Keto Spinach and Ricotta Ravioli

Keto Spinach and Ricotta Ravioli

Prep Time: 60 minutes

Cook Time: 10 minutes

Servings: 4


For the Dough:

  • 2 cups almond flour
  • 1 cup mozzarella cheese, shredded
  • 2 oz cream cheese
  • 1 large egg
  • 1/2 tsp salt

For the Filling:

  • 1 cup ricotta cheese
  • 1 cup spinach, cooked and chopped
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

For the Sauce:

  • 1/2 cup unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp fresh sage, chopped
  • Salt and pepper to taste


For the Dough:

  1. Combine the mozzarella cheese and cream cheese in a microwave-safe bowl. Melt in the microwave in 30-second bursts, stirring in between.
  2. In a large mixing bowl, combine the melted cheeses with almond flour, egg, and salt. Mix until a dough forms.
  3. Knead the dough on a parchment paper-covered surface until it becomes smooth and elastic.
  4. Divide the dough into two portions and roll each portion into a thin sheet between two sheets of parchment paper.
  5. Refrigerate the sheets for 30 minutes.

For the Filling:

  1. In a mixing bowl, combine ricotta cheese, cooked and chopped spinach, Parmesan cheese, garlic powder, salt, and pepper. Mix well.

Assembling the Ravioli:

  1. Take the dough sheets out of the refrigerator.
  2. Spoon the filling onto one of the sheets in evenly spaced mounds.
  3. Place the second sheet on top of the filling-covered sheet.
  4. Press around each mound of filling to seal the two sheets together.
  5. Use a ravioli cutter or a knife to cut out individual ravioli.

Cooking the Ravioli:

  1. Heat a big saucepan of water with salt until it boils.
  2. Gently drop the ravioli into the boiling water and cook for about 2-3 minutes or until they float to the surface.
  3. Remove the ravioli with a slotted spoon and set aside.

For the Sauce:

  1. In a skillet, melt the unsalted butter over medium heat.
  2. Add minced garlic and chopped sage to the melted butter. Sauté until the garlic is fragrant.
  3. Add salt and pepper to taste when preparing the sauce.


  1. Plate the cooked ravioli and drizzle the sage butter sauce over the top.
  2. Garnish with additional Parmesan cheese and chopped fresh parsley if desired.

Nutrition Information (per serving):

  • Calories: 480
  • Total Fat: 42g
  • Saturated Fat: 18g
  • Trans Fat: 0g
  • Cholesterol: 123mg
  • Sodium: 570mg
  • Total Carbohydrates: 10g
  • Dietary Fiber: 4g
  • Sugars: 2g
  • Protein: 18g

Note: Nutrition values are approximate and may vary based on specific ingredients and brands used.

Enjoy your delicious Keto Spinach and Ricotta Ravioli – a low-carb twist on a classic favorite!

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