Growing up, Sunday dinners were sacred. My mama would spend hours in the kitchen, her hands dusted with flour, rolling out pasta for homemade ravioli. The smells alone would fill our home with so much love, and the taste?
Pure heaven. Now, as a mom of three myself, I cherish those memories, but with bustling schedules and a desire for healthier options, I’ve had to get creative. That’s how I stumbled upon these incredible Low Carb Ravioli Bites!
I remember the first time I made them, skeptical that anything could truly capture that comforting ravioli magic without the carb-heavy pasta. But my kids, even my pickiest eater, devoured them, asking for more. My husband, who usually frowns at anything “low-carb,” was equally impressed.
These aren’t just a recipe; they’re a testament to how we can enjoy our favorite comfort foods in a way that nourishes our bodies and still brings everyone around the table with joy. They’re simple, satisfying, and truly taste like a hug in a bite, making them a staple in our home.
Why You’ll Love These Low Carb Ravioli Bites
You’re searching for delicious, family-friendly meals that fit a low-carb lifestyle, and these Low Carb Ravioli Bites are about to become your new favorite. First and foremost, they deliver big on flavor. We’re talking rich, savory filling encased in a tender, pasta-like shell that truly satisfies those Italian cravings.
Furthermore, these keto ravioli bites are incredibly versatile. You can customize the filling, switch up the sauces, and make them your own. Busy weeknights become a breeze with this recipe; it’s much simpler to prepare than traditional pasta, yet feels just as special.
Moreover, these low carb ravioli are perfect for meal prepping, ensuring you have healthy, delicious options ready to go throughout the week. Finally, you can serve these ravioli bites as a main dish or a fantastic appetizer. They’re a wonderful way to enjoy classic Italian comfort without the carb guilt.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating these amazing Low Carb Ravioli Bites. All these items are readily available at most grocery stores.
For the Low Carb Pasta Dough:
- 1 ½ cups shredded mozzarella cheese, low-moisture, part-skim
- 2 tablespoons cream cheese
- ¾ cup almond flour, blanched and superfine
- 1 large egg
- ½ teaspoon garlic powder
- ¼ teaspoon salt
For the Creamy Ricotta Filling:
- 1 cup whole milk ricotta cheese, well-drained
- ½ cup shredded Parmesan cheese
- ¼ cup chopped fresh spinach, packed (or 2 tablespoons frozen, thawed and squeezed dry)
- 1 large egg yolk
- 1 clove garlic, minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Pinch of nutmeg (optional, but lovely!)
For Serving:
- 1 tablespoon olive oil
- ½ cup sugar-free marinara sauce, warmed (find a great one at your local grocery store)
- 2 tablespoons fresh parsley, chopped, for garnish
- Extra shredded Parmesan cheese for garnish
Substitutions & Variations
Flexibility is key in the kitchen, and these Low Carb Ravioli Bites offer plenty of room for customization. Don’t hesitate to experiment!
Dough Variations:
* Coconut Flour: While almond flour works best for texture, you can try substituting a smaller amount of coconut flour (start with ¼ cup and add more if needed) if you have an almond allergy. Be aware the dough will be less pliable.
* Flavor Boost: Add a pinch of dried Italian seasoning to the dough for an extra layer of herbaceousness.
Filling Alternatives:
* Meat Lover’s: Incorporate ¼ cup of cooked, finely crumbled ground beef or turkey (seasoned with Italian spices) into the ricotta filling for a heartier bite.
* Cheesy Delight: Mix in a tablespoon of shredded provolone or Fontina cheese with the ricotta for a different cheese profile.
* spinach Swap: If you’re not a fan of spinach, kale, finely chopped and sautéed, works well, or simply omit the greens entirely.
* Spicy Kick: Add a pinch of red pepper flakes to the ricotta filling for a touch of heat.
* Sun-Dried Tomato: Chop 2 tablespoons of oil-packed sun-dried tomatoes (drained) and mix them into the filling for a burst of tangy flavor.
