For those embracing a ketogenic or low-carb lifestyle, the craving for classic comfort foods like ravioli can be challenging. Traditional ravioli, made with wheat flour, is unfortunately off the menu due to its high carbohydrate content. However, this doesn't mean you have to forgo the joy of this beloved dish entirely. This recipe offers a simple and satisfying alternative, utilizing cheese slices as a clever substitute for pasta. These keto ravioli, featuring a savory filling encased in a crispy cheese "pasta," provide a delightful and guilt-free experience. This recipe is not only delicious but also quick and easy, ready in under 30 minutes, making it perfect for busy weeknights.
Understanding Keto Ravioli
The beauty of keto ravioli lies in its ingenuity. Instead of carbohydrate-laden pasta dough, slices of cheese, such as provolone or mozzarella, are used to create the ravioli "shells." This simple swap dramatically reduces the carb count, making it suitable for a ketogenic diet. The filling can be customized to your liking, with popular options including meat, cheese, and vegetables.
Why Provolone Cheese?
Provolone cheese is an excellent choice for keto ravioli due to its mild flavor, meltability, and ability to hold its shape when baked. Its slightly tangy taste complements a variety of fillings, and its texture provides a satisfying bite. While provolone is the star of this recipe, other cheeses like Swiss, Gruyere, Gouda, or mozzarella can also be used to create different flavor profiles.
Recipe: Keto Ravioli with Provolone Cheese and Spinach-Cottage Cheese Filling
This recipe focuses on a classic spinach and cottage cheese filling, offering a creamy and flavorful experience.
Yields: 16 ravioliPrep time: 15 minutesCook time: 5 minutes
Read also: Provolone Meatball Ravioli
Ingredients:
- 16 slices provolone cheese
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1/2 pound ground beef (optional, for a meat filling)
- 10 ounces frozen spinach, thawed and squeezed dry
- 1 cup cottage cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce, for serving
- Optional toppings: shredded mozzarella, grated cheese, fresh herbs
Equipment
- Large skillet
- Medium bowl
- Silicone baking mat
- Baking sheet
Instructions
- Prepare the Filling: If using ground beef, heat olive oil in a skillet over medium heat. Add chopped onion and garlic and cook until softened and translucent. Add the ground beef and cook, breaking it up with a wooden spoon, until fully cooked and no longer pink. Drain off any excess fat. If not using ground beef, skip to the next step.
- In a medium bowl, combine the cooked ground beef (if using), thawed spinach, cottage cheese, Parmesan cheese, salt, and pepper. Mix well to combine.
- Prepare the Cheese "Pasta": Preheat oven to 350 degrees F (175 degrees C). Lightly spray a large baking sheet with cooking spray or line with a silicone baking mat.
- Lay slices of provolone cheese on the prepared baking sheet.
- Assemble the Ravioli: Spoon a tablespoon of the filling mixture onto the center of each cheese slice.
- Cover each filled cheese slice with another slice of provolone cheese, creating a ravioli shape.
- Bake the Ravioli: Bake in the preheated oven for 2-4 minutes, or until the cheese is melted and the edges are slightly golden brown. Watch carefully to prevent burning.
- Seal the Edges (Optional): Remove from the oven and use a fork to gently press down the edges of the cheese to seal them, if desired.
- Serve: Spoon a heaping tablespoon of marinara sauce over each ravioli. Sprinkle with grated Parmesan cheese or other desired toppings. Serve immediately.
Tips and Variations
- Cheese Selection: Experiment with different types of cheese for the "pasta," such as mozzarella, Swiss, Gruyere, or Gouda.
- Filling Variations: Get creative with your fillings! Try ricotta and spinach, pumpkin and sage, cooked mushrooms, or a marinara filling. For a spicy kick, use spicy Italian sausage.
- Vegetarian Option: Omit the ground beef and use a mixture of ricotta cheese and shredded mozzarella for a vegetarian filling.
- Add Greens: Toss some fresh greens, such as baby spinach, into the meat mixture for added nutrients and flavor.
- Freezing: Assemble the ravioli and freeze them for later use. Bake from frozen, adding a few extra minutes to the cooking time.
- Serving Suggestions: Serve with a side of greens, Italian Tomato Salad (Marinated), or Asparagus Salad with Arugula.
The Importance of Quality Ingredients
- Cheese: Use high-quality provolone cheese slices for the best flavor and texture.
- Spinach: Ensure the spinach is thoroughly thawed and squeezed dry to remove excess moisture.
- Sausage: If you like things hot, try a spicy Italian sausage.
Serving and Storage
These low-carb raviolis are best enjoyed fresh. If you have leftovers, place them in an airtight container lined with parchment paper and store them in the refrigerator. The cheese will harden slightly upon cooling.
A Note on Net Carbs
This low-carb ravioli recipe contains approximately 2 grams of net carbs per ravioli. Net carbs are calculated by subtracting the fiber content from the total carbohydrate count. Keep in mind that variations may occur due to product availability and food preparation.
Annie's Inspiration
Inspired by Annie, the gluten-free blogger behind Maebells, this keto ravioli recipe aims to revamp classic comfort food into a lighter, healthier, and gluten-free meal.
Read also: Easy Low-Carb Cheese Crackers
Read also: Keto Calorie Counting: A Detailed Guide