The Easiest Keto Ravioli You’ll Ever Make (And It’s So Good!)
Ravioli without the pasta! Say what?! 😯
Oh keto, I love you so, but sometimes I really do miss pasta. I’ve tried all of the pasta alternatives but none of them have quite hit the spot… until now.
Introducing keto ravioli!
This delicious low carb dish is great to serve as an appetizer or even as a main course. All the delicious ravioli flavor you love without all the added carbs. My family practically asks me to make this meal every day, it’s that good! 😋
What’s more impressive is the minimal ingredients list required to make keto ravioli. The “pasta” portion is simply slices of provolone cheese with some jazzed up Italian sausage in the middle, topped with Rao’s marinara (it’s one of our favorite keto-friendly pasta sauces!).
Just a little tip when making your keto ravioli:
This can get a little sticky so it’s best to line your baking sheet with parchment paper to keep the ravioli from sticking. Then once done, top the ravioli with grated parmesan cheese (yep, more cheese!) and enjoy! 😋
Keto Ravioli
yield: 4 SERVINGS
prep time: 15 MINUTES
cook time: 4 MINUTES
total time: 19 MINUTES
Delicious low carb ravioli made with provolone cheese in place of traditional pasta.
Ingredients
- 24 slices provolone cheese
- 1 lb. Italian ground sausage, cooked and drained
- 2 tablespoons cream cheese
- 2 tablespoons sour cream
- 1 cup mozzarella cheese, shredded
- 1/2 cup Rao's Marinara
Directions
1
Preheat oven to 350 degrees.
2
Line a baking sheet (or baking sheets) with parchment paper. Add the 24 slices of provolone cheese to the baking sheet or sheets (depending on how large your baking sheets are) leaving space in between each piece and set aside.
3
In a small bowl, mix together cooked Italian ground sausage, cream cheese, sour cream, and shredded cheese and set aside.
4
Place the baking sheet in the oven for 3 minutes or until cheese starts to bubble and turn golden brown around the edges. Remove the baking sheet from the oven and let cool for 3-5 minutes. You may have to do this in stages if you're using more than one baking sheet.
5
Add a scoop of Italian sausage filling to the middle of twelve cheese slices. Place the remaining twelve slices of melted provolone on top, lifting gently with a spatula.
6
Once placed, press down to seal the edges of the provolone cheese.
7
Turn oven to broil and place the baking sheet back in the oven. Keep an eye on the ravioli, you will only want these in for 30 seconds or so, just enough to heat the top slice to really seal the edges.
8
Remove ravioli from the oven and let cool for a few minutes before plating. Serve with your favorite keto marinara sauce and parmesan cheese (or pecorino romano!). Enjoy!
Nutrition Information
Yield: 12, Serving Size: 3
Amount Per Serving:
1128.5 Calories | 89.9g Fat | 5.3g Total Carbs | 0g Fiber | 0g Sugar Alcohol | 64.8g Protein | 5.3g Net Carbs
Pasta night is back on, even in a keto household!
We’re so impressed with this keto ravioli hack, and who could say no to a dish with so much cheese!? 🧀 Even your non-keto friends and family will be sneaking away grab a few more while you’re not looking.
My team member, Jenna, gave this recipe a test for me, and here’s what she had to say:
“This recipe is completely brilliant! The melted cheese stuffed and covered in mozzarella totally tasted like homemade ravioli, I’m seriously shocked! I’m adding this yummy dinner to my weekly rotation for sure.” – Jenna
I hope that your entire family loves this delicious keto ravioli recipe as much as mine did. Enjoy!
Need more great keto dinner ideas? We’ve got ya covered!
Are the calories correct? Seems very high.
Hi there! Yes, the macros are correct due to the fact that these are made up of cheese & meat, and because the serving size is three big raviolis. You could reduce the macros by just having one or two raviolis. Hope this helps❤
Are the calories really 1128.5?
Yes they are, Micaela!
This looks DELICIOUS!!! Y’all rock!
Hi Amanda! Thank you so much🥰
Made this tonight! Great idea. Thank you for sharing
Yay! You’re so welcome!
This looks great and easy! Do you think it would work stuffing them with a ricotta filling?
While we personally haven’t tried that, I think it’s worth a try! Let us know how it turns out for you!
It sounds great! I was also thinking of making a mushroom filling. It looks like you could use any type of ravioli filling here.
Can Swiss be used instead of provolone?
Made your Lemon Zucchini bread. Oh yes! Oily, but delicious. Shared with non-keto neighbors and they all loved it! Thank you!
