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
Scale
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