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prep time
1 h 5 min
cook time
10 min
ready time
1 h 15 min
Keto Homemade Ravioli w Spinach and Red Sauce
The ultimate Keto pasta recipe is at your fingertips on the Carb Manager app! This meal is entirely homemade; all from scratch. Keto-friendly egg noodle pasta dough is rolled thin and filled with a creamy and light cheese mixture. The dough folds perfectly into ravioli and can be fried in a pan of oil or butter. Served with the ravioli is a creamy red sauce with extra Keto fats included. A handful of spinach tossed in the sauce provides more texture and fiber for a sneaky way to eat some greens. This isn’t a recipe you want to make on an everyday basis, but it’s good to use when you have a little extra time to spend on your meals and want to make something especially delicious. Any leftovers or extra ravioli can be frozen and used for another time!
I Froze My Dough
Whether you freeze the dough on purpose to use at a later time, or you accidentally chilled your dough for too long and now it’s solid as a rock, you need to thaw the dough before you work with it. You cannot leave the frozen dough out at room temperature to thaw. It must thaw in your refrigerator or it will become a soft, sticky mess. Try to plan ahead and give your dough enough time to come to the perfect temperature to work with.
Easy Keto Pasta Recipe Meal Prep
Use the allotted prep time to make a large batch of ravioli. Once you have the raw ravioli filled, shaped, and frozen, you can keep them stored in an airtight container in your freezer for a couple of weeks. Making the red sauce and cooking the ravioli takes just minutes to prepare for those fast weeknight dinners. You can even use this Keto pasta recipe as a quick lunch idea when you have the ravioli prepped in your freezer.
Net Carbs
3.7 g
Fiber
3.8 g
Total Carbs
7.7 g
Protein
7.7 g
Fats
21.3 g
240 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1 cup
Baking Aids Xanthan Gum
2 tsp
Salt
0.25 tsp
Apple cider vinegar
0.5 tbsp
Raw egg
1 large
Water
0.5 tbsp
Ricotta cheese, whole milk
1 tbsp
Sour cream
2 tsp
Salt
0.25 tsp
Beef broth
0.75 cup
Tomato paste
2 tbsp
Salt
0.25 tsp
Black pepper
0.13 tsp
Oregano, dried
0.25 tsp
Basil, dried
0.25 tsp
Thyme, dried
0.13 tsp
Garlic powder
0.13 tsp
Onion powder
0.13 tsp
Crushed Red Pepper Flakes
0.13 tsp
Cream Heavy Whipping
2 tbsp
Butter, unsalted
1 tbsp
Spinach
1 oz
Olive Oil
4 tsp
Recipe Steps
steps 5
1 h 15 min
Step 1
Sift together almond flour, xanthan gum, and salt, and add them to a stand mixer with a paddle attachment. Quickly mix in the apple cider vinegar. At a slower speed, mix in the egg and then the water. Once the dough forms into a sticky paste, transfer it to a sheet of plastic wrap. Wrap the dough and flatten it into a thin rectangular shape so it chills quickly. Chill the dough in your refrigerator for 1 hour or in the freezer for 20-30 minutes.Step 2
While the dough is chilling, make the ravioli filling by whisking together ricotta, sour cream, and salt. At your discretion, you can add other seasonings, such as pinches of onion and garlic powder. When the dough has chilled, roll it into a thin sheet between two pieces of parchment paper. Get the dough as close to ⅛” thin as possible - it shouldn’t be transparent, but you may be able to see your hand through the dough. Slice the dough vertically into two short halves. Use a spoon to place 1-teaspoon portions of ravioli filling equal distances apart from each other on one half of the dough.Step 3
Use the parchment paper under the dough to help you lift the empty half up and over the other half with the filling on it. Gently press the dough with your fingers around the pockets of filling and along the edges to help the dough settle in place. Cut approximately 3” squares around the filling, trimming the dough where necessary. There should be little to no leftover trimmings, so use any to fill in any empty spaces or to fix misshapen ravioli. Now, use a fork to carefully seal the edges of the ravioli so the filling cannot escape.Step 4
Place the ravioli in your freezer to chill for 15 minutes. Meanwhile, make the red sauce by heating beef broth, tomato paste, salt, pepper, oregano, basil, thyme, garlic powder, onion powder, and red pepper flakes together in a pot until the broth is simmering. Stir until the tomato paste emulsifies with the broth, then stir in heavy cream. Bring the sauce to a simmer again, and stir in the butter until it’s melted. Tear spinach into pieces with your hands before adding them to the sauce and stirring the pieces in.Step 5
Allow the sauce to bubble over low heat as it reduces down into a thickened red sauce. Once done, you can set it aside from the heat to cool off. While the sauce is reducing, begin heating the olive oil in a wide pan over medium heat on the stove. Once the oil is hot, place the flat side of the ravioli down in the pan. Cook the ravioli on one side until they’re toasted and golden, adjusting the heat as necessary. Flip the ravioli and fry them in the oil on the other side, reducing the heat. Serve the cooked ravioli with warm red spinach sauce.
Comments
Keto Kathy 3 years ago
Or yes you can easily use a food scale and put one ravioli on a plate and add sauce till the total is 2.5 ounces.
Keto Kathy 3 years ago
Because of the carbs in the sauce I see this as one ravioli and subtract that weight from the 2.5 oz and that is the weight of the sauce that goes with the 1 ravioli (or two and double the sauce if you can afford double the carbs)
Petra Maiwald 3 years ago
I haven’t made these yet. One serving is 2.5 ounces. Use a food scale and weight out the ravioli. You can probably eat more than one ravioli.
Chesapeake71 3 years ago
The macros look good for Keto, so I think they are just using one ravioli = 1 serving so it is easy for us to add to our log by putting in how many you ate. 5 would max out my carbs for the day, so I might try it on a day I am only eating one meal.
LeiasMom 3 years ago
I'm also confused. If it's one ravioli, how do you recommend making this into a meal?
KetoKat 3 years ago
One ravioli can’t possibly be 240 cal! So I’m with you… I think it’s a serving of ravioli and not just one sometimes I hate when they don’t have the macros right…
teasjourney 3 years ago
Is the serving size really just ONE ravioli? Or are all 5 ravioli one serving?
Hermitess 3 years ago
No, the recipe for the pasta makes 5 Ravioli but they are 3 inches square so I am thinking it is 1 ravioli as a serving. If you count top and bottom then the pasta equals 6" by 3" so that appears to be one serving size of pasta.
Claudia 3 years ago
Serving size mentions 5 ravioli = 1 serving
Nicolemillern 3 years ago
I was thinking the same thing!