Pillowy-Soft Spinach & Ricotta Fried Ravioli ๐Ÿ gluten free & keto

Think of these grain free and keto ravioli as pillowy-soft bites from heaven!ย Filled with spinach, ricotta and toasted pine nuts, they’re then fried in a garlic and thyme-infused brown butter for a killer result.

Cutting a keto ravioli with a knife and fork
Gluten Free, Low Carb & Keto Ravioli with Ricotta and Spinach Filling

Spinach & Ricotta Keto Ravioli ๐Ÿ

Pillowy-Softย โ˜๏ธ

I looove to fill up these keto ravioli with spinach, ricotta and toasted pine nuts. Simple, yet ridiculously tasty. They’re then cooked in a garlic and thyme-infused butter;ย which browns as the ravioli cook, yielding a delicious dipping sauce.

Just don’t forget the cherry tomatoes, as they lighten up the dish beautifully.ย ๐Ÿ…

Fun fact: since the recipe was first published (back in January ’18), many of you have informed me that there’s such a thing as toasted ravioli up in St. Louis (and that these are not far off!). How neat is that?!

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p.s. These guys are super awesome for meal-prepping! Simply whip up a large batch, freeze, and cook straight from the freezer as needed.

Spinach and ricotta keto ravioli served with cherry tomatoes
Gluten Free, Low Carb & Keto Ravioli with Ricotta and Spinach Filling

The Flours

These keto ravioli are a spinoff of our grain free keto tortillas. Think almost the same ingredients:ย almond flour,ย coconut flour and a touch of xanthan gumย (minus the baking powder). But slightly wetter, so you’re able to get it nice and thin (think almost translucent).

In terms of brands, for the almond either Anthonyโ€™sย or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthonyโ€™s.

Allergic to nuts? We’ve heard great things about substituting the almond flour with sunflower seed meal or pumpkin seed meal from readers. Color and taste will be different though.

Otherwise, no substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.

The Methodย ๐Ÿ”

The real trick here is to get the keto pasta dough nice and thin. This way you’ll end up with pillowy-soft ravioli, as opposed to doughy ones. In the end, you want the filling-to-dough ratio to be much greater.

1. Roll out the dough between parchment paper

This is easiest done using either a tortilla press (cast iron ones are the best) or an actual pasta machine. But a rolling pin (with some patience) will work too. The dough should end up translucent when held up against natural light.

Placing the spinach and ricotta filling over the keto ravioli dough
Gluten Free, Low Carb & Keto Ravioli with Ricotta and Spinach Filling

2. Add filling

Heap roughly a tablespoon of filling onto the dough. Drape a second piece over it and press around the edges to seal, removing any air bubbles. The dough will sticky, so no egg wash is needed.

Forming and cutting the keto ravioli into rounds
Gluten Free, Low Carb & Keto Ravioli with Ricotta and Spinach Filling

3. Trim

We simply used a cookie cutter here, but feel free to use whatever floats your boat. Just keep in mind that you’ll want to trim the edges close to the filling.

Removing the excess dough from the keto ravioli
Gluten Free, Low Carb & Keto Ravioli with Ricotta and Spinach Filling

4. Freeze

You’ll want to freeze the ravioli for 15 minutes prior to cooking. And yes, you can go ahead and freeze them too, but thaw them out slightly before cooking. You’ll also want to cook these guys always in a little olive oil or butter, never in water (they’ll just be mushy). But they’re absolutely killer fried.

Uncooked spinach and ricotta keto ravioli
Gluten Free, Low Carb & Keto Ravioli with Ricotta and Spinach Filling
Two plates with pillowy-soft keto ravioli
Gluten Free, Low Carb & Keto Ravioli with Ricotta and Spinach Filling
Taking a piece of a keto ravioli with a fork
Gluten Free, Low Carb & Keto Ravioli with Ricotta and Spinach Filling

Cutting a keto ravioli with a knife and fork

Pillowy-Soft Spinach & Ricotta Keto Ravioli

Course: Appetizer, Entree, Main
Cuisine: Italian
Keyword: gluten free, grain free, keto, low carb
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 20 ravioli
Calories: 88 kcal

Think of these grain free and keto ravioli as pillowy-soft bites from heaven. Filled with spinach, ricotta and toasted pine nuts, they're then fried in a garlic and thyme-infused brown butter for a killer result.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion. 