That should work well too! You’re very welcome, Robin! Glad you enjoyed the Lemon Zucchini bread!
I made these keto ravioli, but used Havarti, and parmesan cheese, and ground chuck and ground sausage mix for the filling. Did not top with the marinara. They were great!
Sounds yummy! Glad to hear you enjoyed them!
I love this website. Thank you for sharing your recipes.
Aww, You’re SO welcome! Thanks a bunch for the sweet feedback! 🥰 Super happy you are loving the site!
We just made the Keto Ravioli and it was very good! My husband even liked it! Thanks for all you do! Not only does this help make Keto a lifestyle but makes it fun too!
I agree it makes it more fun! So glad you and the hubby liked it. Thanks for the feedback, Kdawn!
I didn’t think my very picky teenager would like these, but he ate a full serving. And my hubby and I loved them too! Although the cheese melted all over the place, I was able to salvage it and get it looking good. Paired with homemade marinara, they are fabulous!
That is so great to hear! Thanks for letting us know, Amanda Miller!
can you freeze these before or after cooking?
I would say yes to the mixture you are filling the cheese with but no to the ravioli. They would not cook evenly if the center is frozen. You could make a large batch of the filling freeze it and then use it when needed.
The result of the recipe was really good. I accidentally mis-read the amount of cream cheese listed and added 2oz or double the number of tablespoons listed. Made for an extra creamy filling which everyone really liked and was glad it happened. Thanks for the recipe.
You’re welcome! Happy to hear how yummy they turned out for you! 😋
Love the flavor! Made it with ricotta and garlic with baby bella mushrooms chopped up and mixed in. Drizzled finished product with alfredo, mushroom sauce.
I do have one note about this recipe. We have a gas oven with the broiler in the bottom. We had to increase baking and broiling time significantly.
Your version sounds delicious! Thanks for the tips on the gas oven!
OMG Deborah, this sounds amazing! Did you happen to have a recipe or are you like me and you just mix things together until it looks right? I was thinking about this exact filling and the alfredo takes it to a whole new level!!
Tried making this tonight and all 24 slices of cheese stuck to the parchment. So sad…. after first round (12) stuck tried spraying the paper and still stuck
I’m so sorry! I’m not sure why that would happen. I wonder if it’s your provolone brand.
Angela did you let the cheese cool a bit before lifting them? If not try that next time.
In her original recipe, step 2 calls for putting 24 slices on the cookie sheet, where it should read 12. The total used is 24 but the remaining 12 go on after the meat mixture is added.
Hi there! You will bake up the full 24 slices for 3 minutes. Then fill 12 of them and cover with the remaining 12. Hope this helps
Hi! Can you reheat the keto ravioli? I like to meal prep and just curious if this would be an option. Thank you
Hi there! Unfortunately the cheese part of the recipe would not reheat well. You could always make a batch of the filling & freeze it. That would help with prep. Hope this helps❤
I read one of the comments and it said the cheese stuck to the parchment paper. Has anyone else had this problem? Or should the paper be sprayed with cooking spray first?
Nope. Mine turned out perfect. I had to cook a little longer to get the browning around the edges, but otherwise went as the recipe said.
This recipe is so good! I’ve tried a
recipe like this with mozzarella and it really sticks to the paper. Provolone just peeled right off. My whole family enjoyed this recipe. I’m going to include it in my regular rotation of dinner recipes. Thank you!
You’re SO welcome, Sarah! Glad you can include this in your regular line up! Thanks for letting us know how much you enjoyed these!
This was so good! It made plenty for our family of 5 (three teenagers and two adults). We could only eat about 2 each and were full. We will definitely be making this again and again. Loved it! Thank you for sharing your recipe.
You’re welcome, Katie! Good to know it was yummy and filling for everyone! Thank YOU for your feedback!
Excellent! Looked just like your pics. So easy to make
Came across this recipe and made 1/2 batch for our lunch. I had cooked chicken and artichoke jalapeño dip (Costco) so I incorporated that as our filling. So yummy! Will definitely make again and have with veggies as the cheese needs more to balance it :). Thanks for sharing this, it’ll be in my rotation for sure!
Great choice on the filling! So glad you are adding this to your rotation!
Looks delicious 😋. Ty for sharing.
You’re welcome, Anne!
Hi! I noticed the recipe calls for ground Italian sausage but the picture shows regular pork sausage. Can either one be used? Looks yummy!
Yes! Either can be used! Enjoy!
