Satisfy Your Pasta Cravings with Keto Ravioli 3 Ways
Bring Italian food back into your life with keto ravioli in three ways!
No more missing out on pasta night!
Keto ravioli will satisfy all your pasta cravings and with these three different flavor options. We’re giving you a vegetarian, ground beef, and chicken option so that you are never bored with keto eating!
Making your own ravioli is the best because the fillings are so versatile. This post has three options but check out our original keto ravioli recipe for more ideas!
Low-carb ravioli is so easy to make.
The most important ingredient in making keto ravioli is presliced provolone cheese. If you keep it on hand, you’ll always be ready for dinner. You just make your filling, melt the provolone, top it with your filling, cover the filling with a second slice of provolone, then back in the oven on broil to make it nice and crispy!
Tips for making keto ravioli three ways:
- Each recipe makes 12 ravioli (3 to a serving, and they are filling!) but plan to double if you’re cooking for a large family or crowd. You might have a little bit of leftover filling depending on how full you stuff your ravioli, so no worries if that happens because it’s delicious by the spoonful. 😋
- These are best when fresh, right out of the oven. They’re still good if you reheat them as leftovers, but note that the cheese tends to all melt together when you reheat them!
- Depending on your oven, it might take more than 30 seconds to broil the ravioli in order to brown them. Just watch closely as the provolone can quickly get too melty!
Vegetarian Keto Ravioli
These are stuffed with mushrooms, shallots, artichoke hearts, and garlic, and then topped with marinara and parmesan!
Ground Beef and Ricotta Keto Ravioli
Ricotta makes everything better! These raviolis are filled with ground beef, onion, garlic, ricotta cheese, and seasonings. Top with marinara and parmesan for pure perfection in every bite!
Chicken and Spinach Keto Ravioli
The perfect flavor combination of shredded chicken thighs, chopped spinach, onion, garlic, lemon, and mozzarella cheese. These ravioli pair wonderfully with alfredo sauce and fresh basil!
Keto Ravioli 3 Ways
yield: 4 SERVINGS
prep time: 20 MINUTES
cook time: 5 MINUTES
total time: 25 MINUTES
Keto ravioli with three different filling options - vegetarian, ground beef with ricotta, and chicken with spinach.
Ingredients
Vegetarian Keto Ravioli:
- 1 tablespoon olive oil
- 6 shallots, minced
- 16 oz. mushrooms, chopped
- 5 garlic cloves, minced
- 12 oz. jar of artichoke hearts, marinated, liquid drained, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 24 slices provolone cheese
- 2 cups no-sugar-added marinara
- 8 tablespoons grated parmesan
Ground Beef and Ricotta Keto Ravioli:
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 pound ground beef
- 4 garlic cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 16 oz. whole milk ricotta
- 24 slices provolone cheese
- 2 cups no-sugar-added marinara
- 8 tablespoons grated parmesan
Chicken and Spinach Keto Ravioli:
- 1 tablespoon olive oil
- 1 pound chicken thighs, boneless, skinless
- 1/2 yellow onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- juice of 1 lemon
- 1 cup spinach, chopped, tightly packed
- 1 cup mozzarella cheese, shredded
- 24 sliced provolone cheese
- 2 cups keto-friendly Alfredo sauce
- 4 tablespoons fresh basil, sliced into strips
Directions
1
Vegetarian Keto Ravioli
- Prep the shallots, garlic, and mushrooms.
- Heat olive oil in a skillet over medium heat and sauté vegetables until soft, about 5 minutes. Chop artichoke hearts while the vegetables are sautéing.
- Add the artichoke hearts and salt and pepper to the skillet and cook for 2 to 3 minutes. Remove from heat and set aside.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. I recommend at least two baking sheets but four works best.
- Arrange 6 slices of provolone cheese in a single layer on each baking sheet. You'll have to bake them in batches. Bake for 3 minutes, until just melty. Remove from the oven and let them cool for 2 to 3 minutes.
- Top 12 slices of provolone with about a 1/4 cup of the vegetable filling. You should use up all the filling or very close to it. Top the filling with the remaining 12 slices of provolone, pressing down on the edges to form the ravioli and create a seal.
- Turn your oven to broil. Broil for 30 seconds (up to 60 seconds) until the ravioli have started to brown. Remove from oven and let cool for about 3 minutes.
- Transfer to plates. One serving is three raviolis. Top with 1/2 cup marinara and parmesan. Enjoy!
2
Ground Beef & Ricotta Keto Ravioli
- Prep onion and garlic. Heat olive oil in a skillet over medium heat. Add the onion to the skillet and sauté for about 3 minutes, until soft.
- Add the ground beef to the skillet with the onion and sauté until fully cooked about 8 to 10 minutes. Add the minced garlic, garlic powder, onion powder, Italian seasoning, salt, and pepper when it's around halfway cooked.
- Reduce heat to low and add the ricotta to the skillet. Stir until well combined. Remove from heat and set aside.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper. I recommend at least two baking sheets but four works best.
- Arrange 6 slices of provolone cheese in a single layer on each baking sheet. You'll have to bake them in batches. Bake for 3 minutes, until just melty. Remove from the oven and let them cool for 2 to 3 minutes.
