Holy cow, this was awesome. If you have used my pizza recipe before, then you have what you need for the ravioli. Add a stuffing of your choice and throw into the oven, and you have a fantastic Italian dinner. Paired with zoodles and Rao’s marinara, this keeps the meal on the low carb side. This meal did take a little bit of time. You have to make the ravioli, then the meat stuffing, then assemble. All in all, it took me about an hour start to finish.
- 2 cups low moisture mozzarella cheese
- 1/2 cup almond flour
- Italian seasoning to taste
- 1/3 lb ground meat of choice
- 2 cups of baby spinach
- 1/2 cup of ricotta cheese
- 2 tbs of parmesan cheese
- Italian seasoning
In a microwave safe bowl, add your mozzarella cheese and Italian seasoning. Microwave for 1 minute and 30 seconds.
Stir the cheese really well and add only half of your 1/2 cup of almond flour and knead into the cheese. Once this is nice and mixed, add the other half of the almond flour. This makes it really easy to blend the mixture. Knead until you have a nice looking dough.
Lay out parchment paper on the counter and roll out your dough into a rectangle. Don’t worry if it’s not perfectly square, you will just have some smaller pieces. I used a rolling pin but if you don’t have one, use your forearm. It will work. Once rolled out, cut into equal squares. Make sure they are big enough so you can fill them nicely.
On the stove top, add some butter to the pan and melt. Throw in your spinach and sweat down. This only takes a few minutes. Once cooked, remove from the pan and set to the side. I suggest cutting your spinach up now.
In the same pan you cooked your spinach, cook your ground meat of choice. Here I used Italian sausage. Don’t forget to season your meat. Once the meat is cooked, place into a small mixing bowl.
In your bowl with your ground meat, add your ricotta cheese and parmesan cheese. Mix this well.
Now we are ready to assemble our ravioli. Get a small scoop of your meat mixture and place in the center of your ravioli. Pinch the corners tightly either using your fingers or a fork. I found that my fingers worked just fine. Repeat this process until you have stuffed all of your ravioli. You may have extra filling, just save this for another day to put on some zoodles.
Set your oven to 375 degrees. On a baking sheet, line with parchment paper and place raviolis on it. Sprinkle a little parmesan on top. Cook for 7-10 minutes until golden brown. I attempted this in my air fryer and they stuck to the rack. Next time I will use the oven.
Pair your ravioli with some zoodles and low carb/sugar marinara sauce and enjoy!