A homemade keto ravioli recipe. An easy tutorial for how to make keto ravioli dough plus a delicious and strong filling that will satisfy your pasta cravings. Low carb, gluten grain and sugar free.
I actually really liked this recipe. It may seem a bit tedious, but it really hits the spot and let’s be honest, if youre going to make keto pasta, it will be a bit of hard work. The recipe however, while may take some time, is actually fairly easy and straightforward to follow. I think even the most novice of cooks will be able to make these raviolis!
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A lot of people will probably ask if you can replace the whey isolate with anything, and I recommend adding an extra 2-3 tbsp of psyllium husk if you are going to take out the whey.
All in all, I highly recommend this recipe. Each ravioli is under 1 net carb!
I managed to get roughly 15 large ravioli, but if you make them small, you can probably get around 30!
If you like this recipe, make sure to check out our keto lasagna noodles and keto dumplings!
2 tbsp olive oil
1/2 cup (100g) raw spinach
1 stalk green onion - chopped
1 tsp garlic powder
salt and pepper
1.5 cups (150g) cheese of your choice (I used blue, but ricotta also works)
- On a stove over medium high heat, saute the spinach until it wilts and reduces in size by half.
- Use scissors or a knife to cut the spinach up into smaller pieces.
- Add in the green onion, salt, pepper, garlic powder and blue cheese.
- Lower the heat to medium low and cook until the cheese has melted. Stir all together.
- Take off heat and let it cool.
- While the filling cools, whisk together the almond flour, whey isolate, psyllium husk and xanthan gum in a mixing bowl.
- Pour in the olive oil, egg and water.
- Stir until it forms a crumbly dough, then start to knead with your hands until all the dough is incorporated.
- It will become sticky, so let the dough sit for 1-2 minutes.
- Split the dough in half.
- Take one section and place it between two pieces of parchment paper. Use a rolling pin to roll it 1/8'' inch thin. If it becomes semi transparent, it will be tougher to work with so make sure it's thick enough to pick up without tearing.
- Cut two even strips of dough.
- Place several small spoonfuls of the filling on to one of the strips.
- Gently lift the other strip and place it top of the other (the one with the filling) and press down around the filling so it forms a bubble of filling.
- Make sure that both strips of dough are pressed together enough so that it won't fall apart in the water..
- Cut around each filling bubble to make a square.
- Continue to make ravioli with the rest of the dough.
- Bring a pot of water to a boil on high heat.
- Drop in your ravioli, cover and cook for 5 minutes.
- Top with your favourite sauce and enjoy!
This makes roughly 15 large ravioli or 30 small ravioli.
Nutritional information (per large ravioli)
- CALS: 87
- FAT: 6.4
- CARBS: 2.3
- FIBRE: 1.6
- NET CARBS: 0.7
- PROTEIN: 5.5
Serving Size: 1
Amount Per Serving:
Calories: 87 Total Fat: 6.4g Carbohydrates: 2.3g Fiber: 1.6g Protein: 5.5g