Home ยป pasta ยป Pillowy-Soft Three Cheese Fried Ravioli ๐Ÿง€ gluten free & keto

Pillowy-Soft Three Cheese Fried Ravioli ๐Ÿง€ gluten free & keto


  1. Jim says:

    Sounds great and will be trying this to serve to friends that are low carb. Wondering if I can make them ahead earlier in the day and just refrigerate until I saute them in butter and oil. Any thoughts on this? Thanks!!

  2. JuliaGonz says:

    Hi!!!! I just love your blog, I have a long time looking for recipes like yours. They are amaizing!!!!! Just have a question…. Can I use Guar Gum instead of Xantham Gum?

  3. Caroline says:

    Would the dough be able to be made in a vitamix? Your gnocchi recipe is TO DIE FOR….. literally I quadruple the ingredients and freeze a ton when I make it because it is THAT good!

  4. Renee says:

    5 stars
    My husband absolutely loved this ravioli (minus the pine nuts) and wants me to make this every day I’m off work. While the dough wasn’t hard to work with (breaking, getting too warm, etc.) it did require a bit more effort than I expected to roll the dough out thin enough. I was also concerned because the dough smelled very strongly of the apple cider vinegar at first but after it sat for a little while it was totally fine. Will be making several more batches to freeze. Thank you so much for developing and sharing such a great recipe!!!

  5. Brooke says:

    For those that are trying to roll this out with a pasta roller and are having difficulties, I’ll post what I’ve found works for me. I used about half the recipe’s dough at a time, and pressed it into a long, thin rectangle. I then took a super long strip of parchment paper and put it behind the pasta dough before feeding that through the machine. I’ve found that you don’t want to *press* the dough to the parchment, just kinda use it as a guide. You have to be *really* patient when feeding it through the machine on the widest setting. It goes slower than I expected. But the dough basically sticks to the parchment as it gets shoved through, so I found that sometimes I needed to separate the un-fed parchment and dough to align things a little better. I also found myself sometimes pulling the dough through the feeder, which I know you’re not supposed to do, so I ended up with some thinner places and some tiny holes. I was able to patch the dough with small scraps pretty easily, the parchment paper was super helpful. Hope this helps some of those that also got frustrated!

  6. Aimee says:

    5 stars
    This recipe is AMAZING! My husband and I love it, and weโ€™re already talking about making more for future dinners. Thank you for sharing and I look forward to trying many more of your recipes! ๐Ÿ˜Š

  7. Judy Smith says:

    I would like to make these for a dinner party, but I think it would be labor intensive boiling in batches. Would it be possible to bake them all at once in a casserole dish with butter and olive oil?

  8. Paco says:

    5 stars
    Hey Paola! Have you had any kind of success on making a ravioli or pasta dough that works well being boiled? Thinking about trying out making a lobster ravioli but I’m nowhere near as creative on the pasta process. If you have any ideas, that would be great.

  9. AB says:

    5 stars
    Hi there!
    Super excited to try this recipe out tomorrow with sunflower seed powder!! This may be a silly question but are you supposed to cook the three cheese and egg yolk mixture for filling prior to stuffing it in the ravioli?

    Thanks so much!

  10. Stacy says:

    5 stars
    Thanks so much for your recipes, Paola! You have made keto so delicious for my family and your recipes are my #1 go to. These raviolis were absolutely incredible! I added a little garlic powder and Italian seasoning to the dough. They were fun to make if a tad labor intensive (if youโ€™re trying to feed a family of 4) but so worth it! Iโ€™m going to set aside some time and make a huge batch to freeze so it can be a grab and heat meal. Thanks for sharing your kitchen wizardry with us! <3

  11. Lynn says:

    5 stars
    These were OUTSTANDING. Thank you so much for this recipe. I used your suggestion of weighing out the dough in 5-6g, and it was perfect. I flash froze the uncooked ravioli and tossed them in the freezer. Now Iโ€™ll have a quickie meal thatโ€™s incredible.

  12. Stephanie says:

    I have tried this recipe and your recipe for the tortilla and unfortunately both were a flop. My dough feel apart when I start to roll it out and stuck to the parchment paper. I did not have xanthan gum so I used baking powder, do you think this could have changed the consistency to the point the dough would not hold up?

    • Paola says:

      Hi Stephanie! As stated in both recipes, the xantham gum is a non negotiabke ingredient. So yup, that’s def the problem ๐Ÿ˜‰ xo

  13. Chris says:

    5 stars
    Made these last night – with a mushroom and ricotta-based filling and a creamy wine and tarragon sauce – and they were amazing! This dough is magic! I had to roll it out with a rolling pin, so was time-consuming but well worth it. Going to invest in a tortilla press because I will be making this often. Can’t recommend these highly enough.
    Thank you Paola.
    P.S. Love your ebook too.

  14. Lynn says:

    Hi Paola, love your site. I want to make this, but I donโ€™t know how many grams each ball should weigh before smooshing in my tortilla press. Thoughts?

  15. izabela says:

    Hey Paola! Looove your blog! Can’t wait to try this recipe! As for the freezing. Do You freeze it before cooking (raw dough) or after being cooked? How long do you think it might last in the freezer? Thank you so much <3

    • Paola says:

      Hi Izabela! So happy to hear you’re enjoying the site! I freeze them raw, shaped and read to cook. They should last about 2 months xo!

    • Paola says:

      Hi Jessica! Yes it does work, just lightly dust with coconut flour as needed. You may want to use a little less water so the dough is not so sticky, about 2 tsp. The dough should form into a ball easily with no creases, varies a little from brand to brand but 2-3tsp should do the trick. xo!

  16. Kate says:

    Paola, I checked on the tortilla press you linked on Amazon and a lot of the reviewers indicated it worked on corn tortillas but not flour ones (left them too thick). What is your experience with this? Maybe since there is no gluten in your dough, it works better? On another note, these would probably be great with a spanakopita filling (unless you can come up with a keto phyllo dough – never been done before, but if anyone can, you can lol). Thanks.

    • Paola says:

      Hi Kate! Yeah don’t worry about the comments on the tortilla press, those hold (very!) true for corn and flour tortillas but not for these guys. You’ll just want to always line the tortilla press (we use some special plastic sheets in Mexico, but parchment works well too). And lol about the phyllo! My dream is to come up with some sort of puff pastry (because pain au chocolat! ๐Ÿ˜œ) xo!

  17. Christina says:

    Oh my! If they just taste half as good as they look I will be in Ravioli heaven! Can’t wait to try this out. Loooove Raviolis.

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