- Top 12 slices of provolone with about 1/4 cup of beef ricotta filling. You should use up all the filling or very close to it. Top the filling with the remaining 12 slices of provolone, pressing down on the edges to form the ravioli and create a seal.
- Turn your oven to broil. Broil for 30 seconds (up to 60 seconds) until the raviolis have started to brown. Remove from oven and let cool for about 3 minutes.
- Transfer to plates. One serving is three raviolis. Top with 1/2 cup marinara and parmesan. Enjoy!
3
Chicken & Spinach Keto Ravioli
- Heat olive oil in a skillet over medium heat. Add the chicken thighs to the skillet and cook for about 5 minutes per side, until no longer pink. Remove from skillet and chop/shred into small pieces. Return to skillet.
- Add chopped onions and garlic to the skillet with the chicken and sauté for 3 minutes. Add garlic powder, Italian seasoning, salt, and pepper. Squeeze lemon juice into the skillet. Stir to combine.
- Reduce heat to low. Mix in the chopped spinach. Let cook for 2 to 3 minutes, until the spinach starts to get wilty. Remove from heat.
- Add the shredded mozzarella cheese to the skillet and mix until well combined.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper. I recommend at least two baking sheets but four works best.
- Arrange 6 slices of provolone cheese in a single layer on each baking sheet. You'll have to bake them in batches. Bake for 3 minutes, until just melty. Remove from the oven and let them cool for 2 to 3 minutes.
- Top 12 slices of provolone with about a 1/4 cup of chicken filling. You should use up all the filling or very close to it. Top the filling with the remaining 12 slices of provolone, pressing down on the edges to form the ravioli and create a seal.
- Turn your oven to broil. Broil for 30 seconds (up to 60 seconds) until the raviolis have started to brown. Remove from oven and let cool for about 3 minutes.
- Transfer to plates. One serving is three raviolis. Top with 1/2 cup Alfredo and fresh basil. Enjoy!
NUTRITION INFORMATION
Vegetarian
Yield: 4 servings, Serving Size: 3 Ravioli with 1/2 cup marinara sauce and 2 tablespoons parmesan
Amount per serving: 584 Calories | 42.2g Fat | 18.3g Total Carbs | 4.5g Fiber | 8.3g Sugar | 40.1g Protein | 13.2g Net Carbs
Ground Beef
Yield: 4 servings, Serving Size: 3 Ravioli with 1/2 cup marinara sauce and 2 tablespoons parmesan
Amount per serving: 993 Calories | 73.7g Fat | 8.9g Total Carbs | 2.6g Fiber | 9.7g Sugar | 68.7g Protein | 6.3g Net Carbs
Chicken
Yield: 4 servings, Serving Size: 3 Ravioli with 1/2 cup alfredo sauce and 1 tablespoon basil
Amount per serving: 869 Calories | 68.2g Fat | 8.8g Total Carbs | 0.7g Fiber | 2.7g Sugar | 64.1g Protein | 8g Net Carbs
Cheese makes everything better!
Ravioli made of cheese? Yes, please! It’s truly amazing how perfect provolone cheese is for making keto ravioli. You can really fill it with anything you want!
Let us know what you think of these recipes and your favorite keto ravioli flavor!
Here’s what my Hip sidekick Jenna thought of this keto ravioli three ways recipe:
“These are so amazing, each in their own way. I loved taste testing each one and trying to pick my favorite. The whole family loved them, and everyone had their own favorite, but I just can’t choose!
These were so fun to make, event the kids helped out stuffing the ravioli. My dad is a chef and he was so amazed that I was making ravioli without pasta. When I told him I was substituting it with provolone, he said ‘I’m in!’ 😂 I highly recommend trying all three of these flavors –yum!”
Want another twist on a classic Italian dish? Try this amazing Keto Zucchini Pizza Casserole next!
I have to admit it – I’m so impressed with these recipes
Aww, So glad to hear that. Thanks for the feedback! 🥰
Me too
YAY! So happy you’re loving them! 🤗💕
Tried the keto raviolis the cheese is a hot mess and says to boil for 30 to 60 seconds it’s been in there now for almost 3 minutes and still hasn’t browned
SO sorry for any confusion. You’ll Broil for 30 seconds (up to 60 seconds) until the raviolis have started to brown. Remove from oven and let cool for about 3 minutes. I wonder if your broiler may not be on or working at full heat as the broil option usually works really quickly at a high heat from the top portion of the oven. Hoping this is helpful! 🤗
My cheese was stuck something fierce to the wax paper even after letting it cool. Any suggestions for the next time?
So sorry to hear that, Eleni. ❤️ Be sure to use parchment paper. That should work better for you next time! 🥰
What do you do with the 6 slices of provolone in Step #5?
Hey there, Donna! For each of the recipe variations, you’ll be baking 6 provolone slices in batches on the baking sheet, in a single layer. While 6 are cooling, you could put in another 6 to bake, until all have been in the oven and ready to fill in the next step. Hoping this is helpful – and happy cooking! 🥰