These are homemade ravioli with an almond flour dough instead of pasta. The dough is made from almond flour, an egg and olive oil, chilled, rolled thin, cut into squares and folded around a filling of browned ground beef, ricotta, Parmesan and Italian seasoning. They boil in salted water for just 3 to 4 minutes and are served in warmed sugar-free marinara. A serving has about 5 grams of carbohydrates.
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The recipe makes 4 servings. Prep is 30 minutes and cooking is 15, which brings the total to 45 minutes.
The Dough and the Filling
Amounts are in the recipe card at the bottom.
For the dough
- Almond flour (1 cup): the low-carb base. If the dough turns out too sticky, add a little more.
- Egg (1 large): binds the dough.
- Olive oil (1 teaspoon): adds moisture and richness.
- Salt (1/2 teaspoon), garlic powder (1/4 teaspoon) and onion powder (1/4 teaspoon): season the dough itself.
For the filling and serving
- Ground beef (1/2 pound): browned, drained and cooled slightly.
- Ricotta (1/2 cup): makes the filling creamy. Shredded mozzarella gives a creamier texture still, and cream cheese or cottage cheese can also stand in.
- Parmesan (1/4 cup, grated) and Italian seasoning (1/2 teaspoon): a sharp, nutty flavor and the herbs.
- Sugar-free marinara (1/2 cup): warmed, for serving.
- Fresh basil (1 tablespoon, chopped, optional): sprinkled on top.
Shaping and Cooking
Chill the dough, wrapped in plastic, for 30 minutes before you roll it. Cold dough is easier to roll and shape. Roll it out between two sheets of parchment paper until it is about 1/8 inch thick, which keeps it from sticking. It should feel smooth and pliable.
Cut the dough into squares of about 3 inches with a sharp knife or pizza cutter. Put a small spoonful of the beef mixture in the center of each, fold the dough over into a triangle, and press the edges to seal. Crimping with a fork closes them and looks neat.
Lower the ravioli gently into a large pot of salted boiling water. They are done when they float to the surface, after 3 to 4 minutes. Do not leave them in longer, because overcooking can make them mushy. Lift them out with a slotted spoon.
Tips
- Weigh the almond flour with a kitchen scale if you have one, so the dough has the right texture.
- Do not skip the chill. At least 30 minutes makes the dough easier to roll.
- Cook the beef until browned , stirring to break it up, and drain the fat before mixing the filling.
- Add herbs at the end. Fresh basil or parsley goes on just before serving.
A rolling pin, parchment paper and a slotted spoon are the key tools. A wine bottle can stand in for a rolling pin.
Filling Variations
- Chicken and spinach: shredded cooked chicken with fresh spinach.
- Mushroom and ricotta: mushrooms sautéed with garlic, mixed with ricotta, for a vegetarian version.
- Italian sausage: spicy or sweet, in place of the beef.
- Cheesy broccoli: steamed broccoli with cream cheese and shredded mozzarella.
- Herbed goat cheese: goat cheese with thyme and rosemary.
- Buffalo chicken: shredded chicken with buffalo sauce and cream cheese, with ranch dressing for dipping.
- Beef filling plus vegetables: sautéed spinach or mushrooms mixed into the beef.
What to Serve with Them
Garlic butter zucchini noodles, cauliflower mash, sautéed spinach with garlic and roasted Brussels sprouts all keep the plate low in carbs. A caprese salad or olive tapenade fits the Italian theme. To drink, sparkling water with lemon, unsweetened herbal iced tea or a glass of dry red or white wine all work.
Nutrition per Serving
Each serving has approximately 280 calories, 18 grams of fat (6 grams saturated), 5 grams of carbohydrates, 2 grams of fiber, 1 gram of sugar, 20 grams of protein and 400 milligrams of sodium.
FAQ
Can I use other flours in place of almond flour?
Coconut flour is an option, but the texture and flavor will differ, and you may need to adjust the liquid.
How should leftovers be stored?
Keep them in an airtight container in the refrigerator and eat them within 3 to 4 days. Reheat gently in a skillet or the microwave, with a splash of water to keep them moist.
Can I freeze them?
Yes, uncooked. Freeze them in a single layer on a baking sheet until firm, then move them to a freezer bag. Cook from frozen and add a couple of extra minutes to the boiling time.
Can I replace the ricotta?
Cream cheese or cottage cheese will work, and both keep the filling rich and creamy.
Can I make the filling more flavorful?
Add sautéed onions, garlic, or herbs such as parsley and basil. Extra grated cheese or spices also help.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Beef Ravioli: Delicious Low-Carb Recipe Unveiled!
Ingredients
Instructions
In a mixing bowl, combine almond flour, egg, olive oil, salt, garlic powder, and onion powder. Mix until a dough forms. If the dough is too sticky, add a little more almond flour.
Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and let it cool slightly.
In a bowl, mix the cooked beef, ricotta cheese, Parmesan cheese, and Italian seasoning until well combined.
Roll out the chilled dough between two sheets of parchment paper until it’s about 1/8 inch thick.
Cut the dough into squares (about 3 inches by 3 inches).
Place a small spoonful of the beef filling in the center of each square.
Fold the dough over to create a triangle and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface.
Remove the ravioli with a slotted spoon and serve with warmed sugar-free marinara sauce. Garnish with fresh basil if desired.
Notes
Consider adding sautéed spinach or mushrooms to the beef filling for extra flavor and nutrients.
You can use shredded mozzarella cheese in place of ricotta for a creamier texture.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 280 calories |
| Sugar Content | 1g |
| Sodium Content | 400mg |
| Fat Content | 18g |
| Saturated Fat Content | 6g |
| Unsaturated Fat Content | 12g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 5g |
| Fiber Content | 2g |
| Protein Content | 20g |
| Cholesterol Content | 70mg |