I recently enjoyed making a Keto Cheese Ravioli Recipe blending mozzarella, cream cheese, almond flour, and Italian seasoning. The vibrant flavors of provolone and Parmesan paired with egg and spices create a low carb marvel that piqued my culinary curiosity and satisfied my appetite for inventive flavors for unexpected twists.
I’m super excited to share my take on a unique keto ravioli recipe that completely flips the script on traditional pasta. I’ve been playing around with a combo of mozzarella, cream cheese and a whole egg mixed with almond flour and a pinch of salt and pepper to form a dough that’s not only low carb but also packs a punch in flavor.
I then blend in chunks of provolone with some grated Parmesan and a dash of Italian seasoning, while adding a few basil leaves for a fresh twist. I’ve always been a fan of innovative low calorie pasta ideas and this dish really stands out among other keto cooking experiments I’ve tried, even when compared to recipes like Keto Italian Sausage Ravioli and Homemade Low Carb Pasta Noodles.
If you’re into recrafting classic Italian dishes into something more in line with recetkas keto, this might be your new go-to meal. Enjoy the adventure in every bite its a real game changer!
Why I Like this Recipe
I really love this recipe for a bunch of reasons. First, I like how the melted mozzarella and cream cheese turn into a soft, pliable dough that almost feels like a magical cheat for making pasta. Second, I’m all about that cheesy filling – the way provolone, Parmesan, and Italian seasoning blend together just gives me all the comfort food vibes I’ve been craving. Third, it’s crazy simple to make which is perfect when I’m in a rush and wanna keep things low carb without sacrificing flavor. Lastly, I appreciate that it’s a keto-friendly meal that still feels indulgent, so I don’t feel like I’m missing out on anything great.
I gotta say, this low carb keto ravioli with provolone is seriously awesome. It’s got all the delicious flavors you want without all the carbs because it uses a clever pasta substitute. The mix of cheeses and seasonings might sound simple, but trust me, every bite is a burst of savory goodness that makes it totally worth it.
Ingredients
- Mozzarella cheese offers a good amount of protein while keeping the carbohydrates low which is great for a keto dish.
It also adds a smooth, melty texture when baked.
- Cream cheese is excellent for adding a rich, creamy taste and healthy fats that help keep you full longer.
Its softness makes it blend in really easily.
- Almond flour provides fiber and is low in carbs making it a smart swap for traditional flours in the dough.
It keeps the recipe both light and healthy.
- Xanthan gum helps improve the dough texture giving it the perfect consistency without altering flavor.
- Dried Italian seasoning brings out a burst of savory flavor that makes each bite interesting and yummy.
Ingredient Quantities
- 2 cups shredded mozzarella cheese (low moisture whole milk mozzarella works best)
- 2 oz cream cheese, softened so it mixes in easy
- 1 large egg
- 1/2 cup almond flour
- Pinch of salt and a pinch of black pepper
- 1/2 teaspoon xanthan gum (optional, helps with the dough texture)
- 6 oz provolone cheese, chopped into small pieces for the filling
- 1/4 cup grated Parmesan cheese (adds extra flavor to the filling)
- 1 teaspoon dried Italian seasoning
- Optional: A handful of fresh basil, roughly chopped
- Optional: 1 cup keto-friendly marinara sauce for serving
How to Make this
1. In a microwave safe bowl, combine the 2 cups shredded mozzarella cheese and the 2 oz softened cream cheese; heat in the microwave for about 1 minute until the cheeses melt together, then stir in the large egg until well mixed.
2. Add in the 1/2 cup almond flour along with a pinch of salt and a pinch of black pepper; if you’re using xanthan gum, add that too. Mix everything well until you get a dough-like consistency.
3. Let the dough cool for a few minutes so it’s easier to handle, then knead it lightly with your hands.
4. On a sheet of parchment paper, roll out the dough using a rolling pin until it’s about 1/8 inch thick.
5. In another bowl, mix the chopped provolone cheese, 1/4 cup grated Parmesan, and 1 teaspoon dried Italian seasoning; if you’re in the mood, throw in a handful of roughly chopped basil for extra flavor.
6. Spread a thin layer of the cheese filling evenly over the rolled-out dough, leaving a small border around the edges.
7. Carefully place another sheet of rolled-out dough on top of the filling. Press gently around the edges to seal the two layers together.
8. Using a knife or a pizza cutter, cut the dough into squares (roughly 2 inches per side works great); if you like, you can press the edges with a fork to ensure they are sealed well.
9. Bring a large pot of salted water to a boil and drop in the ravioli; let them cook for about 3-4 minutes or until they start to float.
10. Remove the ravioli with a slotted spoon, serve warm, and if you want, drizzle with some warm keto-friendly marinara sauce. Enjoy your amazing keto ravioli!
