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Keto Ravoli's
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I scour the internet looking for the best keto recipes. It's actually not easy because some websites actually use other photos of non keto recipes and present them as authentic when your final product will be nothing like the photo.
I discovered this recipe early on when I first started doing keto. It's amazing how the cheese can actually mimic the feel of a good ravioli! But let's be honest. There is nothing like a real ravioli. But this is a good 2nd. It's worth the sacrifice for the carbs.
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My Take on this recipe:
I love this recipe because it's easy and allows you to be creative with your fillings. But I guess that's true with a real ravioli as well isn't it.
I'm sharing two separate recipes for this. Once recipe is for a very nice traditional type ravioli dough using almond flour. The other is the quicker one that I don't mind because it's jus easier to be honest. That is using mozzarella or provolone cheese as the pasta medium for he filling.
What I thought of the taste:
The keto ravioli has a unique taste due to the almond and coconut flours used in the dough. The combination of ricotta and Parmesan in the filling adds a rich and savory flavor. The garlic butter sauce enhances the overall taste, providing a satisfying and comforting dish. The texture of the dough might be slightly different from traditional ravioli, but the flavors come together well for a delicious keto-friendly alternative. Adjust the seasonings and herbs to your liking for a personalized touch. Enjoy your keto ravioli experiment!
What about the Texture?
The texture of keto ravioli can be different from traditional wheat-based ravioli due to the use of almond and coconut flours. Here's a breakdown of what you might expect:
Almond flour and coconut flour have a coarser texture compared to wheat flour. As a result, the dough may be a bit more crumbly and less elastic than traditional pasta dough.
Psyllium husk powder is added to improve the dough's elasticity and structure, but the texture can still be different.
The filling, made with a combination of ricotta and Parmesan, should have a creamy and rich texture. The egg yolk helps bind the ingredients together.
Chopped fresh herbs in the filling add a burst of freshness and may contribute to a more varied texture.
Cooked Ravioli Texture:
When cooked, the keto ravioli might be a bit softer than traditional pasta, and the outer layer may be more delicate.
The use of almond and coconut flours can result in a heartier and nuttier texture, which some people find enjoyable.
Overall Mouthfeel:
While the texture may not perfectly mimic wheat-based ravioli, the overall mouthfeel can still be satisfying. The combination of the creamy filling and the slightly crumbly dough can create a pleasant contrast.
Why I like this recipe over the easier recipe
Prep time: 30 minutes
Cooking Time: 15-20 minutes
- Total Time: 45 Minutes
- Difficulty Level: moderate
- Recipe Makes 4 Servings
Ingredients for Keto Ravioli Dough?
- Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 2 large eggs
- 1 tablespoon psyllium husk powder
- 1/2 teaspoon salt
- Water (as needed)
Ingredient substitutions- Almond Flour Alternatives:
- Hazelnut flour
- Sunflower seed flour
- Walnut flour
- Pecan flour
- Coconut Flour Alternatives:
- Ground flaxseed
- Chia seed flour
- Hemp flour
- Psyllium Husk Powder Alternatives:
- Xanthan gum
- Guar gum
- Egg Replacement:
- If you're looking for an egg replacement, you can try using flax eggs or chia eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit until it thickens.
- Keep in mind that these substitutions may alter the texture and flavor of the dough. It's essential to experiment and adjust quantities accordingly. Additionally, the absorption properties of alternative flours may vary, so you might need to adjust the liquid content to achieve the right dough consistency.
- Tools for the trade
- Cutting board
- Boiling pot
- Spatula
- Mixing bowls
- Measuring cups
- Frequently asked questions about this recipe (FAQs)
- Q1: Can I use other low-carb flours like coconut flour for the dough?
- A1: Yes, you can experiment with other low-carb flours like hazelnut flour, sunflower seed flour, or walnut flour as alternatives to almond flour. Keep in mind that the texture and taste may vary.
- Q2: Are there egg replacements for the dough?
- A2: Flax eggs or chia eggs can be used as replacements. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it thicken.
- Q3: Can I freeze the keto ravioli for later use?
- A3: Yes, you can freeze the uncooked ravioli. Place them on a tray in a single layer until frozen, then transfer to a freezer bag. Cook directly from frozen when ready.
- Q4: How can I prevent the dough from being too crumbly?
- A4: Adjust the water content gradually while making the dough. Add water until the dough forms a cohesive ball. Experiment with the ratio to find the right consistency.
- Q5: Can I make the filling ahead of time?
- A5: Yes, you can prepare the filling ahead and store it in the refrigerator. Allow it to come to room temperature before filling the ravioli.
- Q6: Can I use a different sauce for the keto ravioli?
- A6: Absolutely! You can use a variety of keto-friendly sauces like pesto, Alfredo, or a tomato-based sauce. Adjust the ingredients to fit your dietary preferences.
- Q7: How do I store leftover cooked ravioli?
- A7: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave.
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Chef's Pro Tip
Precision with Ingredients: When working with keto flours, precision is key. Weigh your ingredients using a kitchen scale for accurate measurements. This ensures the right balance of dry and wet ingredients, helping you achieve the desired dough consistency without it being too dry or too sticky.
