Name: Spinach & Ricotta Keto Ravioli Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Cuisine: Italian
Ingredients: 96 g almond flour; 24 g coconut flour; 2 teaspoons xanthan gum; 1/4 teaspoon kosher salt (adjust depending on sweet or savory preference); 2 teaspoons apple cider vinegar; 1 egg, lightly beaten; 3-5 teaspoons water; 1 tablespoon extra virgin olive oil; 2 cloves garlic, grated or pressed; 400 g spinach; 250 g ricotta cheese; 40 g Parmesan cheese, freshly grated; 30 g pine nuts, lightly toasted; 1/4 teaspoon freshly grated nutmeg; Kosher salt to taste; Freshly ground black pepper to taste; 1 egg yolk; 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

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If you have been dreaming of indulging in homemade ravioli without breaking your keto commitments, then this Spinach & Ricotta Keto Ravioli Recipe is exactly the game-changer you need. It beautifully combines creamy ricotta and vibrant spinach wrapped in tender, low-carb pasta that tastes rich and satisfying. Every bite delivers warmth and freshness, making it a perfect keto-friendly comfort dish that will have you coming back for more. Let me walk you through this delicious journey—from pantry staples to that golden, buttery finishing touch you’ll relish.

Ingredients You’ll Need

The image shows a close-up of eight round ravioli pieces arranged in a grid on a dark baking tray. Each ravioli is dome-shaped with a golden yellow dough, slightly puffed up, and has crimped edges with a fine, ridged pattern. The surface of the ravioli has a soft, slightly rough texture with a few tiny air bubbles and pale spots, giving them a fresh, homemade appearance. The background is a white marbled texture, which contrasts softly with the warm, golden ravioli. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Spinach & Ricotta Keto Ravioli Recipe lies in its thoughtfully simple ingredients. Each one plays a crucial role in building layers of flavor and texture, whether it’s the nutty richness of almond flour or the aromatic burst from freshly grated nutmeg in the filling. Let’s dive into exactly what you’ll need to bring this dish to life:

Almond flour: The backbone of our keto pasta, providing a tender and slightly nutty base.
Coconut flour: Adds just the right amount of absorbency to give the dough structure without heaviness.
Xanthan gum: Helps the dough hold together and remain elastic for easy rolling and shaping.
Kosher salt: Enhances all the flavors and balances the sweetness or savoriness.
Apple cider vinegar: Adds a subtle tang and improves dough elasticity.
Egg: Binds the dough components and adds richness.
Water: Used sparingly to achieve the perfect dough texture.
Extra virgin olive oil: For sautéing and bringing a fruity finish to the filling and sauce.
Garlic: Provides aromatic depth, both in the filling and the finishing sauce.
Spinach: Fresh and nutritive, gives the filling vibrant color and earthiness.
Ricotta cheese: Adds creaminess and lightness to the filling.
Parmesan cheese: Infuses a sharp, salty punch to the filling and as a garnish.
Pine nuts: Toasted for a subtle crunch and buttery flavor.
Freshly grated nutmeg: Offers a warm, cozy undertone that wakes up the filling.
Black pepper: Freshly ground for an aromatic kick.
Egg yolk: Mixed into the filling for richness and binding.
Grass-fed butter: For that luxurious buttery sauce coating each ravioli.
Thyme springs: Brings herbal notes that elevate the sauce and overall dish.
Cherry tomatoes: Serve as a fresh, juicy bed for the ravioli, balancing richness.
Parmesan slivers: Add a final layer of umami and texture on the plate.

How to Make Spinach & Ricotta Keto Ravioli Recipe

Step 1: Prepare the Keto Pasta Dough

Start by combining almond flour, coconut flour, xanthan gum, and kosher salt in a food processor. This blend creates a low-carb dough that stays pliable and delicate after cooking. As the processor runs, add the apple cider vinegar which helps develop a slight tang and elasticity. Then, pour in the beaten egg. Gradually add water, one teaspoon at a time, until you’ve formed a firm but slightly sticky dough ball with no cracks — that’s your perfect pasta base.

Step 2: Knead and Rest the Dough

Wrap the dough tightly in cling film and knead it gently through the plastic for a couple of minutes, almost like working a stress ball. This technique helps hydrate the flours evenly. Let it rest for 15 minutes at room temperature and then pop it in the fridge for at least 45 minutes. This chilling step firms up the dough, making it easier to roll out thinly without tearing.

