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

Keto Ravioli

yield: 6 SERVINGS

prep time: 15 MINUTES

cook time: 4 MINUTES

total time: 19 MINUTES

Ingredients

  • 24 slices provolone cheese
  • 1 pound 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 the oven to 350 degrees.

2

Line a baking sheet (or multiple 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 setting aside.

3

In a small bowl, mix together cooked ground Italian sausage, cream cheese, sour cream, and shredded cheese and set aside.

4

Place the baking sheet in the oven for 3 minutes or until the cheese starts to bubble and turn golden brown around the edges. Remove the baking sheet from the oven and let it 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 12 of the cheese slices. Place the remaining 12 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 the oven to broil and place the baking sheet back in the oven again. 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 or pecorino romano cheese. Enjoy!

Nutrition Information

Yield: 12 raviolis, Serving Size: 2 ravioli with sauce
Amount Per Serving: 592 Calories | 48g Fat | 3.5g Total Carbs | 0.2g Fiber | 1.6g Sugar | 35.8g Protein | 3.7g Net Carbs

Brought to you by Hip2Keto.

Hip2Keto may earn a small commission via affiliate links in this post. Read our full disclosure policy here.

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112 Comments
4.6 / 14 ratings
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If you miss pasta on the keto diet, this keto ravioli is for you!

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. Even though there are more and more keto pasta alternatives launching, they don’t always quite hit the spot. And that’s where our easy peasy keto ravioli recipe comes in…

In the video above, Collin shows just how easy it truly is to make this keto ravioli!

keto ravioli

This delicious low-carb dish has all the 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.

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: 6 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 pound 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 the oven to 350 degrees.

2

Line a baking sheet (or multiple 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 setting aside.

3

In a small bowl, mix together cooked ground Italian sausage, cream cheese, sour cream, and shredded cheese and set aside.

4

Place the baking sheet in the oven for 3 minutes or until the cheese starts to bubble and turn golden brown around the edges. Remove the baking sheet from the oven and let it 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 12 of the cheese slices. Place the remaining 12 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 the oven to broil and place the baking sheet back in the oven again. 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 or pecorino romano cheese. Enjoy!

Nutrition Information

Yield: 12 raviolis, Serving Size: 2 ravioli with sauce
Amount Per Serving: 592 Calories | 48g Fat | 3.5g Total Carbs | 0.2g Fiber | 1.6g Sugar | 35.8g Protein | 3.7g Net Carbs

Brought to you by Hip2Keto.

inside of ravioli

Hip tips for making our easy 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.
  • Is provolone cheese not your favorite? Give this recipe a try with other sliced cheese such as Swiss, or Pepper Jack for a spicer ravioli.
  • Hip2Keto Nicole shared a great idea to reduce the size and make the “binding” process easier. Put a slightly smaller portion of sausage filling on one side of the melted cheese slice, fold the other side over and seal, and you’ll have a pierogi size/style ravioli!

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 to grab a few more while you’re not looking.

I hope that your entire family loves this delicious keto ravioli recipe as much as mine did. Enjoy!

keto ravioli bite on fork

My team member, Jenna, gave this keto ravioli 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


Need more great keto dinner ideas? We’ve got ya covered!


About the writer:

Ashley Mott is a keto recipe developer and has over 2 years of experience as a content creator. She studied design and historic preservation. She has always loved testing new and innovative recipes.


Join The Discussion

Comments 112

  1. Amanda

    This looks DELICIOUS!!! Y’all rock!

    • Angie (Hip2Keto Sidekick)

      Hi Amanda! Thank you so much🥰

  2. cynthiacollingsreid

    Made this tonight! Great idea. Thank you for sharing

    • Collin (Mrs. Hip)

      Yay! You’re so welcome!

  3. 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.

  4. 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!

  5. 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!

  6. 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!

  7. 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!

  8. 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.

    • Christine

      I just reheated some that I froze. I read these comments first and figured it would not work but. I heated them in the oven until the cheese started getting a little too dark then heated the rest of the way in the mic and they turned out just great actually 😍 yay

  9. 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! 😋

  10. 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!

    • Lisa Cox

      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!!

    • Britt

      Sounds like the Olive Garden ravioli de portobello! I’ve been looking for a keto version! Going to use this ravioli recipe and a filling recipe from another site. Thanks for sharing!

