Want a cheap and easy recipe for keto ravioli? (No pasta required, actually!) Then look no further! These keto ravioli are easy to make and tasty too! Just throw whatever you have on hand into a mini muffin tin and bake them until golden brown!
I was amazed when I saw these ravioli recipes that have no pasta in them. I don’t normally like to go the no-pasta route, but this one is great! It’s simple, easy, and full of flavor. It’s a great way to use up leftover chicken and save some money.
Ravioli without the pasta! Say what?!
Oh keto, I love you so, but sometimes I really do miss pasta. I’ve tried all of the pasta alternatives but none of them have quite hit the spot… until now.
Introducing keto ravioli!
This delicious low carb dish is great to serve as an appetizer or even as a main course. All the delicious ravioli flavor you love without all the added carbs. My family practically asks me to make this meal every day, it’s that good!
What’s more impressive is the minimal ingredients list required to make keto ravioli. The “pasta” portion is simply slices of provolone cheese with some jazzed up Italian sausage in the middle, topped with Rao’s marinara (it’s one of our favorite keto-friendly pasta sauces!).
Just a little tip when making your keto ravioli:
This can get a little sticky so it’s best to line your baking sheet with parchment paper to keep the ravioli from sticking. Then once done, top the ravioli with grated parmesan cheese (yep, more cheese!) and enjoy!
yield: 4 SERVINGS
prep time: 15 MINUTES
cook time: 4 MINUTES
total time: 19 MINUTES
Delicious low carb ravioli made with provolone cheese in place of traditional pasta.
- 24 slices provolone cheese
- 1 lb. Italian ground sausage, cooked and drained
- 2 tablespoons cream cheese
- 2 tablespoons sour cream
- 1 cup mozzarella cheese, shredded
- 1/2 cup Rao’s Marinara
Preheat oven to 350 degrees.
Line a baking sheet (or baking sheets) with parchment paper. Add the 24 slices of provolone cheese to the baking sheet or sheets (depending on how large your baking sheets are) leaving space in between each piece and set aside.
In a small bowl, mix together cooked Italian ground sausage, cream cheese, sour cream, and shredded cheese and set aside.
Place the baking sheet in the oven for 3 minutes or until cheese starts to bubble and turn golden brown around the edges. Remove the baking sheet from the oven and let cool for 3-5 minutes. You may have to do this in stages if you’re using more than one baking sheet.
Add a scoop of Italian sausage filling to the middle of twelve cheese slices. Place the remaining twelve slices of melted provolone on top, lifting gently with a spatula.
Once placed, press down to seal the edges of the provolone cheese.
Turn oven to broil and place the baking sheet back in the oven. Keep an eye on the ravioli, you will only want these in for 30 seconds or so, just enough to heat the top slice to really seal the edges.
Remove ravioli from the oven and let cool for a few minutes before plating. Serve with your favorite keto marinara sauce and parmesan cheese (or pecorino romano!). Enjoy!
Yield: 12, Serving Size: 3
Amount Per Serving:
1128.5 Calories | 89.9g Fat | 5.3g Total Carbs | 0g Fiber | 0g Sugar Alcohol | 64.8g Protein | 5.3g Net Carbs
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Pasta night is back on, even in a keto household!
We’re so impressed with this keto ravioli hack, and who could say no to a dish with so much cheese!? Even your non-keto friends and family will be sneaking away grab a few more while you’re not looking.
My team member, Jenna, gave this recipe a test for me, and here’s what she had to say:
“This recipe is completely brilliant! The melted cheese stuffed and covered in mozzarella totally tasted like homemade ravioli, I’m seriously shocked! I’m adding this yummy dinner to my weekly rotation for sure.” – Jenna
I hope that your entire family loves this delicious keto ravioli recipe as much as mine did. Enjoy!
Need more great keto dinner ideas? We’ve got ya covered!
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