Who doesn’t love a good ravioli? Honestly I don’t know anyone. Being keto I never even bothered to make it because it would be such a hassle and I just never made it. Until I tried the Smoked Salmon Ravioli that is. Because now I wanted my favorite Spinach and ricotta ravioli. It took me one try and it was perfection. I had already figured out the the process with the salmon recipe and just used my regular recipe for filling and sauce.
When I tell you that you’re going to love this, you better believe it! Please just make sure to follow the instructions. Do not get tempted and cook it before it dries. It is cheese and it will melt. It must properly dry in order to withstand the heat. There’s no need for boiling. Throw it right in the sauce and cook for approximately one minute on each side. Remove from heat immediately. Serve with a side salad though it’s pretty heavy and filling on its own.
I made the ravioli using the famous Tasty 2 ingredient keto pasta. It works really well. I’ve made it 3 times to perfect and it is a little tricky. You must let the ravioli dry in the refrigerator for at least 24-48 hours. It must be dry to touch or it won’t hold its shape and melt when you cook it. So have patience and I promise it’ll be worth it at the end.
Dough recipe inspiration credit: https://tasty.co/recipe/2-ingredient-pasta
Keto Spinach and Ricotta Ravioli
- 1/2 cup ricotta cheese
- 5 oz cooked and drained frozen spinach
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
- 2 cups mozzarella cheese
- 2 large egg yolks
- 1/2 cup heavy cream
- 1 tablespoon tomato sauce I prefer RAO’S
- salt to taste
- 1/4 teaspoon pepper
- Mix all the filling ingredients in a bowl and refrigerate.
- Microwave 2 cups shredded mozzarella cheese for 2 minutes.
- Mix well and add 2 egg yolks. Mix well until it forms a dough.
- Put the pasta dough between two parchment papers and press with your hands to spread out. You can use a rolling pin to further spread the dough. Make sure to be gentle and not to put any pressure on the dough. So it doesn’t stick to the parchment paper.
- Cut the rolled dough in half using pizza cutter. Cut the one half of the dough further into small squares leaving the the other half untouched.
- Using a small spoon full each square with a small amount on filling. Make sure to bind and use any scraps to make more squares.
- Flip the the other half of the dough onto the filling and gently pull back the parchment paper.
- Press the dough around the filling with your fingers to seal the ravioli.
- Peel the ravioli off of the parchment paper and place onto a cooling rack. Place the rack in the refrigerator for 24-48 hours. This is very important part. if you don’t let the ravioli dry completely it will just melt when you cook. So let the ravioli sit on the rack in the refrigerator until dry to touch.
- Heat a large skillet and add the heavy cream, tomato sauce , salt, and pepper. Bring to a gentle simmer and add the ravioli.
- Cook for about one minute on each side.
- Remove from the pan and add the dill in the pan. Mix and pour the sauce over the ravioli.
- Garnish with parsley.
- This recipe makes 2 servings and the nutritional information is taken using MyFitnessPal.