Description
This Keto Ravioli recipe offers a low-carb, delicious alternative to traditional pasta, using baked mozzarella cheese slices as the ravioli shells filled with a savory Italian sausage and spinach mixture. Perfect for those following a ketogenic diet or anyone looking for a tasty, gluten-free dish.
Ingredients
Scale
Filling
- 1/2 pound ground Italian sausage
- 3 ounces cream cheese
- 1 cup fresh spinach, torn
Ravioli Shells
- 8 slices Mozzarella cheese (preferably Sargento)
Instructions
- Cook the Sausage: In a large skillet, cook the ground Italian sausage over medium heat until fully browned. Drain off any excess fat to ensure the filling is not greasy.
- Mix Filling: While the sausage is still warm, add the cream cheese and torn spinach leaves to the skillet. Stir until the cream cheese is melted and the spinach is evenly incorporated. Set the filling mixture aside.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit in preparation for baking the cheese shells.
- Prepare Cheese Slices: Slice each mozzarella cheese slice diagonally, creating two triangles from each square slice. These will be your ravioli shells.
- Bake Cheese Shells: Place the triangular mozzarella slices onto a silicone baking sheet. Bake them for 3 to 5 minutes until the edges become brown and crispy. Keep a close watch to prevent burning.
- Assemble Ravioli: Remove the baked cheese triangles from the oven and immediately place about 1 tablespoon of the sausage filling on one side of each shell. Carefully fold the other half over the filling to form a ravioli pocket, pressing the edges gently to seal if necessary.
- Serve: Serve the keto ravioli immediately with warm low-carb marinara sauce for dipping or topping.
Notes
- Use fresh mozzarella for best melting and shape retention during baking.
- Adjust the sausage seasoning according to your preference for more or less spice.
- Be careful when folding the cheese shells as they are hot and delicate.
- The baked mozzarella shells offer a crunchy texture contrasting with the creamy filling.
- Serve immediately for best texture, as the cheese shells can become chewy as they cool.
