You Guys! Keto RAVIOLI!

I am beyond excited to share this super easy low-carb ravioli recipe with you! Not only is it absolutely delicious, but it’s also incredibly low in carbs—less than 2 net carbs per serving! If you’ve been missing pasta, this will definitely satisfy those cravings.

Being gluten-free for over a decade, ravioli had become a thing of the past for us. It used to be one of my all-time favorite dishes, so when I perfected my Keto Chicken Taquitos, I knew I had to experiment with other recipes using the same technique.

Just like the taquitos, this recipe uses cheese to create a shell, which is then filled with a rich and creamy mixture of sausage, spinach, and cream cheese. The result? A keto-friendly ravioli that’s indulgent, satisfying, and incredibly simple to make!

What Ingredients Do You Need for Keto Ravioli?

One of the best things about this recipe is how quickly it comes together! The ingredients are simple and easy to find. Here’s what you’ll need:

Mozzarella slices
Cooked sausage
Cream cheese
Fresh spinach
Low-carb marinara sauce

How to Make Keto Ravioli

Making keto ravioli couldn’t be easier! There are just two key steps: first, making the ravioli shells, and second, stuffing them with the delicious filling.

Step 1: Prepare the Filling

In a large skillet, cook the sausage over medium heat, breaking it up as it cooks. Drain any excess fat.
While the sausage is still warm, stir in the cream cheese and torn spinach leaves. Mix well until everything is evenly combined.

Step 2: Make the Ravioli Shells

Preheat your oven to 350°F.
Take the mozzarella slices and cut them diagonally so that each square forms two triangles.
Arrange the slices on a silicone baking sheet and bake until the edges begin to turn golden brown.

Step 3: Assemble the Ravioli

Remove the cheese from the oven and immediately place 1 tablespoon of the sausage filling on one side of each cheese triangle.
Carefully fold the other side over the filling to create a ravioli pocket.
Serve immediately with warm low-carb marinara sauce and enjoy!

The Secret to the Perfect Keto Ravioli

This method is very similar to how we made the keto taquitos, but there are a few key differences:
✔ The cheese is sliced diagonally to create the perfect ravioli shape.
✔ We don’t bake the cheese as long as we do for taquitos. Since ravioli should be soft rather than crispy, we remove the cheese from the oven when the edges are just starting to brown, rather than letting them get fully crisp.

Think of it this way—taquitos mimic crunchy tortillas, while ravioli should stay soft and tender. Adjusting the bake time makes all the difference!

Can I Use Another Type of Cheese?

Absolutely! Mozzarella works best because it’s the least greasy, but you can also make this recipe with cheddar, provolone, or gouda. All of them turn out delicious!

Can This Recipe Be Meal Prepped

Yes! Here are two ways you can prepare your keto ravioli in advance:

✔ Freezing Method: Assemble the ravioli, then freeze them for later. When you’re ready to eat, place them in the oven (straight from frozen) and bake at 350°F until heated through.

✔ Make-Ahead Tip: If you plan to eat these throughout the week, you can prepare the filling ahead of time and store it in the fridge. Then, when you’re ready to eat, bake the cheese fresh and assemble the ravioli for the best flavor.

Tips for Making the Best Low-Carb Ravioli

Customize the filling: Try using spicy Italian sausage for a kick or swap the spinach for chopped kale if that’s what you prefer.
Switch up the protein: You’re not limited to sausage! This recipe also works with ground beef, shredded chicken, or even mushrooms for a vegetarian option.
Try different sauces: While marinara is a classic, you could also pair this ravioli with pesto, Alfredo sauce, or a garlic butter drizzle for variety.