Print

Ingredients

For the keto pasta dough

For the ricotta & spinach filling:

To serve

  • 56 g grass-fed butter as needed
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic slivered
  • 4 thyme springs
  • cherry tomatoes to taste
  • Parmesan cheese slivered

Instructions

For the keto pasta dough

  1. Add almond flour, coconut flour, xanthan gum and salt to food processor. Pulse until thoroughly combined.

  2. Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Add water teaspoon by teaspoon, as needed, until the dough forms into a ball. The dough should be firm, yet sticky to touch and with no creases (which mean the dough is dry and you need to add a little more water).

  3. Wrap dough in cling film and knead it through the plastic for a couple minutes. Think of it a bit like a stress ball. Allow dough to rest for 15 minutes at room temperature and place in the fridge for 45 minutes (and up to five days).

For the ricotta & spinach filling:

  1. Heat up olive oil in a skillet or pan over medium heat. Add garlic and sautรฉ briefly until golden. Add spinach and turn down the heat. Once wilted, squeeze out excess liquid, transfer it to a board and roughly chop it. Allow to cool.

  2. Mix spinach with ricotta, grated Parmesan cheese, toasted pine nuts and freshly grated nutmeg. Season to taste with salt and freshly ground pepper to taste. Mix in egg yolk.

To assemble the keto ravioli

  1. Roll out the pasta to its thinnest point using a pasta machine or a tortilla press (between parchment paper). You can also use a rolling pin, but it'll take a little longer. The dough should end up translucent when held up against natural light.

  2. Heap roughly a tablespoon of filling onto the dough (see pictures in post). Drape a second piece over it and press down around the edges to seal, removing any air bubbles. The dough will sticky, so no egg wash is needed. Trim the edges close to the filling using a cookie cutter (or pizza cutter/knife/glass). Place all the ravioli on a baking tray and freeze for 15 minutes prior to cooking.

For the thyme-butter sauce

  1. Heat up butter and oil in a skillet or pan over low heat. Once warm, add in garlic slivers and thyme. When the garlic begins to brown, add in chilled ravioli.

  2. Cook ravioli in the butter until golden all over, a minute or two on each side. If the garlic slivers begin to brown too much, you'll want to pull them out (do not discard).

  3. Serve right away over a bed of cherry tomatoes and topped with slivered parmesan and the crispy garlic slivers (opt out if garlic isn't your thing). 

Recipe Notes

Feel free to go ahead and freeze the ravioli, but youโ€™ll want to thaw them out slightly before cooking.

This recipe yields 20 x 2 1/2 inch ravioli. Nutrition facts below were estimated per ravioli with the filling, so a serving of four pieces is 6g net carbs.

Nutrition Facts
Pillowy-Soft Spinach & Ricotta Keto Ravioli
Amount Per Serving
Calories 88 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 93mg 4%
Potassium 138mg 4%
Total Carbohydrates 3g 1%
Dietary Fiber 1.5g 6%
Protein 4g 8%
Vitamin A 39.4%
Vitamin C 6.8%
Calcium 8.2%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.

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71 comments

  1. Allie says:

    I am SO incredibly excited to have found this recipe, and your blog! Picked up some chicken of the woods mushrooms from the farmer’s market this weekend and will be making my own mushroom-y twist on this keto ravioli tomorrow night. CANNOT wait to try! Thank you for sharing!

  2. Michele says:

    This was delicious but had trouble with the dough in our pasta maker. Tried to roll out with parchment paper and could get it off the parchment paper. Ended up flattening by hand which worked ok, but they were a lot thicker than they should have been. I donโ€™t know if the dough was too wet or to dry. Was thinking of getting a tortilla press but not sure if thatโ€™s the problem, the tool or the cook!!! Lol
    Any suggestions? Followed recipe exactly…

    • Paola says:

      Hi Michele! It just sounds like your batter was a bit too wet (different size eggs and absorbency, particularly of the coconut flour, can vary a lot form brand to brand). I would say to just add less water next time, the dough will be sticky but sturdy xo!

