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The Easiest Keto Ravioli You’ll Ever Make (And It’s So Good!)

Keto Ravioli

yield: 4 SERVINGS

prep time: 15 MINUTES

cook time: 4 MINUTES

total time: 19 MINUTES

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!

Nutritional Information

Yield: 12, Serving Size: 3
Amount Per Serving: Calories: 1128.5, Total Carbohydrates: 5.3g, Fiber: 0g, Sugar Alcohols: 0g, Net Carbohydrates: 5.3g, Total Fat: 89.9g, Protein: 64.8g

Brought to you by Hip2Keto.
More Italian
29 Comments
4.7 / 3 ratings
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marinara being poured on keto ravioli

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.

keto ravioli

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!).

inside ravioli

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! 😋

Ingredients for keto ravioli

provolone cheese on parchment paper

filling for keto ravioli

melted provolone cheese on baking sheet

adding filling to provolone cheese

slice of provolone cheese for keto ravioli

pressing down on cheese to make sure the sides are sealed on ravioli

keto ravioli on a baking sheet

keto raviolis on plate with pasta sauce


Print

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!

Nutritional Information

Yield: 12, Serving Size: 3
Amount Per Serving: Calories: 1128.5, Total Carbohydrates: 5.3g, Fiber: 0g, Sugar Alcohols: 0g, Net Carbohydrates: 5.3g, Total Fat: 89.9g, Protein: 64.8g

Brought to you by Hip2Keto.

keto ravioli on a plate

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.

keto ravioli bite on fork

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!

Join The Discussion

Comments 29

  1. R

    Are the calories correct? Seems very high.

    • Angie (Hip2Keto Sidekick)

      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❤

  2. Amanda

    This looks DELICIOUS!!! Y’all rock!

    • Angie (Hip2Keto Sidekick)

      Hi Amanda! Thank you so much🥰

  3. cynthiacollingsreid

    Made this tonight! Great idea. Thank you for sharing

    • Collin (Mrs. Hip)

      Yay! You’re so welcome!

  4. Missy Nicholson

    This looks great and easy! Do you think it would work stuffing them with a ricotta filling?

    • Jennifer (Hip Sidekick)

      While we personally haven’t tried that, I think it’s worth a try! Let us know how it turns out for you!

    • Roxana Lopez

      It sounds great! I was also thinking of making a mushroom filling. It looks like you could use any type of ravioli filling here.

  5. Robin

    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!

    • Amber (Hip Sidekick)

      That should work well too! You’re very welcome, Robin! Glad you enjoyed the Lemon Zucchini bread!

  6. chargrimard

    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!

    • Collin (Mrs. Hip)

      Sounds yummy! Glad to hear you enjoyed them!

    • char

      I love this website. Thank you for sharing your recipes.

      • Collin (Mrs. Hip)

        Aww, You’re SO welcome! Thanks a bunch for the sweet feedback! 🥰 Super happy you are loving the site!

  7. Kdawn

    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!

    • Jennifer (Hip Sidekick)

      I agree it makes it more fun! So glad you and the hubby liked it. Thanks for the feedback, Kdawn!

  8. Amanda Miller

    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!

    • Jennifer (Hip Sidekick)

      That is so great to hear! Thanks for letting us know, Amanda Miller!

  9. Audrey Sundman

    can you freeze these before or after cooking?

    • Jennifer (Hip Sidekick)

      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.

  10. emstaup

    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.

    • Amber (Hip Sidekick)

      You’re welcome! Happy to hear how yummy they turned out for you! 😋

  11. Deborah Shaffer

    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.

    • Jennifer (Hip Sidekick)

      Your version sounds delicious! Thanks for the tips on the gas oven!

  12. Angela

    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

    • Jennifer (Hip Sidekick)

      I’m so sorry! I’m not sure why that would happen. I wonder if it’s your provolone brand.

  13. smith422

    Hi! Can you reheat the keto ravioli? I like to meal prep and just curious if this would be an option. Thank you

    • Angie (Hip2Keto Sidekick)

      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❤

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