Equipment Needed
1. Microwave-safe bowl (for melting and mixing cheeses)
2. Microwave (to heat the cheese mixture)
3. Mixing spoon or spatula (for stirring the melted cheeses with eggs)
4. Measuring cups and spoons (for proper ingredient portions)
5. Rolling pin (to roll out the dough evenly)
6. Parchment paper (for laying out and rolling the dough)
7. Knife or pizza cutter (to cut the dough into squares)
8. Fork (to press and seal the edges, if desired)
9. Large pot (for boiling water to cook the ravioli)
10. Slotted spoon (to remove the cooked ravioli from the water)
FAQ
Try This Amazing Keto Ravioli Recipe! Substitutions and Variations
- You can swap almond flour for coconut flour, but use less coconut flour since it absorbs more liquid.
- If you don’t have cream cheese, try mascarpone cheese instead – it gives a similar creamy texture even though it’s a bit sweeter.
- Not into eggs? Use a flax egg (mix 1 tablespoon flaxseed meal with 3 tablespoons water) and let it sit for a few minutes to thicken.
- For the mozzarella, if you’re in a pinch, shredded provolone or even cheddar can work – just know the flavor might change a bit.
- If you ran out of Italian seasoning, mix equal parts of dried basil, oregano and thyme to make your own blend.
Pro Tips
1. Make sure you let the melted cheeses cool down a bit before mixin in the almond flour so it doesn’t get too runny and messy; if it’s too hot, the egg might scramble.
2. Don’t rush when kneading the dough; let it rest a minute after microwave heating so it’s easier to handle and won’t tear when you roll it out.
3. When you’re sealing the two dough layers together, try wetting the edges with a little water to help them stick better and keep the filling inside.
4. If your dough feels too sticky, add just a tiny bit more almond flour but be careful not to add too much because it might make the ravioli dry.
Try This Amazing Keto Ravioli Recipe!
My favorite Try This Amazing Keto Ravioli Recipe!
Equipment Needed:
1. Microwave-safe bowl (for melting and mixing cheeses)
2. Microwave (to heat the cheese mixture)
3. Mixing spoon or spatula (for stirring the melted cheeses with eggs)
4. Measuring cups and spoons (for proper ingredient portions)
5. Rolling pin (to roll out the dough evenly)
6. Parchment paper (for laying out and rolling the dough)
7. Knife or pizza cutter (to cut the dough into squares)
8. Fork (to press and seal the edges, if desired)
9. Large pot (for boiling water to cook the ravioli)
10. Slotted spoon (to remove the cooked ravioli from the water)
Ingredients:
- 2 cups shredded mozzarella cheese (low moisture whole milk mozzarella works best)
- 2 oz cream cheese, softened so it mixes in easy
- 1 large egg
- 1/2 cup almond flour
- Pinch of salt and a pinch of black pepper
- 1/2 teaspoon xanthan gum (optional, helps with the dough texture)
- 6 oz provolone cheese, chopped into small pieces for the filling
- 1/4 cup grated Parmesan cheese (adds extra flavor to the filling)
- 1 teaspoon dried Italian seasoning
- Optional: A handful of fresh basil, roughly chopped
- Optional: 1 cup keto-friendly marinara sauce for serving
Instructions:
1. In a microwave safe bowl, combine the 2 cups shredded mozzarella cheese and the 2 oz softened cream cheese; heat in the microwave for about 1 minute until the cheeses melt together, then stir in the large egg until well mixed.
2. Add in the 1/2 cup almond flour along with a pinch of salt and a pinch of black pepper; if you’re using xanthan gum, add that too. Mix everything well until you get a dough-like consistency.
3. Let the dough cool for a few minutes so it’s easier to handle, then knead it lightly with your hands.
4. On a sheet of parchment paper, roll out the dough using a rolling pin until it’s about 1/8 inch thick.
5. In another bowl, mix the chopped provolone cheese, 1/4 cup grated Parmesan, and 1 teaspoon dried Italian seasoning; if you’re in the mood, throw in a handful of roughly chopped basil for extra flavor.
6. Spread a thin layer of the cheese filling evenly over the rolled-out dough, leaving a small border around the edges.
7. Carefully place another sheet of rolled-out dough on top of the filling. Press gently around the edges to seal the two layers together.
8. Using a knife or a pizza cutter, cut the dough into squares (roughly 2 inches per side works great); if you like, you can press the edges with a fork to ensure they are sealed well.
9. Bring a large pot of salted water to a boil and drop in the ravioli; let them cook for about 3-4 minutes or until they start to float.
10. Remove the ravioli with a slotted spoon, serve warm, and if you want, drizzle with some warm keto-friendly marinara sauce. Enjoy your amazing keto ravioli!
