Turin
A holiday classic, these keto-friendly ravioli are made with almond flour dough and filled with a rich, cheesy ricotta filling. Topped with marinara or Alfredo sauce, they’re a decadent yet low-carb dish perfect for special occasions.
Servings: 4 servings
Calories: 300kcal
Ingredients
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 egg
- 1/4 cup water as needed
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup keto-friendly marinara or Alfredo sauce
Instructions
- In a bowl, combine almond flour, coconut flour, and egg. Gradually add water until a dough forms. Roll the dough out between two sheets of parchment paper until thin.
- In another bowl, mix ricotta, Parmesan, egg yolk, garlic powder, salt, and pepper.
- Cut the dough into squares or circles. Place a small amount of filling in the center of each square and top with another square of dough. Press the edges together with a fork to seal.
- Bring a pot of salted water to a boil. Gently place the ravioli in the water and cook for 2-3 minutes, until they float to the top.
- Drain and serve with marinara or Alfredo sauce.
Notes
Chef's Tip: Roll the dough between two sheets of parchment paper rather than on a floured surface - almond flour dough tears easily, and this gives it more support while you work. Keto Swap: traditional wheat pasta dough is replaced with almond and coconut flour dough.
Nutrition
Calories: 300kcal | Protein: 10g | Fat: 24g | Fiber: 3g
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About This Dish
A perfect low-carb alternative to traditional pasta dishes. The almond flour dough creates a tender, rich ravioli that pairs perfectly with keto-friendly sauces, making it a great dish for holiday feasts.