Low Carb Spinach and Ricotta Ravioli

Experience the ultimate guilt-free indulgence with this Low Carb Spinach and Ricotta Ravioli recipe, a delicious twist on the classic Italian favorite. Perfectly crafted for low-carb and keto lifestyles, this recipe uses an innovative almond flour and cheese-based dough to create tender, golden ravioli pockets. The luscious filling combines creamy ricotta, freshly sautéed spinach, and a touch of Parmesan for a rich and savory flavor profile. Baked to perfection and drizzled with a fragrant sage butter sauce, this dish is as sophisticated as it is satisfying. With a quick prep time of just 30 minutes and only 10 minutes of cooking, this healthy and gluten-free dinner idea is a must-try for weeknights or special occasions.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 oz Cream cheese
• 1 cup Shredded mozzarella cheese
• 3 tbsp Almond flour
• 2 large Eggs
• 2 cups Fresh spinach
• 1 cup Ricotta cheese
• 2 tbsp Parmesan cheese
• 1 tsp Garlic powder
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Butter
• 1 tbsp Olive oil
• 8 leaves Fresh sage leaves (optional)

Directions

Step 1

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

Step 2

In a microwave-safe bowl, combine the cream cheese and shredded mozzarella. Microwave for 30 seconds to 1 minute, stirring halfway through, until smooth and melted.

Step 3

Quickly mix the melted cheese with almond flour and 1 egg. Knead the mixture into a smooth, pliable dough. Set aside.

Step 4

In a skillet over medium heat, sauté the spinach in olive oil until wilted. Remove from heat and allow to cool slightly. Then, finely chop the spinach.

Step 5

In a mixing bowl, combine the ricotta, Parmesan cheese, garlic powder, spinach, salt, and black pepper. Stir until well incorporated to make the filling.

Step 6

Place the dough between two sheets of parchment paper. Roll it out evenly to about 1/8-inch thickness using a rolling pin.

Step 7

Cut the dough into small squares (around 2-3 inches each). Beat the remaining egg in a small bowl for an egg wash.

Step 8

Spoon a teaspoon of the filling into the center of half of the squares. Brush the edges with the egg wash, then top with another square of dough. Press the edges to seal them tightly, using a fork if desired for decoration.

Step 9

Transfer the ravioli to the prepared baking sheet. Bake for 8-10 minutes until the edges are golden brown.

Step 10

While the ravioli bake, melt butter in a skillet over medium heat. Add sage leaves, if using, and fry until crisp. Drizzle the butter sauce over the ravioli before serving.

Nutrition Facts

Serving size	(654.0g)

Amount per serving	% Daily Value*
Calories	1568.6

Total Fat 128.1g	0%
Saturated Fat 62.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 735.0mg	0%
Sodium 2774.0mg	0%
Total Carbohydrate 32.7g	0%
Dietary Fiber 4.4g	0%
Total Sugars 4.0g
Protein 81.5g	0%

Vitamin D 86.5IU	0%
Calcium 2136.7mg	0%
Iron 5.7mg	0%
Potassium 509.7mg	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: 71.6%

Protein: 20.3%

Carbs: 8.1%