Serving Suggestions:
* Cream Sauce: Instead of marinara, try a simple homemade Alfredo or a creamy rosé sauce for a richer experience with your low-carb ravioli.
* Pesto Power: A dollop of fresh basil pesto makes an excellent alternative to tomato sauce.
* Baked Version: For a firmer bite, arrange your assembled ravioli bites on a baking sheet, drizzle with a little olive oil, and bake at 375°F (190°C) for 10-12 minutes until golden brown. This works great if you want to make a large batch of these Low Carb Ravioli Bites.
Step-by-Step Instructions
Making these Low Carb Ravioli Bites is simpler than you might imagine. Just follow these steps, and you’ll have a delicious meal ready in no time.
1. Prepare the Ricotta Filling:
* In a medium bowl, combine the well-drained ricotta cheese, Parmesan cheese, chopped spinach, egg yolk, minced garlic, salt, pepper, and optional nutmeg.
* Mix everything thoroughly until it’s well combined and creamy.
Taste and adjust seasonings as needed. Set aside.
2. Make the Low Carb Pasta Dough:
* In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until completely melted and smooth (about 1-2 minutes total).
Be careful not to overheat.
* Add the almond flour, large egg, garlic powder, and salt to the melted cheese mixture.
* Mix well with a sturdy spoon or a stand mixer with a dough hook until a cohesive dough forms. It will be sticky at first, but keep mixing until it comes together.
3. Roll Out the Dough:
* Place the dough between two sheets of parchment paper.
* Using a rolling pin, roll the dough evenly until it’s about ⅛-inch thick. Aim for a rectangular shape, roughly 9×12 inches.
4. Assemble the Ravioli Bites:
* Carefully peel off the top layer of parchment paper.
* Using a small scoop or teaspoon, drop small dollops of the ricotta filling onto one half of the dough, spaced about 1 inch apart.
Each dollop should be about ½ teaspoon in size.
* Gently fold the other half of the dough over the filling.
* Press down around each dollop of filling to seal the edges and remove any air pockets.
* Using a pizza cutter or a knife, cut around each sealed dollop to create individual Low Carb Ravioli Bites. You can use a ravioli stamp if you have one for a fancier look.
* Gather any dough scraps, re-roll them, and repeat the process until all the dough and filling are used.
5. Cook the Ravioli Bites:
* Heat olive oil in a large non-stick skillet over medium heat.
* Carefully place the Low Carb Ravioli Bites in the hot skillet in a single layer, being careful not to overcrowd the pan.
You may need to cook them in batches.
* Cook for 2-3 minutes per side, until golden brown and slightly crispy. The dough will firm up and the filling will warm through.
* Remove the cooked ravioli bites from the skillet and drain any excess oil on a paper towel-lined plate.
6. Serve:
* Serve your Low Carb Ravioli Bites immediately with warmed sugar-free marinara sauce. Garnish with fresh chopped parsley and extra shredded Parmesan cheese. Enjoy these delicious low-carb ravioli!
Pro Tips for Success
Achieving perfect Low Carb Ravioli Bites is easy with a few insider tricks. These tips will help you create a dish that’s both delicious and beautiful.
* Drain the Ricotta Thoroughly: This is crucial! Excess moisture in the ricotta can make your filling watery and cause the dough to become soggy or difficult to seal. Place the ricotta in a fine-mesh sieve lined with cheesecloth or a coffee filter over a bowl for at least 30 minutes, or even overnight in the fridge.
* Don’t Overheat the Dough: When melting the mozzarella and cream cheese, use short microwave bursts. Overheating can make the dough oily and harder to work with. You want it just melted and smooth.
* Work with Warm Dough: The fathead dough is easiest to roll and shape when it’s warm and pliable. If it cools down too much and becomes stiff, pop it back in the microwave for 10-15 seconds to soften it slightly.
* Use Parchment Paper: Rolling the dough between two sheets of parchment paper prevents sticking and makes it much easier to handle.
You can also lightly grease your hands with olive oil if the dough feels too sticky.