      • Michele McCreery says:

        Thank you, I will try again. On a side note…can I pre-grind my psyllium husk and golden flax meal and store so itโ€™s ready to use? I wasnโ€™t sure if it would ruin it if it wasnโ€™t used for a couple of weeks.

        • Paola says:

          Yeah def I do that to save a bunch of time! If you don’t use them that often I would suggest keeping them in the freezer (flaxseed is notorious for going bad quickly) xo!

  3. Ashley says:

    Do you know another substitute for the coconut flower? I am highly allergic to coconut. This looks so good.

  4. Tamar Noel says:

    Even though I couldn’t get the dough to work with me, I rolled it out and made a log and baked it in the oven. It was so good. This keto diet is for my husband but for dinner we support him by eating keto. This is a recipe that I could make without the family realizing they’re eating healthy. I can’t wait to try your other recipes.

    • Paola says:

      Hi Leslie! I’ve only tried in the pasta attachment of my kitchen aid and it does work ๐Ÿ˜‰ xo!

  5. Jennifer Schoenbein says:

    I tried this, but made them in batches and cut into squares so I wouldn’t have to reroll the scraps. Made it easy and really good! Everyone loved it. I filled them with ricotta, parmesan mixtures with basil and parsley and garlic. Very good! Topped with a little marinara and fresh parmesan. Leftovers stored without the sauce and baked to heat up nicely!

  6. jennifer brooks says:

    I’d like to know if you could make a “gnocchi” type shape and eat that way after frying in butter …will the middle be too soft ?

  7. Peggy says:

    I made this last night. Will be making fried noodles with the dough. I was wondering if you fried sheets could you make lasagna with it.

  8. Daphne e says:

    These came out very good. A bit time consuming for me but worth it. I think I’ll spice it up a bit more next time. Thanks for the recipe. To bad I can’t post a pic.

    • Paola says:

      Honestly Kenya this recipe was made for grain free keto flours that can’t be boiled, if you can do rice flour and other grains you’re better off finding a recipe meant for your flour xo!

  9. Patti says:

    Hi,
    I’m new and have a couple of questions. Does it matter if you use fresh or frozen spinach and second do you have recipes for other fillings. I love these recipes they sound great and I can’t wait to make them. I do wish you would put it in us cup measurements. I’m 70 and not so good with going to p,aces to tea safer the measurements.
    Thanks

    • Paola says:

      Hi Patti! Welcome to gnom-gnom! First do note that yo can click on US Cups below the ingredients for an instant convertion ๐Ÿ™‚ There is one more filling for ravioli on the site at this time. Search for ravioli (upper right of he site) and you’ll get the, xo!

  10. Kelsey Kemp says:

    My husband has allergic reactions to apple. Is there a substitute I could use for the apple cider vinegar?

  11. Ronalyn Hurley says:

    Your photo of the cone filled with some sort of chocolate dessert has me salivating! I found your cone recipe (I purchased your cookbook) but I have no idea about the chocolate filling. What is it?

    • Paola says:

      Hi Rosalyn! Thank you for purchasing the book! The chocolate filling is an instant ice cream also from the book (it’s the recipe right after the cone in the ice cream section!). xo!

      • Ronalyn Hurley says:

        Thank you for your quick reply, Paola. I can’t wait to make both the cone and the ice cream.

  12. Noelle says:

    Made these tonight. Mine were certainly not as pretty as yours and I only got 10 out of the recipe (I suspect my tortilla press and patience weren’t as pretty as yours either). I also browned them more and dipped in marinara sauce – I swear they tasted just like fried ravioli appetizers in some restaurants. Loved your recipe and will be making this often. Thank you for bringing ravioli back into my life!!!

    • Paola says:

      That’s awesome to hear Noelle! And don’t worry too much about the appearance, it just takes a little practice to get the hang of it ๐Ÿ˜‰

  13. Adriana says:

    OMG… these are amazing!. I had almost forgot how eating pasta was like… so Paola… GRACIAS.

