If you're missing pasta on your low-carb diet, this Keto Ravioli Recipe is exactly what you need. Using a fathead ravioli dough made with mozzarella cheese, this carb ravioli substitute delivers the taste and texture of traditional Italian pasta dishes—without the carbs.
Jump to:
- Preparation and Cooking Overview
- Chef's note
- Ingredients for This Keto Ravioli Recipe
- Ingredient Substitutions
- Additional Ingredients
- Cooking Tools Required
- How to Make Keto Ravioli: Step-by-Step Guide
- Cooking methods
- Preparation Steps
- Cooking Instructions
- What to Serve with Keto Ravioli
- How to Make It Healthier
- What Can I Prepare Ahead of Time?
- Storage and Reheating Instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and Cooking Overview
Make a keto dough using mozzarella, almond flour, and cream cheese, then roll it out and cut it into squares. Fill each square with a ricotta cheese mixture, seal the edges, and cook by boiling for a soft texture or pan-frying for a crispy finish. The entire process takes about 30 minutes, giving you a delicious low-carb pasta alternative.
Chef's note
If you prefer a creamier texture, mix in a bit of cream cheese with the ricotta, or stir in finely chopped basil or parsley for a hint of freshness. For a heartier option, add cooked ground beef for extra protein, a spoonful of marinara sauce for a rich Italian flavor, or sautéed spinach blended with ricotta for a creamy, veggie-packed twist.
Ingredients for This Keto Ravioli Recipe
For the Dough
For the Cheese Filling
Ingredient Substitutions
Additional Ingredients
Cooking Tools Required
How to Make Keto Ravioli: Step-by-Step Guide
Cooking methods
Preparation Steps
- Preheat oven to 375°F (if baking instead of boiling).
- Prepare a sheet of parchment paper for rolling out the dough.
Making the Dough
- Melt the mozzarella and cream cheese in a microwave-safe bowl (1 minute, then stir). Continue in 20-second increments until smooth.
- In a separate bowl, mix almond flour, xanthan gum, and salt.
- Beat the egg and mix it with the dry ingredients first before adding hot cheese (prevents cooking the egg prematurely).
- Knead the dough into a smooth ball.
- Roll the dough between two sheets of parchment paper until thinner than ⅛ inch.
Preparing the Filling
- Combine ricotta, grated mozzarella, garlic powder, salt, and black pepper in a bowl.
Assembling the Ravioli
- Cut dough into squares (inch ravioli) using a pizza cutter or cookie cutter.
- Place a strong filling mixture in the center of each square.
- Top with another piece of dough and seal the edges tightly using a fork.
Cooking Instructions
Boiling Method
- Bring a large pot of boiling water to a gentle boil.
- Cook the ravioli for 3-5 minutes or until they float.
- Use a slotted spoon to remove and drain well.
Pan-Frying Method
- Heat butter or olive oil in a large skillet over medium heat.
- Cook the ravioli for 2-3 minutes per side until golden brown and crispy.
- Serve with Brown Butter Sauce or a creamy garlic butter combination.
Chef's pro tip
Failing to seal the ravioli edges properly can cause them to open while boiling. Press the edges firmly with a fork and ensure there are no gaps to keep the filling inside. Avoid overstuffing, as too much filling can make sealing difficult and cause the ravioli to burst while cooking. If the dough is too sticky, chill it for a few minutes before rolling for easier handling.
What to Serve with Keto Ravioli
How to Make It Healthier
What Can I Prepare Ahead of Time?
Storage and Reheating Instructions
Storage Instructions
Reheating Best Practice
Recipe wrap-up and conclusion
This homemade keto ravioli recipe is a fantastic way to enjoy low-carb ravioli while keeping your carb count low. Whether you go for cheesy spinach ravioli, beef ravioli, or butternut squash filling, this dish will become a favorite keto pasta recipe in your home.
Give it a try and let us know your favorite keto ravioli hack!
Frequently asked questions
📖 Recipe
Keto Ravioli
Ingredients
For the Dough
- 1 ½ cups shredded mozzarella cheese or Mozzarella Deli Slices
- 2 oz cream cheese
- 1 ¼ cups almond flour or almond meal for a slightly coarser texture
- ½ teaspoon xanthan gum optional for elasticity
- 1 large egg
- ½ teaspoon salt
For the Cheese Filling
- ½ cup ricotta cheese full-fat for the best texture
- ½ cup grated mozzarella cheese
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
Preparation Steps
- Preheat oven to 375°F (if baking instead of boiling).
- Prepare a sheet of parchment paper for rolling out the dough.
Making the Dough
- Melt the mozzarella and cream cheese in a microwave-safe bowl (1 minute, then stir). Continue in 20-second increments until smooth.
- In a separate bowl, mix almond flour, xanthan gum, and salt.
- Beat the egg and mix it with the dry ingredients first before adding hot cheese (prevents cooking the egg prematurely).
- Knead the dough into a smooth ball.
- Roll the dough between two sheets of parchment paper until thinner than ⅛ inch.
Preparing the Filling
- Combine ricotta, grated mozzarella, garlic powder, salt, and black pepper in a bowl.
Assembling the Ravioli
- Cut dough into squares (inch ravioli) using a pizza cutter or cookie cutter.
- Place a strong filling mixture in the center of each square.
- Top with another piece of dough and seal the edges tightly using a fork.
Cooking Instructions
- Boiling Method
- Bring a large pot of boiling water to a gentle boil.
- Cook the ravioli for 3-5 minutes or until they float.
- Use a slotted spoon to remove and drain well.
- Pan-Frying Method
- Heat butter or olive oil in a large skillet over medium heat.
- Cook the ravioli for 2-3 minutes per side until golden brown and crispy.
- Serve with Brown Butter Sauce or a creamy garlic butter combination.
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