Instead of pasta sheets, these ravioli use thin strands of spiralized zucchini folded around a cheese filling of ricotta, mozzarella and Parmesan. Each one is dipped in egg, coated in almond flour and fried until golden. A quick sauce of cherry tomatoes, basil and balsamic vinegar goes on top, and it is the fresh counterpoint to the fried, cheesy centers.
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The recipe serves 4. Prep is 20 minutes, cooking is 15 minutes, and the total is 35 minutes. Each serving has 6 grams of carbohydrates.
What Goes Into the Ravioli
The card at the bottom has the amounts. Here is what each ingredient does.
- Zucchini (2 medium, spiralized): the pasta replacement. Aim for long, thin strands that can hold the filling. A spiralizer is the easy route, and a vegetable peeler works if you do not have one.
- Ricotta (1 cup), mozzarella (1 cup, shredded) and Parmesan (1/2 cup, grated): ricotta makes the filling creamy, mozzarella adds stretch, and Parmesan brings a sharp, nutty flavor.
- Egg (1 large): binds the filling so it holds its shape.
- Garlic powder (1 teaspoon), Italian seasoning (1 teaspoon), salt and pepper: the seasoning for the cheese mixture.
- Almond flour (1 cup) and beaten eggs (2 large): the breading. The egg helps the almond flour stick, and the almond flour gives a crisp, gluten-free coating.
- Olive oil (1 cup): for frying.
- Cherry tomatoes (1 cup, halved), fresh basil (1/4 cup, chopped) and balsamic vinegar (1 tablespoon): the topping. The vinegar adds a tangy finish.
Filling, Breading and Frying
Mix the three cheeses with one egg and the seasoning until well combined. Put a small amount of the mixture on a zoodle and fold it over into a ravioli shape. Repeat until the filling is used up.
Set up two bowls, one with the beaten eggs and one with almond flour. Dip each ravioli in the egg first, then coat it in the almond flour, and set it aside on a plate.
Heat the olive oil in a large skillet over medium heat. When it is hot, add the ravioli in batches and fry for about 2-3 minutes per side, until golden brown. Drain them on paper towels.
While they cool a little, toss the tomatoes, basil and balsamic vinegar together and spoon the mixture over the ravioli.
Tips and Swaps
- Use fresh produce. There are few ingredients here, so ripe cherry tomatoes, fragrant basil and fresh zucchini show up in the result.
- Bake instead of frying. To use less oil, bake the ravioli at 400°F for 15-20 minutes. Spray them lightly with olive oil so they turn golden.
- Change the herbs. Fresh parsley or thyme can go into the filling alongside the Italian seasoning.
- Freeze a batch. Prepare and bread the ravioli, freeze them, and fry them straight from the freezer when you want them.
- Add to the filling. Cooked spinach goes in well, as do sauteed mushrooms, roasted red peppers or artichoke hearts.
- Try other cheeses. Feta or goat cheese brings a tangy flavor, and a blend of cheeses gives a more complex taste.
- Add heat. Red pepper flakes can go into the cheese mixture or on top of the finished dish.
What to Serve With Them
A side salad of mixed greens and cucumbers with an olive oil dressing adds crunch next to the rich ravioli. Grilled asparagus or zucchini are low in carbs and have a smoky flavor that suits the crispy coating. For drinks, sparkling water with lemon or lime adds no carbs. If you want wine, dry varieties such as Sauvignon Blanc or Pinot Noir are lower in sugar and carbs.
Nutrition per Serving
A serving has approximately 350 calories, 28 grams of fat (8 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 3 grams of sugar, 18 grams of protein and 400 milligrams of sodium. These figures are estimates.
FAQ
Can I make the ravioli ahead of time?
Yes. Prepare them and freeze them before frying, with parchment paper between the layers in an airtight container. Fry them straight from the freezer.
Can I use something other than almond flour?
Coconut flour or crushed pork rinds both work for the breading. Coconut flour absorbs more moisture, so you may need to adjust the amount.
How long do leftovers keep?
Stored in an airtight container in the refrigerator, they keep for up to 3 days. Reheat them in the oven or an air fryer to keep them crispy.
Can I bake the ravioli instead of frying them?
Yes. Bake at 400°F for 15-20 minutes and spray them lightly with olive oil for a golden finish.
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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 Fried Zoodle Ravioli w Light Summertime Sauce Delights!
Ingredients
Instructions
In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, 1 large egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
Take a small amount of the cheese mixture and place it on a zoodle. Fold the zoodle over to create a ravioli shape. Repeat until all the mixture is used.
Set up a breading station with almond flour in one bowl and beaten eggs in another.
Dip each zoodle ravioli first into the beaten eggs, then coat with almond flour. Set aside on a plate.
In a large skillet, heat olive oil over medium heat. Once hot, carefully add the breaded zoodle ravioli in batches, frying until golden brown on both sides (about 2-3 minutes per side). Remove and drain on paper towels.
In a separate bowl, combine cherry tomatoes, fresh basil, and balsamic vinegar. Toss to combine.
Serve the fried zoodle ravioli topped with the light summertime sauce of cherry tomatoes and basil.
Notes
For added flavor, consider mixing in some cooked spinach or herbs into the cheese filling.
If you prefer a lighter option, bake the zoodle ravioli at 400°F for 15-20 minutes instead of frying.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 350 calories |
| Sugar Content | 3g |
| Sodium Content | 400mg |
| Fat Content | 28g |
| Saturated Fat Content | 8g |
| Unsaturated Fat Content | 20g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | 2g |
| Protein Content | 18g |
| Cholesterol Content | 150mg |