Chill the Dough: After mixing the dough, consider chilling it in the refrigerator for about 15-30 minutes. Chilled dough is easier to handle and roll out, reducing the risk of it becoming overly sticky or falling apart during the shaping process. 🍝👩🍳
What to fill the ravioli with?
Spinach and Ricotta:
Mix chopped fresh spinach with ricotta cheese, grated Parmesan, and a pinch of nutmeg for a classic and flavorful filling.
Mushroom and Goat Cheese:
Sautéed mushrooms with garlic, thyme, and rosemary combined with creamy goat cheese make for a savory and earthy filling.
Lobster and Cream Cheese:
Cooked lobster meat mixed with cream cheese, chives, and a squeeze of lemon juice creates a luxurious and keto-friendly seafood filling.
Chicken Alfredo:
Shredded cooked chicken blended with Alfredo sauce, garlic, and Italian herbs provides a rich and satisfying filling.
Pumpkin and Sage:
Combine pureed pumpkin with ricotta, grated Parmesan, and chopped fresh sage for a seasonal and slightly sweet filling.
Bacon and Egg Yolk:
Crispy bacon bits mixed with cream cheese and a runny egg yolk make a decadent and indulgent keto ravioli filling.
Artichoke and Feta:
Chopped marinated artichoke hearts mixed with feta cheese, garlic, and black pepper create a tangy and Mediterranean-inspired filling.
Beef and Spinach:
Browned ground beef combined with sautéed spinach, garlic, and a touch of tomato paste for a hearty and flavorful filling.
Three Cheese Blend:
Combine equal parts of cream cheese, mozzarella, and Parmesan for a simple yet rich and cheesy keto ravioli filling.
Zucchini and Pesto:
Spiralized zucchini mixed with homemade pesto, pine nuts, and grated Parmesan for a fresh and low-carb filling.
Time-Saving Tips:
To save time while making keto ravioli, prep all ingredients in advance, use a food processor for dough mixing, and consider pre-made keto pasta sheets if available. Make the filling ahead and invest in ravioli molds or presses for efficient assembly. Optimize rolling and cutting by working on the entire dough at once, and freeze uncooked ravioli for future use. Double the recipe to have extra for freezing and cook ravioli in batches for even cooking. Clean as you go during downtime to minimize post-cooking cleanup. These time-saving tips will help streamline the process and make keto ravioli preparation more efficient.
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Storage and Reheating Instructions:
Storage Instructions:
After preparing keto ravioli, store any leftovers in an airtight container in the refrigerator. Be sure to consume within 2-3 days for optimal freshness. If you've made extra uncooked ravioli, arrange them in a single layer on a tray and freeze until solid, then transfer to a freezer bag for longer storage.
Freezing Instructions:
For uncooked ravioli, freeze them in a single layer on a tray until solid, and then transfer to a freezer bag with parchment paper between layers to prevent sticking. Cook them directly from frozen when needed.
Reheating Cooked Ravioli:
To reheat cooked ravioli, gently simmer them in a pot of hot water for a few minutes until they are heated through. Avoid overcooking to prevent the dough from becoming too soft. Alternatively, you can reheat in the microwave at a lower power setting with a damp paper towel to retain moisture.
Reheating Uncooked Frozen Ravioli:
If you have frozen, uncooked ravioli, you can cook them directly from frozen. Add a few extra minutes to the boiling time, testing one ravioli to ensure it's cooked to your liking. Avoid thawing before cooking.
Tips:
Store and freeze ravioli in portion-sized amounts for convenient use.
When freezing uncooked ravioli, make sure they are well-sealed to prevent freezer burn.
Label the storage containers or bags with the date to keep track of freshness.
If reheating a larger batch, consider doing so in smaller portions to maintain even heating.
Test One First:
If you're reheating a large batch, consider testing one ravioli first to determine the optimal reheating time for the rest.
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Keto RavioliKeto Ravioli:
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Nutritional Information (Per ravioli, Approximate):
For the Dough:
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg yolk
- Salt and pepper to taste
- Chopped fresh herbs (e.g., basil, parsley)
For the Sauce:
- 2 tablespoons unsalted butter
- Minced garlic
- Chopped fresh herbs (optional)
- Salt and pepper to taste
- Yo Mamma's Marinara
- In a bowl, combine almond flour, coconut flour, psyllium husk powder, and salt for the dough. Add the eggs and mix well. If the dough is too dry, add water gradually until it forms a cohesive ball. Wrap in plastic wrap and let it rest for 15-20 minutes.
- In a separate bowl, mix together ricotta, Parmesan, egg yolk, salt, pepper, and chopped herbs for the filling.
- Roll out the dough between two sheets of parchment paper until thin. Cut into squares or circles, depending on your preference.
- Place a small amount of filling in the center of each piece of dough. Fold over and seal the edges to form ravioli.
- Bring a pot of salted water to a gentle simmer. Cook the ravioli for 3-4 minutes or until they float to the surface.
- In a separate pan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Toss in cooked ravioli and coat with the garlic butter sauce. Season with salt, pepper, and additional fresh herbs if desired.
Nutrition Facts
1 ravioli with filling
Amount Per Serving
Calories 120Calories from Fat
% Daily Value*
Fat 10g%
Carbohydrates 4g%
Fiber 2g%
Protein 6g%
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