* Seal Tightly: When pressing around the filling, ensure you create a tight seal. This prevents the filling from leaking out during cooking.
You can use the tines of a fork to create decorative and secure edges.
* Cook in Batches: Avoid overcrowding the pan. Cooking too many Low Carb Ravioli Bites at once will lower the pan’s temperature, leading to steaming instead of browning.
Cook them in batches for that perfect golden crispness.
* Chill Scraps: If you have a lot of dough scraps, lightly knead them together, flatten, and chill for 10-15 minutes before re-rolling. This helps the dough maintain its structure.
* Adjust Thickness: For chewier ravioli, roll the dough slightly thicker. For more delicate bites, roll it thinner. Find what works best for your preference.
* Mind the Sauce: Always serve your low-carb ravioli with a quality sugar-free marinara sauce to keep the carb count in check. Many excellent brands are available.
Storage & Reheating Tips
One of the best things about these Low Carb Ravioli Bites is how well they store, making them fantastic for meal prep.
* Storing Cooked Ravioli: Once cooked, allow the ravioli bites to cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days. For best results, place a paper towel at the bottom of the container to absorb any excess moisture.
* Reheating: To reheat, you can use a microwave, but for optimal texture, I recommend pan-frying them again. Heat a small amount of olive oil in a skillet over medium heat and cook the low carb ravioli for a few minutes until warmed through and slightly crispy again. You can also pop them in a toaster oven or air fryer at 350°F (175°C) for 5-7 minutes.
* Freezing Uncooked Ravioli: If you want to make a big batch of these Low Carb Ravioli Bites ahead of time, you can freeze them before cooking. Lay the assembled (but uncooked) ravioli in a single layer on a parchment paper-lined baking sheet. Freeze until solid (about 2 hours).
Once frozen, transfer them to a freezer-safe bag or container. They will keep well for up to 1-2 months. When ready to cook, you can pan-fry them directly from frozen, adding a few extra minutes to the cooking time.
* Freezing Cooked Ravioli: While you can freeze cooked ravioli, the texture might be slightly softer upon reheating. Freeze in a single layer, then transfer to a freezer bag. Reheat as above, possibly a bit longer.
What to Serve With This Recipe
These savory Low Carb Ravioli Bites are delightful on their own, but pairing them with the right sides elevates the meal.
* Fresh Green Salad: A simple, crisp green salad with a light vinaigrette perfectly complements the richness of the ravioli. Think mixed greens, cucumbers, and cherry tomatoes. A side salad offers a refreshing contrast.
* Roasted Vegetables: Consider roasted asparagus, broccoli, or zucchini. Toss them with a little olive oil, garlic, salt, and pepper, then roast until tender-crisp. This adds extra nutrients and fiber to your meal.
* Cauliflower Rice: If you’re looking for a heartier, low-carb side, a simple cauliflower rice, perhaps sautéed with a little butter and herbs, makes a great accompaniment.
* Zucchini Noodles (Zoodles): Lightly sautéed zoodles tossed with a bit of marinara or pesto can serve as an excellent “pasta” base for your Low Carb Ravioli Bites.
* Garlic Bread Alternative: For that classic Italian bread experience, try making some low-carb garlic “bread” using almond flour tortillas or a keto bread recipe.
* Caprese Skewers: Cherry tomatoes, fresh mozzarella balls, and basil leaves drizzled with balsamic glaze make for a beautiful and flavorful side that pairs wonderfully with these keto-friendly Ravioli.
FAQs
Here are some common questions about making and enjoying these delightful Low Carb Ravioli Bites.
Can I make these Low Carb Ravioli Bites ahead of time?
Absolutely! You can prepare the ricotta filling a day in advance and store it in the refrigerator. You can also assemble the low carb ravioli and freeze them uncooked (see storage tips above) or cook them and store them in the fridge for 3-4 days. This makes them perfect for busy weeknights!
What kind of cheese works best for Low Carb Ravioli Bites?
