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Keto Ravioli

Updated: Dec 11, 2019

Pasta is something that I have always missed while following a ketogenic diet. This Keto Ravioli Recipe is sure to hit the spot! Although it can take some time to make, the results are totally worth it! You can even freeze them for later use. Fried or boiled, these keto ravioli are sure to help that pasta craving!


Total Time: 25 minutes

Servings: 4

Macros per serving:

Calories: 345

Fat: 25g

Total Carbs: 17g

Fiber: 11g

Net Carbs: 6g

Protein: 18g



(Ingredients can be purchased by clicking on the green link)


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Let’s Do This!

  1. Add ricotta, Parmesan, and mozzarella cheeses to a small bowl.

  2. Add parsley, salt, and pepper to the cheese mixture.

  3. Mix in one large egg.

  4. set aside while you make the pasta using the linked recipe!

  5. Roll your pasta into 1/16th inch thick sheets

  6. cut into an equal number (12-16 of each) of 3x3 and 4x4 squares. Note: this isn't necessary if you have a ravioli pan. In which case, you know what to do and can skip the rest.

  7. Place 1 tbsp of the filling on each 3x3 pasta square

  8. lay a 4x4 pasta square over each. You will have to crease it in order to make the "bubble"

  9. Using a wet fork, crimp the edges around each ravioli.

  10. Optionally you make trim each side to make it perfectly square

  11. If you are frying them, heat up 1 tbsp of olive oil in a frying pan. Otherwise, boil some water.

  12. If frying, cook ravioli for about 2 minutes on each side. If boiling, boil for about 2 minutes.

  13. Serve with our marinara sauce!


How We Did It!

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