Made this tonight. I forgot to pick up parchment paper, my Dash mini grill saved the night. I sandwiched the meat between to slices. I’ll be making this again.
Yay! Sounds like you got creative!
<3 this! Thanks for sharing!!!
You are so welcome!
I made this the other night and they were definately filling and delicious. I used Michael From Brooklynn’s marinara and doctored it up with fresh basil and herbs. Put a little ricotta in the sausage mixture along with a little cream cheese, sour cream and fresh herbs. I cant wait to make again.
I’m glad you thought they were filling and your changes (especially ricotta) sound delicious!
Besides provolone do you recommend any other type of cheese?
You could possibly try swiss or mozzarella slices. Let us know how they turn out if you use a different cheese!
I’m curious as to why mixing the sour cream and cream cheese? Would it be better to use ricotta?
Hi Jenny! You totally can use ricotta in place of the sour cream/cream cheese mixture. I personally love anything and everything with cream cheese in it 😂 (plus I always have these items on hand) and I’m not that big of a ricotta fan but it’s fine for keto.
Is there a way to reheat the leftovers? It was good but I made more than we needed!
I would use an air fryer to reheat them, but first, cover the bottom in foil. Or, put them in the oven at 350 for 5 – 10 minutes until they are melty!
Does the nutrition information include the marinara?
Yes! It includes the 1/2 cup listed above in the ingredients. Hope that helps!
Thanks! Trying it tonight!
You’re welcome, Mary! Enjoy!
It was delicious!!! I am still confused about the macros. The Rao nutrition info is copy/pasted below so how could the carbs for the whole dish only be 1.8? Just trying to understand! Thank you!
Rao’s Homemade Marinara Sauce – 1 serving
serving (113g )
Calories from Fat 64. Calories 82.
11% Total Fat 7.1g.
5%
0% Cholesterol 0mg.
14% Sodium 337mg.
4% Potassium 151mg.
2% Total Carbohydrates 4.6g.
Yay! SO glad you enjoyed these! The net carbs are 5.3 per serving. A serving size is 3 raviolis. Hoping that helps!
Oh right! I calculated the carbs for just one ravioli! Duh! Sorry about that! They were even good just reheated in the microwave!
No worries! Happy to hear the leftovers were yummy too!
I applaud Amber for designing this recipe within the Keto guidelines.
However, nearly 2lbs. of cheese, sour cream, sausage and marinara? Common sense SHOULD tell you that is not healthy fuel for your body lol If you are a true candidate for Keto, go ahead but you know this isn’t healthy.
Hi, Brad! This recipe makes four servings so you are only eating 3 raviolis. You can eat these with a ketogenic diet. Each person may do keto differently, so you’ll want to eat this recipe within your own personal goals/guidelines.
This was absolutely delicious!! Did not make any tweaks, used Rao’s tomato basil and it turned out perfectly. Will be keeping this recipe in the rotation.
Oh awesome! Happy you enjoyed these! Thanks a ton for letting us know how yummy they turned out for you!
My neighbor shared this recipe with me and I made them tonight for my family and they were amazing!! We actually prebaked meatball mix (veal/pork and ground beef)with spinach and 1 egg and seasoning into little slider patties and used those for the filling and it came out AMAZING!! Thank you so much for this idea! Even my picky teenage daughter LOVED them!!
You are so welcome! I love the modifications you made!
Tried these the other nite… stuffing was pretty tasty, cheese way too salty & took about 7-8 minutes to melt & brown. Not a favorite here, sorry.
Thanks for your honest review, Luci. We truly appreciate hearing what you thought of it!
I usually sub swiss to prevent the saltiness of cheese. I think I’ll give it a try that way and see how it goes. Also, sausage is salty, so ricotta or ground beef mixed in is another sub I would make.
I found this to be a bit salty too. But it may be that I added some diced pepperoni and fresh mushrooms to the filling. I think next time, i will move toward ground beef and maybe add some ricotta too. all in all , these were a winner
Thank you for this Delicious recipe!! My Italian descent husband LOVED these keto raviolis!!! I made it with ground beef (drained) and mozzarella cheese slices for the raviolis. They are very filling, I was only able to eat two raviolis. My son and daughter are picky eaters and they asked for more. This recipe is a keeper A+
Tip: If you like your marinara sauce on the sweet side like I do 🙂 put a few drops of monk fruit sweetener or any 0 carb sweetener of your choice on the sauce and mix it. Just be careful not to put too much!
You are so welcome! I’m so glad the entire family including picky kids liked it! Thank you so much for the tip on adding sweetness to the sauce, Claudia!