For the dough, low-moisture, part-skim mozzarella is essential as it melts smoothly and forms the perfect pliable dough. For the filling, whole milk ricotta provides a rich, creamy texture, and shredded Parmesan adds a lovely salty, nutty flavor to these keto ravioli bites.
Are these Low Carb Ravioli Bites freezer-friendly?
Yes, they are! You can freeze the assembled, uncooked low carb ravioli for up to 1-2 months. Cooked ravioli can also be frozen, though the texture might be slightly softer after reheating. Always freeze in a single layer first to prevent sticking.
How can I make my Low Carb Ravioli Bites spicier?
To add a kick, simply mix a pinch or two of red pepper flakes into the ricotta filling. You can also serve them with a spicy marinara sauce or a sprinkle of extra red pepper flakes on top. This really elevates the flavor of your low carb ravioli.
Are these Low Carb Ravioli Bites suitable for meal prep?
They are incredibly suitable for meal prep! You can cook a batch at the beginning of the week and have easy, delicious, low-carb lunches or dinners ready to go. They reheat beautifully, especially when pan-fried for a refreshed crispness.
What makes these Low Carb Ravioli Bites “low carb”?
The key ingredient is the fathead dough, which uses mozzarella cheese and almond flour instead of traditional wheat flour pasta. This significantly reduces the carbohydrate content, making these low carb ravioli a fantastic option for keto or low-carb diets.
Nutrition Information (per serving)
Please note that these values are approximate and can vary based on specific brands and ingredient measurements. This recipe yields approximately 4 servings.
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Total Fat | 28g |
| Saturated Fat | 15g |
| Cholesterol | 105mg |
| Sodium | 520mg |
| Total Carbohydrates | 8g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Protein | 25g |
Low Carb Ravioli Bites
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Gluten Free, Keto
Description
These Low Carb Ravioli Bites deliver big on flavor while fitting a low-carb lifestyle. They feature a rich, savory filling encased in a tender, pasta-like shell that satisfies Italian cravings, making them perfect for family-friendly meals without the carb guilt.
Ingredients
For the Low Carb Pasta Dough:
- 1 ½ cups shredded mozzarella cheese, low-moisture, part-skim
- 2 tablespoons cream cheese
- ¾ cup almond flour, blanched and superfine
- 1 large egg
- ½ teaspoon garlic powder
- ¼ teaspoon salt
For the Creamy Ricotta Filling:
- 1 cup whole milk ricotta cheese, well-drained
- ½ cup shredded Parmesan cheese
- ¼ cup chopped fresh spinach, packed (or 2 tablespoons frozen, thawed and squeezed dry)
- 1 large egg yolk
- 1 clove garlic, minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Pinch of nutmeg (optional, but lovely!)
For Serving:
- 1 tablespoon olive oil
- ½ cup sugar-free marinara sauce, warmed (find a great one at your local grocery store)
- 2 tablespoons fresh parsley, chopped, for garnish
- Extra shredded Parmesan cheese for garnish
Instructions
- In a medium bowl, combine the well-drained ricotta cheese, Parmesan cheese, chopped spinach, egg yolk, minced garlic, salt, pepper, and optional nutmeg. Mix until creamy and set aside
- In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring until melted and smooth. Add almond flour, egg, garlic powder, and salt to the mixture, and mix until a cohesive dough forms
- Place the dough between two sheets of parchment paper. Roll until about ⅛-inch thick, aiming for a rectangular shape
- Drop small dollops of the ricotta filling onto one half of the dough, spaced about 1 inch apart. Fold the other half of the dough over the filling, press to seal each filled portion, and cut into individual ravioli bites
- Heat olive oil in a skillet over medium heat. Cook ravioli in batches for 2-3 minutes per side until golden brown. Drain on paper towels
- Serve immediately with warmed marinara sauce, garnished with parsley and parmesa
Notes
Ensure to drain the ricotta thoroughly to avoid a watery filling.
You can freeze the assembled, uncooked ravioli for up to 1-2 months.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 ravioli bite
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 105mg