In my quest for satisfying, yet healthy meals, I stumbled upon a delightful recipe that transformed my weeknight routine: Spinach & Ricotta Keto Ravioli. Picture this: pillowy-soft pockets of goodness, filled to the brim with savory spinach, creamy ricotta, and toasted pine nuts, all enveloped in a delectable, gluten-free dough. The moment they hit the pan, the sizzle of garlic-infused butter fills the kitchen, creating a fragrant invitation that’s impossible to resist.
I love that these ravioli are not just a treat for my taste buds, but also a meal prep dream—they can be made ahead and frozen, ready to shine on busy evenings. Whether you’re easing into a keto lifestyle, avoiding gluten, or just craving a comforting dish, these homemade ravioli promise indulgent flavors without the guilt. Join me as we craft this gourmet delight that marries tradition with health, ensuring every bite is a celebration of taste!
Why love Spinach & Ricotta Keto Ravioli?
Pillowy Texture: Each ravioli boasts a soft, cloud-like texture that melts in your mouth, making it an indulgent experience without the carbs.
Decadent Flavor: The combination of spinach, ricotta, and toasted pine nuts creates a delightful, savory filling that’s both rich and comforting.
Meal Prep Friendly: These ravioli can be made in advance and stored in the freezer, offering a quick meal solution on busy nights.
Versatile Options: Feel free to swap in your favorite greens or experiment with cheese types for a unique twist on this classic dish.
Healthy Indulgence: Enjoy the satisfaction of a gourmet dish that aligns with your keto or gluten-free lifestyle, all without compromising on taste.
For a personalized touch, consider pairing them with a light salad or roasted veggies to balance out your meal!
Spinach & Ricotta Keto Ravioli Ingredients
For the Dough
- Almond Flour – Base for the dough, providing a keto-friendly alternative to traditional flour. Note: Can substitute with sunflower or pumpkin seed meal in case of nut allergies.
- Coconut Flour – Adds thickness to the dough. Use with caution; almond flour is the primary component.
- Xanthan Gum – Gives structure to the dough. Essential for the proper texture; do not omit.
- Kosher Salt – Enhances flavor in the dough. Adjust based on preference (less for sweet variants).
- Apple Cider Vinegar – Adds slight tang and aids in dough texture.
- Egg – Binds the dough and adds richness. Lightly beaten for incorporation.
- Water – Adjusts dough consistency; add as needed.
- Extra Virgin Olive Oil – Used in filling for sautéing garlic.
For the Filling
- Garlic – Provides aromatic flavor for the filling and sauce. Grated or pressed.
- Spinach – Main filling ingredient, packed with nutrients. 400g fresh, wilted, and chopped.
- Ricotta Cheese – Primary cheese in filling, creamy and mild.
- Parmesan Cheese – Sharp flavor that complements ricotta. Freshly grated for best results.
- Pine Nuts – Toasted for a crunchy texture in the filling.
- Nutmeg – Adds warmth and complexity to the filling.
- Black Pepper – Freshly ground for seasoning the filling.
- Egg Yolk – Adds richness to the filling.
For the Frying Sauce
- Grass-Fed Butter – Base for the frying sauce.
- Thyme – Aromatic herb for the frying sauce.
- Cherry Tomatoes – Fresh garnish that brightens the dish.
- Slivered Parmesan Cheese – For garnish.
Creating these Spinach & Ricotta Keto Ravioli will not only satisfy your cravings but will also surprise your loved ones with their delightful taste!
How to Make Spinach & Ricotta Keto Ravioli
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Prepare Dough:
Combine almond flour, coconut flour, xanthan gum, and salt in a food processor. Pulse until well mixed. Then, add apple cider vinegar and a lightly beaten egg, running the processor until a sticky, firm dough forms. -
Knead & Rest Dough:
Wrap your dough in cling film and give it a gentle knead. Let it rest at room temperature for 15 minutes, then chill in the refrigerator for 45 minutes, or up to five days if you plan to use it later. -
Make Filling:
Sauté grated garlic in extra virgin olive oil over medium heat until it turns golden brown. Add the chopped spinach and cook until wilted, squeezing out any excess moisture. -
Mix Ingredients:
In a bowl, combine the chopped spinach with ricotta, freshly grated Parmesan, toasted pine nuts, nutmeg, black pepper, and the egg yolk, mixing until well blended. -
Roll & Assemble Ravioli:
Roll out the rested dough using a pasta machine or tortilla press until very thin. Place about a tablespoon of filling on one piece of dough, cover with another, and seal the edges tightly, trimming off any excess. -
Chill Ravioli:
Freeze the assembled ravioli for 15 minutes before cooking them, which helps them maintain their shape during frying. -
Cook Ravioli:
Heat grass-fed butter and olive oil in a skillet. Once hot, add slivered garlic and thyme, and sauté until fragrant. Fry the ravioli until golden brown, about 1-2 minutes per side, and be sure to remove any over-browned garlic slivers. -
Serve:
Plate the ravioli over a bed of fresh cherry tomatoes, garnishing with slivered Parmesan cheese for that beautiful finishing touch, and enjoy while hot.