  11. 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.

    • Patrick

      Angela did you let the cheese cool a bit before lifting them? If not try that next time.

    • JHonings

      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.

      • Amber (Hip Sidekick)

        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

        • Jo

          I only cook the first 12. After the filling, I put 12 unmelted pieces of provolone on top. Bake a few minutes until the top melts, then check to make sure they are sealed. Then broil tops. It is much easier.

  12. 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❤

      • Tina

        A friend makes hers every Sunday for the whole week. She says they reheat great. She keeps the sauce separate from the ravioli

  13. Angel

    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?

    • Cat

      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.

  14. Sarah

    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!

    • Collin (Mrs. Hip)

      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!

  15. Katie

    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.

    • Collin (Mrs. Hip)

      You’re welcome, Katie! Good to know it was yummy and filling for everyone! Thank YOU for your feedback!

  16. Carol

    Excellent! Looked just like your pics. So easy to make

  17. Nichole King

    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!

    • Jennifer (Hip Sidekick)

      Great choice on the filling! So glad you are adding this to your rotation!

  18. Anne

    Looks delicious 😋. Ty for sharing.

    • Collin (Mrs. Hip)

      You’re welcome, Anne!

  19. Allison

    Hi! I noticed the recipe calls for ground Italian sausage but the picture shows regular pork sausage. Can either one be used? Looks yummy!

    • Amber (Hip Sidekick)

      Yes! Either can be used! Enjoy!

  20. Maribel

    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.

    • Jennifer (Hip Sidekick)

      Yay! Sounds like you got creative!

  21. Penni Fischer

    <3 this! Thanks for sharing!!!

    • Jennifer (Hip Sidekick)

      You are so welcome!

  22. Pamela passaretti

    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.

    • Jennifer (Hip Sidekick)

      I’m glad you thought they were filling and your changes (especially ricotta) sound delicious!

  23. Maria

    Besides provolone do you recommend any other type of cheese?

    • Amber (Hip Sidekick)

      You could possibly try swiss or mozzarella slices. Let us know how they turn out if you use a different cheese!

  24. Jenny

    I’m curious as to why mixing the sour cream and cream cheese? Would it be better to use ricotta?

    • Collin (Mrs. Hip)

      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.

  25. Lisa

    Is there a way to reheat the leftovers? It was good but I made more than we needed!

    • Jennifer (Hip Sidekick)

      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!

  26. Mary

    Does the nutrition information include the marinara?

    • Amber (Hip Sidekick)

      Yes! It includes the 1/2 cup listed above in the ingredients. Hope that helps!

      • Mary

        Thanks! Trying it tonight!

        • Amber (Hip Sidekick)

          You’re welcome, Mary! Enjoy!

  27. Brad

    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.

    • Jennifer (Hip Sidekick)

      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.

  28. Christina Walker Roy

    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.

    • Collin (Mrs. Hip)

      Oh awesome! Happy you enjoyed these! Thanks a ton for letting us know how yummy they turned out for you!

  29. Rebecca Richards

    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!!

    • Jennifer (Hip Sidekick)

      You are so welcome! I love the modifications you made!

  30. Luci

    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.

    • Amber (Hip Sidekick)

      Thanks for your honest review, Luci. We truly appreciate hearing what you thought of it!

    • Cara

      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.

      • Bonnie C

        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

  31. Claudia

    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!

    • Jennifer (Hip Sidekick)

      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!

  32. Elaine Ann

    I just made this, even though I completely forgot to add the sour cream (does it really need it?) it is delicious! Cannot wait to make this for the family. YUMMY!!!

    • Collin (Mrs. Hip)

      Oh good! So happy you enjoyed these, Elaine Ann!

  33. tampamom

    My family loves these! We’ve been eating Keto for about 3 months! We’ve all lost weight and have more energy! Making these again tonight!

    • Collin (Mrs. Hip)

      That’s awesome to hear! Congrats to you and your family on your success! Thanks for commenting!

  34. Debbi Coberly

    Made a version of this tonight! Had some ricotta and sausage blend from a keto lasagna I made and just folded the provolone over into a dumpling look. Small amount of sauce on top. So good!! Will make again!

    • Collin (Mrs. Hip)

      Sounds delicious! Glad you enjoyed it, Debbi! Thanks for letting us know how yours turned out!

