This recipe for ricotta and Italian sausage ravioli has 6g net carbs per serving. They are a keto-friendly way to enjoy Italian pasta.
Low-Carb Ravioli
These are so much tastier than typical pasta ravioli. When they are fresh out of the oven, they have an almost crispy or crunchy texture. So you can even serve them as a finger food appetizer and dip them in the sauce.
In fact, I prefer to munch on them almost like they are sausage-filled chips. Instead of a soft and sauce pasta dish, I like to eat them as a snack or for lunch.
Keto-Friendly Ravioli
There are just 4 simple ingredients in these keto-friendly raviolis. The shells are made of fresh mozzarella that you brown in the oven for about five minutes. That’s why they come out crispy.
They aren’t made from any kind of dough or flour, just crisped cheese.
Since you will be cutting the mozzarella up into squares to use as the ravioli shells, I suggest buying a block of mozzarella cheese. Shredded cheese won’t hold its shape very well on the parchment paper when you bake it.
I wouldn’t try to use any other type of cheese in place of mozzarella for the shells. They won’t crisp up the same way.
Keto Cheese Ravioli
If you wanted to, you could leave out the Italian sausage and just make these cheese ravioli. It might taste a bit heavy and rich, though. I think the sausage adds a depth of flavor that breaks all of that up.
If you want the cheese ravioli to have a bit more flavor and spice, then add a dash of garlic powder and a pinch of red pepper flakes to the filling. I think the Italian sausage adds plenty of taste, but red pepper flakes always bring out the best!
Italian Sausage Ravioli
As you brown the Italian sausage, you are going to start getting hungry for these little crispy ravioli bites. I like to serve them with these gluten free Italian breadsticks. It’s a fun little Italian meal!
You can certainly use them in your meal prep, but they don’t stay crispy for very long, so eat them as soon as you can. Store them in a sealed food storage bag or container and keep them in the refrigerator for up to 5 days.
If you reheat them in the microwave, they will become very soft, so be careful with that. I prefer to heat them back up in a skillet with some olive oil.
Sausage Ravioli Filling
I used a combination of ricotta cheese, parmesan cheese, and Italian sausage in the filling. There are a few different things you can substitute for ricotta cheese.
Try it with some crumbled goat cheese or mild cottage cheese. Either one will give you a similar taste and texture.
Keto Garlic Cream Sauce
Save this recipe even if it is just to remember how to make the garlic cream sauce! It’s made with a creamy garlic butter combination and has wilted fresh spinach in it and topped with bacon crumbles. It is unforgettable.
Use this sauce for dipping other things (like keto pizza breadsticks). Or toss the sauce with some zucchini or palmini noodles for a keto-friendly pasta dinner. You can even enjoy this sauce drizzled over some chicken breasts.
The options are endless, it’s a very versatile sauce.
Low-Carb Ricotta and Italian Sausage Ravioli
Here’s the list of ingredients that you’ll need to make this low-carb ricotta and Italian sausage ravioli. Exact measurements and instructions are located just a little bit further below.
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Servings: 6 (roughly 6 raviolis per serving)
Net Carbs: 6 net carbs per serving
Ingredients:
For the raviolis:
Mozzarella cheese slices square in shape
Ground Italian sausage
Ricotta cheese
Grated parmesan cheese
Salt and pepper
For the sauce:
Butter
Minced garlic
Heavy whipping cream
Parmesan cheese
Raw spinach
Chopped bacon pieces
Salt and pepper
Instructions:
1. Preheat the oven to 350 degrees.
2. Cook the meat over medium heat in a skillet until completely browned. Let cool and drain any excess grease.
3. Add the meat, ricotta, ¼ cup of Parmesan cheese and salt and pepper to taste to a mixing bowl to combine.
4. Slice each piece of mozzarella cheese in half, and place the half slices of cheese on a parchment lined baking sheet.
5. Bake for 3-5 minutes until the edges are just beginning to brown.
6. Remove, and place a small amount of the filling mixture on one end of each half a slice of each.
7. Fold the other half of the cheese up and over the filling to form a square ravioli.
8. In a saucepan over medium heat, melt the butter.
9. Saute the garlic in the butter for 30 seconds, and then whisk in the heavy whipping cream. Cook until thickened.
10. Add in the parmesan cheese and spinach. Cook until the spinach has wilted.
11. Stir in the bacon pieces as well as salt and pepper to taste.
12.Garnish the raviolis with the sauce before serving.
Low-Carb Ricotta and Italian Sausage Ravioli
Equipment
- Skillet
- Mixing Bowl
- Parchment Paper
- Baking Sheet
Ingredients
Ravioli
- 18 slices Mozzarella Cheese sliced thin, cut in square shapes
- 1/2 pound Ground Italian Sausage
- 1/2 cup Ricotta Cheese
- 1/4 cup Grated Parmesan Cheese
Garlic Cream Sauce
- 2 tbsp Butter
- 2 tsp Minced Garlic
- 1 cup Heavy Whipping Cream
- 1/4 cup Parmesan Cheese
- 3 cups Spinach raw
- 1/3 cup Bacon chopped
Instructions
- Preheat the oven to 350 degrees.
- Cook the meat over medium heat in a skillet until completely browned. Let cool and drain any excess grease.
- Add the meat, ricotta, ¼ cup of Parmesan cheese and salt and pepper to taste to a mixing bowl to combine.
- Slice each piece of mozzarella cheese in half, and place the half slices of cheese on a parchment lined baking sheet.
- Bake for 3-5 minutes until the edges are just beginning to brown.
- Remove, and place a small amount of the filling mixture on one end of each half a slice of each.
- Fold the other half of the cheese up and over the filling to form a square ravioli.
- In a saucepan over medium heat, melt the butter.
- Saute the garlic in the butter for 30 seconds, and then whisk in the heavy whipping cream. Cook until thickened.
- Add in the parmesan cheese and spinach. Cook until the spinach has wilted.
- Stir in the bacon pieces as well as salt and pepper to taste.
- Garnish the raviolis with the sauce before serving.