    Un beso desde Montevideo,
    Adriana

  14. JenS says:

    My whole family loved these! I filled them with a ricotta, parmesan, herb and egg mixture. My only complaint, though was that I had a hard time keeping them from cracking. I even used a tortilla press to get them super thin. I wonder if I should have added more water? This made them tricky to make and less pretty, but the family didn’t care. I served with a bit of marinara sauce and grated parmesan. Really fantastic.

    • Paola says:

      Yup! Just add a little more water next time, they shouldn’t crack. In the directions it specifies that the dough should be stiff but without cracks, how much extra water you need varies quite a bit also from brand to brand. xo!

    • Paola says:

      Hi Jessica! I’m sorry to have missed your comment…! I think that if you bake them they’ll just melt xo

    • Shannyn says:

      I did put them in the oven first and then fried them in butter just to get some color and texture. Baking worked for me. I felt that they didnโ€™t cook completely just frying them.

  15. Paula says:

    Hi, I made these a couplenod weeks ago and they are fantastic! With every bite I had to say, “I am so happy!”
    I want to make them for a birthday dinner so I will have to cook about 60 raviolis. Do you think these could be deep fried? I love the thyme garlic bitter but 60 raviolis would take too long to cook that way.

    • Paola says:

      Hi Paula! That’s GREAT to hear! Yes, you can def go ahead and deep fry them (just do a test batch to see how long they take to cook to make sure they’re not overcooked!) xo!

  16. Tom says:

    Look amazing! Was wondering if you had the nutritional info for just the dough. Thinking about getting creative with fillings. ๐Ÿ™‚

  17. Chrissy says:

    Hi! This recipe looks fabulous!
    I’m wondering, can the scraps of dough be added back in and used again?
    Thank you so much for sharing this!

    • Paola says:

      Hi Chrissy! Yes of course! You’ll notice that the dough is very pliable and can be reworked easily- nothing goes to waste here ๐Ÿ˜‰

    • Paola says:

      Hi Jasper! Yes, it’s stated in the ‘The Flours’ section. The dough behaves differently without the baking powder and a little extra water though. xo

      • Jasper says:

        Sorry, I just read the top of the page – I am known for not reading things through properly. Thanks for the reply though!

    • Paola says:

      Hi Nataly! I haven’t tried freezing the dough itself, but I’ve frozen the ravioli made (and the later works out just fine). Just need to thaw them out before frying. xo P

  18. Sheree says:

    I was wondering if this “pasta” could be cut into spaghetti, and cooked the same way as you cooked the ravioli?

    • Paola says:

      YES!! though I might suggest you don’t do spaghetti, but maybe some smaller shapes to keep it from tangling and breaking while cooking. Say orecchiette-like shapes?

  19. marge vs says:

    Made these tonight and WOW WOW WOW!!! I am writing back for all those skeptics! I wasn’t sure how the texture would be after frying, but I can swear that they have the mouthfeel of REAL ravioli! My husband is making cartwheels because he has some form of pasta back in his life! THANK YOU!! This recipe is such a treasure, as is your blog! Have a wonderful weekend

    • Paola says:

      Hi Marge! That’s so awesome, very happy you guys enjoyed them so much and thanks for reporting back! Good weekend to you too! xo!

  20. Jess says:

    A-MAZING!!! And I swear my boyfriend has not stopped smiling since dinner! Surprisingly maybe but the dough was quite easy to make and the ravioli ended up coming out quite nice as it was easy to handle . Thank you, these will surely become a staple for us

  21. Judy Alter says:

    Enjoyed deep dish pizza to the max, canโ€™t wait to try this! How many ravioli are in a seving? Thank you

    • Paola says:

      Hi Judy! So happy you enjoyed the deep dish pizza! I calculated the nutrition facts per ravioli (1.5g net). I suggest serving size be 4 ravioli (6g net). xo!

  22. emma rose says:

    Thank you for restoring it Paola!! You are the best can’t wait to make this! Such a GAME CHANGER!!

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