  35. Diana K

    I made these for the first time tonight, following your recipe. They were delicious, but the melting cheese was so greasy. I was blotting them repeatedly with paper towels. Did I do something wrong? My picky husband loved them too. Very filling! I will try again and maybe experiment with different fillings as others have suggested.

    • Amber (Hip Sidekick)

      Glad to hear how yummy they were! It can depend on the brand or type of cheese you have, as some may be more greasy than others. Hope this is helpful!

  36. LISA COHEN

    Was that the “sliced” or “thinly sliced” provolone?

    • Jennifer (Hip Sidekick)

      We used regularly sliced.

  37. Bernadette Ryan

    Looks awesome! Do these freeze well? Thank you!

    • Jennifer (Hip Sidekick)

      You could make a large batch of the filling freeze it and use it when needed. I would not freeze them assembled as they may not reheat correctly.

  38. Pam

    These were so good. Even the grandkids liked them. Great recipe. thanks for sharing.

    • Jennifer (Hip Sidekick)

      You are welcome! So glad to hear the grandkids liked them, Pam!

  39. Amanda Harlow

    Has anyone reduced the size? Just wondering if you could cut the cheese in half and make smaller versions?

    • Amber (Hip Sidekick)

      That should work! Let us know how they turn out if you give it a try!

  40. Miriam

    Omg this is amazing!! Kids loved it too..Will be making this often. Thanks!

    • Jennifer (Hip Sidekick)

      You are welcome! It’s a favorite in my house!

  41. Deborah Trombley

    has anyone added spinach to it

    • Amber (Hip Sidekick)

      Yummy idea! Let us know how you like it if you try these with spinach!

  42. HeatherA

    The cheese stuck to the parchment paper worse than if I had put it directly onto the baking tray b

    • Amber (Hip Sidekick)

      DARN! Sorry to hear that. Thanks for letting us know how it worked for you. You could also try smearing just a bit of oil down on the parchment paper first. Hope this is helpful!

    • Kaylene Bush

      Have you tried using a silicone baking mat? You don’t have to get the brand name, Silpat. Amazon carries some much less expensive ones that work really well. I haven’t tried them with this recipe, yet, but I wonder if they would be better than parchment/wax paper. I have found that things that stick to wax paper(even if they shouldn’t) don’t stick to silicone mats.

      K B

  43. Anne Dalin

    Can these be made ahead then heated to serve? I think they can be frozen as well? Thanks.

    • Amber (Hip Sidekick)

      We haven’t done that but it looks like one reader above had a friend that had success reheating them. You could also make the filling ahead of time and freeze it to have when needed. Hope this helps!

  44. Katie

    Just started keto and made these and they were Ah Mazing!!!! You are a genius ! Thank you so much you have great recipes that are easy for a cooking challenged girl like me 😀

    • Collin (Mrs. Hip)

      You’re most welcome, Katie!💗 Happy to hear these were such a hit and that the recipes have been easy to make! 🙌Thanks a ton for the kind words!

  45. Brenda

    How about beef instead of sausage. Can season it up even. I will be trying it tomorrow. Thank you so much. Sound fantastic.

    • Amber (Hip Sidekick)

      Sure! That could work too, Brenda! You’re so welcome! Let us know how they turn out!

  46. Kristen

    I made these tonight with a filling of sautéed shallots, garlic and artichoke hearts. Then I folded each slice of provolone in half over the filling like an empanada. Topped with marinara and parmesan and it was delicious!

    • Jennifer (Hip Sidekick)

      I LOVE this idea, Kristen!! Your modifications sound so YUMMY! Thank you so much for sharing!🤗🤗

  47. Big Dawg

    These are fantastic and so easy to make, we sure appreciate your great vision making recipes like this, I toasted some keto bread with it and LOVED IT!!

    • Collin (Mrs. Hip)

      Yay! You’re so welcome! Happy to hear how much you enjoyed it! Thanks a bunch for the kind feedback! 💞🙌

  48. Nicole

    It’s MUCH easier to put some filling on half of the slice of provolone and then just fold it over and seal it using a fork…like a pierogi shape.

    • Jessica (Hip Sidekick)

      Great idea, Nicole! Thanks for sharing your helpful tip! 🙌

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