Optional: Drizzle a bit of balsamic reduction for added flavor.
Exact quantities are listed in the recipe card below.
Spinach & Ricotta Keto Ravioli Variations
Feel free to unleash your culinary creativity and customize this delightful dish to your taste!
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Greens Swap: Replace spinach with kale, Swiss chard, or even arugula for a different flavor profile. Each offers unique earthy notes to explore!
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Cheese Change: Swap out ricotta for cottage cheese or goat cheese for a tangy twist—experiment to find your favorite creamy filling!
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Nut-Free Fun: Use sunflower seed meal instead of almond flour for a nut-free version while maintaining the deliciously soft texture.
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Herb Infusion: Add fresh herbs like basil, parsley, or dill to the filling for an aromatic kick. The vibrant flavors will add a refreshing touch!
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Spice It Up: Introduce a sprinkle of red pepper flakes to the filling for a mild heat, or toss in some freshly ground black pepper for extra zest!
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Flavor Boost: Stir in some sun-dried tomatoes or olives into the filling for bursts of savory goodness that complement the creamy textures beautifully.
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Dough Twist: Try using a blend of cauliflower rice and almond flour for a veggie-infused dough that still delivers the comfort of traditional ravioli.
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Creative Sauces: Instead of the classic garlic-butter sauce, experiment with a velvety pesto or a rich tomato sauce for a refreshing change in your dish.
Expert Tips for Spinach & Ricotta Keto Ravioli
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Achieve Thin Dough: Make sure the dough is rolled thinly; thicker dough can lead to a chewy, heavy texture. Aim for translucency when rolling.
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Correct Flour Blend: Always use almond flour as the primary ingredient; coconut flour should be used sparingly to avoid a dense dough.
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Seal Well: Properly seal the ravioli edges to prevent filling from leaking during cooking; wetting the edges can help create a stronger bond.
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Avoid Over-Cooking: Fry the ravioli just until golden; overcooking can make them tough. Keep an eye on them for the perfect texture!
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Storage Tips: For longer-lasting freshness, freeze any uncooked ravioli on a baking sheet first before transferring to a zip-top bag for future meals.
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Experiment with Fillings: Feel free to get creative with other greens or cheeses in your filling; variations can make your Spinach & Ricotta Keto Ravioli even more delightful!
Make Ahead Options
These Spinach & Ricotta Keto Ravioli are an excellent choice for meal prep, saving you precious time on busy weeknights! You can prepare the dough up to five days in advance, chilling it in the refrigerator tightly wrapped. The filling can also be made ahead, storing it in an airtight container for up to 3 days. When you’re ready to assemble, simply roll out the chilled dough, fill, and seal the ravioli, freezing them for about 15 minutes before cooking. This step keeps them intact during frying. Just remember to cook them straight from the freezer to ensure they stay deliciously crispy without becoming soggy. Enjoy gourmet flavors at your convenience!
What to Serve with Spinach & Ricotta Keto Ravioli?
Picture a lovely dinner table adorned with fresh, vibrant sides that perfectly complement your delectable ravioli creation.
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Garlic Green Beans: Crisp-tender green beans sautéed in garlic elevate the dish’s flavors while adding a satisfying crunch. The light garlic notes tie in beautifully with the ravioli’s filling.
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Cauliflower Mash: Creamy and buttery, this low-carb mash offers a lovely balance to the savory ravioli. It’s smooth enough to embrace the essence of the dish, providing a luscious counterpart.
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Arugula Salad: A refreshing arugula salad dotted with cherry tomatoes and lemon vinaigrette introduces a zingy contrast, brightening the plate and adding freshness. It’s a great way to cleanse the palate between bites.
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Roasted Brussels Sprouts: Caramelized Brussels sprouts, drizzled with balsamic glaze, bring a mix of sweetness and earthiness that pairs well with the nutty filling in the ravioli. Their crispy exterior enhances the meal’s textures.
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Zucchini Noodles: Light and spiralized zucchini is a fantastic, low-carb side that adds an extra serving of veggies while comforting the overall meal with a lightness that won’t overpower the ravioli.
