	0%
Polyunsaturated Fat 6.1g
Cholesterol 677.3mg	0%
Sodium 5016.4mg	0%
Total Carbohydrate 112.0g	0%
Dietary Fiber 27.4g	0%
Total Sugars 50.0g
Protein 138.9g	0%

Vitamin D 48IU	0%
Calcium 3702.0mg	0%
Iron 16.2mg	0%
Potassium 3790.9mg	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: 65.3%

Protein: 19.2%

Carbs: 15.5%