Low-Carb Ricotta and Italian Sausage Ravioli
This recipe for ricotta and Italian sausage ravioli has 6g net carbs per serving. They are a keto-friendly way to enjoy Italian pasta.
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.
Notes
Calories: 315 Net Carbs: 6 Net Carbs Per Serving