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Lemon-Herb Infused Olive Oil: Drizzling a subtle lemon-herb infused olive oil over your dish adds an aromatic touch. It enhances the rich flavors of the ravioli, inviting everyone to savor the dish fully.
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Classic Marinara Sauce: A warm, homemade marinara sauce on the side makes each bite of ravioli even more satisfying. The acidity of the sauce cuts through the richness, balancing everything beautifully.
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Sparkling Water with Lemon: Offering a refreshing drink like sparkling water with a lemon wedge can elevate your meal experience, cleansing the palate without adding extra calories.
With these delightful pairings, your Spinach & Ricotta Keto Ravioli meal will transform into a feast that captures the heart and tantalizes the taste buds.
How to Store and Freeze Spinach & Ricotta Keto Ravioli
Fridge: Store cooked ravioli in an airtight container in the fridge for up to 3 days to keep them fresh and flavorful.
Freezer: For long-term storage, freeze uncooked ravioli on a baking sheet until firm, then transfer to a zip-top bag. They can be stored for up to 3 months.
Reheating: To reheat, fry the frozen ravioli directly in a skillet with butter and oil until golden, adding a few minutes to the cooking time.
Meal Prep Tip: These Spinach & Ricotta Keto Ravioli are perfect for batch cooking; simply make a double batch and freeze for easy, keto-friendly meals later!
Spinach & Ricotta Keto Ravioli Recipe FAQs
How do I choose the right spinach for the filling?
Absolutely! Look for fresh spinach with vibrant green leaves and no dark spots or wilting. The fresher the spinach, the better the flavor and texture of your filling will be. If you’re purchasing pre-packaged spinach, check the expiration date to ensure it’s still good.
What’s the best way to store leftover cooked ravioli?
Leftover cooked Spinach & Ricotta Keto Ravioli can be stored in an airtight container in the fridge for up to 3 days. Make sure they cool to room temperature first before sealing. Enjoy them for lunch or quick dinners throughout the week!
Can I freeze uncooked ravioli? How?
Very! To freeze uncooked ravioli, place them in a single layer on a baking sheet and freeze until firm, about 15-20 minutes. Once firm, transfer them to a zip-top bag or airtight container, and they can be stored in the freezer for up to 3 months. When you’re ready to cook, there’s no need to thaw—fry them directly from frozen, adding a few extra minutes to the cooking time.
What if my dough is too sticky or crumbly?
No worries if your dough isn’t cooperating! If it’s too sticky, try adding a bit more almond flour, one tablespoon at a time, until it reaches a workable consistency. If it’s too crumbly, add a little water, a teaspoon at a time, until it holds together. Remember to wrap it well and let it rest during adjustments for best results.
Are these ravioli pet-friendly?
Very! While the ingredients used in Spinach & Ricotta Keto Ravioli, like spinach and ricotta, are generally safe for pets, the meal as a whole may not be appropriate due to spices and fats. It’s always best to check with your veterinarian concerning what’s safe for your specific pet.
Are there any common dietary allergies to consider?
Indeed! This recipe contains nuts (almond flour) and dairy (ricotta and Parmesan cheese), which could trigger allergies in some individuals. If you’re preparing for guests or family members, it’s wise to ask about dietary restrictions ahead of time. You can swap almond flour with a seed-based flour and use a dairy-free cheese alternative for those avoiding nuts and dairy.
Irresistible Spinach & Ricotta Keto Ravioli for Guilt-Free Indulgence
Ingredients
Equipment
Method
- Combine almond flour, coconut flour, xanthan gum, and salt in a food processor. Pulse until well mixed. Then, add apple cider vinegar and a lightly beaten egg, running the processor until a sticky, firm dough forms.
- Wrap your dough in cling film and give it a gentle knead. Let it rest at room temperature for 15 minutes, then chill in the refrigerator for 45 minutes.
- Sauté grated garlic in extra virgin olive oil over medium heat until it turns golden brown. Add the chopped spinach and cook until wilted.
- In a bowl, combine the chopped spinach with ricotta, freshly grated Parmesan, toasted pine nuts, nutmeg, black pepper, and the egg yolk, mixing until well blended.
- Roll out the rested dough using a pasta machine until very thin. Place about a tablespoon of filling on one piece of dough, cover with another, and seal the edges tightly.
- Freeze the assembled ravioli for 15 minutes before cooking them.
- Heat grass-fed butter and olive oil in a skillet. Fry the ravioli until golden brown, about 1-2 minutes per side.
- Plate the ravioli over a bed of fresh cherry tomatoes, garnishing with slivered Parmesan cheese.