Satisfy Your Pasta Cravings with Keto Ravioli 3 Ways

Keto Ravioli 3 Ways

yield: 4 SERVINGS

prep time: 20 MINUTES

cook time: 5 MINUTES

total time: 25 MINUTES

Ingredients

Vegetarian Keto Ravioli:

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

  1. Prep the shallots, garlic, and mushrooms.
  2. 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.
  3. Add the artichoke hearts and salt and pepper to the skillet and cook for 2 to 3 minutes. Remove from heat and set aside.
  4. Preheat oven to 350 degrees. Line baking sheets with parchment paper. I recommend at least two baking sheets but four works best.
  5. 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.
  6. 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.
  7. 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.
  8. Transfer to plates. One serving is three raviolis. Top with 1/2 cup marinara and parmesan. Enjoy!

2

Ground Beef & Ricotta Keto Ravioli

  1. 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.
  2. 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.
  3. Reduce heat to low and add the ricotta to the skillet. Stir until well combined. Remove from heat and set aside.
  4. Preheat the oven to 350 degrees. Line baking sheets with parchment paper. I recommend at least two baking sheets but four works best.
  5. 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.
  6. 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.
  7. 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.
  8. Transfer to plates. One serving is three raviolis. Top with 1/2 cup marinara and parmesan. Enjoy!

3

Chicken & Spinach Keto Ravioli

  1. 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.
  2. 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.
  3. 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.
  4. Add the shredded mozzarella cheese to the skillet and mix until well combined.
  5. Preheat the oven to 350 degrees. Line baking sheets with parchment paper. I recommend at least two baking sheets but four works best.
  6. 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.
  7. 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.
  8. 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.
  9. Transfer to plates. One serving is three raviolis. Top with 1/2 cup Alfredo and fresh basil. Enjoy!

Brought to you by Hip2Keto.

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Bring Italian food back into your life with keto ravioli in three ways!

putting cheese on keto ravioli

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!

picking up keto ravioli on spatula

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!

taking a bite of chicken keto ravioli

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!

Keto ravioli ingredients

sautéing vegetables

spoonful of sautéd vegetables

vegetarian filling on provolone cheese slices

cooked keto ravioli on a spatula

bite of vegetarian keto ravioli


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!

keto ground beef ravioli ingredients

ground beef with ricotta cheese in a skillet

ground beef and ricotta mixture in a skillet

ground beef ricotta mixture on a slice of provolone cheese

cooked ground beef keto ravioli

bite of ground beef keto ravioli


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!

chicken keto ravioli ingredients

chicken and spinach mixture in a skillet

spoonful of chicken, spinach, mozarrella mixture

chicken spinach mixture on sliced of provolone cheese

chicken keto ravioli plated

bite of chicken keto ravioli


Print

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:

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

  1. Prep the shallots, garlic, and mushrooms.
  2. 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.
  3. Add the artichoke hearts and salt and pepper to the skillet and cook for 2 to 3 minutes. Remove from heat and set aside.
  4. Preheat oven to 350 degrees. Line baking sheets with parchment paper. I recommend at least two baking sheets but four works best.
  5. 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.
  6. 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.
  7. 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.
  8. Transfer to plates. One serving is three raviolis. Top with 1/2 cup marinara and parmesan. Enjoy!

2

Ground Beef & Ricotta Keto Ravioli

  1. 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.
  2. 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.
  3. Reduce heat to low and add the ricotta to the skillet. Stir until well combined. Remove from heat and set aside.
  4. Preheat the oven to 350 degrees. Line baking sheets with parchment paper. I recommend at least two baking sheets but four works best.
  5. 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.
  6. 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.
  7. 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.
  8. Transfer to plates. One serving is three raviolis. Top with 1/2 cup marinara and parmesan. Enjoy!

3

Chicken & Spinach Keto Ravioli

  1. 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.
  2. 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.
  3. 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.
  4. Add the shredded mozzarella cheese to the skillet and mix until well combined.
  5. Preheat the oven to 350 degrees. Line baking sheets with parchment paper. I recommend at least two baking sheets but four works best.
  6. 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.
  7. 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.
  8. 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.
  9. Transfer to plates. One serving is three raviolis. Top with 1/2 cup Alfredo and fresh basil. Enjoy!

Brought to you by Hip2Keto.

plate of keto ravioli

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


bite of chicken keto ravioli

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!

keto ravioli 3 ways

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!


Emily graduated with a Bachelor’s Degree in Nutrition and Dietetics from the University of Idaho, holds 5 years of blogging experience, and has been featured in Every Day Health and Women's Health Magazine.


Join The Discussion

Comments 6

  1. Queenie81

    I have to admit it – I’m so impressed with these recipes

    • Collin (Mrs. Hip)

      Aww, So glad to hear that. Thanks for the feedback! 🥰

    • heatherm2014

      Me too

      • Jessica (Hip Sidekick)

        YAY! So happy you’re loving them! 🤗💕

  2. heatherm2014

    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

    • Amber (Hip Sidekick)

      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! 🤗

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