Name: Spinach Ricotta Keto Ravioli
Prep time: 5 min
Cook time: 10 min
Ingredients: 6 slices provolone cheese; 1/4 cup ricotta cheese; 1/2 cup spinach (cooked); 1 tablespoons parmesan (vegetarian); 1 teaspoon salt; 1 teaspoon black pepper; 1/4 teaspoon nutmeg; 1/2 cup marinara sauce

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Gluten Free Nut Free Egg Free Low Carb Vegetarian Keto

Enjoy a cheesy keto ravioli stuffed with spinach and ricotta in this quick and easy keto vegetarian recipe. Slices of cheese are cooked and filled for a great low carb alternative to pasta.

Just 4 ingredients (excluding the spices) are used to make this quick and easy keto ravioli dish. In under 10 minutes you are serving a delicious dish!

Making keto ravioli

I have another keto ravioli recipe that uses zucchini strips but this one is a faster recipe to make if you are in a hurry.

All you need for this recipe is:

Slices of cheese - I used provolone cheese circles but squares can be used too.
Ricotta - If you don't have this to hand, replace it with cream cheese.
Spinach - The measurements in the recipe card are for cooked spinach. I used defrosted.
Marinara sauce - This is purely to serve the ravioli with but you could use another sauce or grated cheese instead.

Recipe Tips

Mozzarella slices can be used instead of provolone cheese. Both are vegetarian (not all cheeses are vegetarian).

Try other fillings. A mixture of cheese, cooked mushrooms or a marinara filling are a few suggestions. Roasted pumpkin and sage for fall!

Instead of folding the cooked cheese slices over the filling, spoon the filling mixture in the centre of one cheese slice and place another cheese slice on top of it. Press down the edges for a large circular ravioli.

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Spinach Ricotta Keto Ravioli

Quick and easy keto ravioli is made with slices of cooked cheese. Filled with a ricotta and spinach mixture for a low carb dinner or lunch.

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Prep Time 5 mins

Cook Time 10 mins

Course Main Course

Cuisine Vegetarian

Servings ravioli

Calories 95 kcal

Ingredients

6 slices provolone cheese

Filling

¼ cup ricotta cheese
½ cup spinach cooked
1 tablespoons parmesan vegetarian
1 teaspoon salt
1 teaspoon black pepper
¼ teaspoon nutmeg

To serve

½ cup marinara sauce

Instructions

Preheat the oven to 180C/350F degrees.
Place the provolone cheese slices on a parchment line. Bake for 5 minutes until the edges are golden.
In a small bowl, mix the ricotta, spinach and parmesan. Season with the salt, pepper and nutmeg.
Remove the cooked cheese slices from the oven and spoon a large tablespoon of the spinach mixture on one side of the cheese slice.
Gently fold the cheese slice over the filling and press down the edges to seal.
Return to the oven and cook for a further 3 minutes.
Serve with marinara sauce (or sauce of your choosing)

Notes

Makes 6 ravioli at 1g net carbs including the sauce.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1ravioliCalories: 95kcalCarbohydrates: 2gProtein: 7gFat: 7gFiber: 1g

Keyword keto pasta

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