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Four Cheese Keto Ravioli

Crave-worthy Four Cheese Keto Ravioli (Freezable and Low Carb)

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For the dough: 


For the filling: 


  1. To make the filling, combine the ricotta cheese, mozzarella cheese, Parmesan cheese and Gorgonzola in a bowl. 
  2. Season to taste with salt and black pepper and refrigerate until ready to use. 
  3. To make the dough, place the almond flour, coconut flour, xanthan gum and salt in a food processor and pulse a few time to combine. 
  4. With the motor running, add the egg and vinegar.
  5. Add water a little at a time, adding more if necessary until mixture comes together in a ball.
  6. Wrap the dough in cling film and knead it for a 1-2 minutes or until it is smooth and elastic. 
  7. Refrigerate for minimum one hour. 
  8. Cut the dough into four equal wedges.
  9. Sprinkle the dough generously with coconut flour.
  10. Roll out the pasta dough either by hand or using a pasta maker. 
  11. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. 
  12. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling.
  13. Use the ravioli stamp or cookie cutter to cut out each ravioli.
  14. Gather the remaining dough, roll it out and repeat until all of the dough has been used.
  15. To freeze- lay the ravioli flat on a baking sheet and freeze.
  16. Once frozen, transfer them to a ziplock bag. 
  17. To cook- place the ravioli on a baking sheet and refrigerate for minimum 30 minutes or until ready to cook. 
  18. Heat the olive oil or butter in a nonstick pan over low heat. 
  19. Add the pasta and cook 1-2 minutes per side or until golden. 
  20. Remove from the heat and serve with your favorite sauce.


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