Step 3: Make the Ricotta and Spinach Filling

Heat olive oil on medium heat and gently sauté the garlic until golden and fragrant. Add fresh spinach and cook on low until it wilts completely. Once cooled, squeeze out excess moisture and roughly chop it — you want to avoid a watery filling. Combine the spinach with creamy ricotta, freshly grated Parmesan, toasted pine nuts, and a hint of nutmeg for warmth. Season with salt and pepper, then fold in the egg yolk for stability.

Step 4: Roll Out the Dough and Assemble the Ravioli

Using a pasta machine, tortilla press, or a rolling pin, roll the dough to its thinnest point — the goal is to make the dough almost translucent when held up to light. Place a heaping tablespoon of filling at intervals on one sheet, then cover with a second sheet. Press gently around the filling, ensuring you remove any air bubbles. The dough is sticky enough to seal without needing an egg wash. Trim each ravioli using a cookie cutter or knife and place them on a tray to freeze for 15 minutes before cooking, which helps keep their shape intact.

Step 5: Cook and Create the Thyme Butter Sauce

Warm grass-fed butter and olive oil in a pan over low heat, then add slivered garlic and thyme springs. When the garlic begins to brown lightly, carefully add the chilled ravioli. Cook them until they’re beautifully golden on all sides — usually 1 to 2 minutes each side. If your garlic crisps too quickly, remove it but don’t toss it; its flavor is pure gold for the garnish.

How to Serve Spinach & Ricotta Keto Ravioli Recipe

The image shows a close-up of four large round ravioli with a slightly rough yellow surface, stacked in the center of a white bowl. On top of the ravioli and around them are small red cherry tomatoes, pale thin slices of cheese, sprinkled black pepper, and small pine nuts. A green sprig of thyme lies on the left side atop the ravioli. The bowl sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make each plate shine, sprinkle slivered Parmesan over the buttery ravioli and scatter the crispy garlic slivers you saved from the sauce. These finishing touches not only add textural contrast but also boost that irresistible umami punch that will make everyone’s taste buds dance.

Side Dishes

This Spinach & Ricotta Keto Ravioli Recipe pairs wonderfully with a fresh, tangy salad or simply a colorful medley of roasted cherry tomatoes. They provide a bright contrast to the richness of the ravioli and ensure your meal is well-rounded and satisfying.

Creative Ways to Present

For a special occasion, serve these ravioli on a bed of fresh microgreens with a drizzle of herb oil. Or, turn them into a gorgeous appetizer by plating with dollops of fresh ricotta and pine nuts scattered artfully for a refined yet cozy vibe.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra ravioli, store them in an airtight container in the refrigerator for up to three days. This helps keep the pasta fresh and the filling flavorful, making for an easy next-day meal.

Freezing

This recipe is freezer-friendly! Freeze the assembled ravioli on a baking tray for 15 minutes initially, then transfer them to a sealed freezer bag or container. They’ll keep wonderfully for up to one month, ready to be cooked straight from frozen after a slight thaw for best results.

Reheating

Reheat your leftover or frozen ravioli gently in a warm skillet with a little butter or olive oil. Cook slowly until heated through and golden-browned on both sides to revive that gorgeous texture and buttery flavor.

FAQs

Is this recipe suitable for beginners?

Absolutely! While homemade ravioli may sound intimidating, this Spinach & Ricotta Keto Ravioli Recipe breaks the process down simply, especially with options like using a tortilla press or rolling pin. Plus, the dough comes together quickly and is forgiving, perfect for newcomers.

Can I substitute the ricotta with another cheese?

You can try soft cheeses like mascarpone or cream cheese for a creamier texture, but ricotta gives the ideal lightness and moisture balance in this filling.

What if I don’t have xanthan gum?

Xanthan gum acts as a binder to simulate gluten. If you’re out, try a small amount of ground psyllium husk powder or omit it and expect a slightly more delicate dough that needs gentle handling.

Can I use frozen spinach?

Fresh is preferred because it releases less water and provides better texture. If using frozen, make sure to thaw thoroughly and squeeze out all moisture before adding it to the filling.

Is this recipe suitable for a gluten-free diet?

Yes! This recipe is naturally gluten-free by using almond and coconut flours, so it fits perfectly for both keto and gluten-free lifestyles.

Final Thoughts

Making your own Spinach & Ricotta Keto Ravioli Recipe is such a rewarding and delicious experience, proving that keto cooking can be both creative and comforting. The flavors meld beautifully while staying light and low-carb, making it a perfect dish to impress family or friends—or just treat yourself. I promise once you make it, you’ll wonder why you ever thought ravioli was off-limits on keto. So roll up your sleeves and enjoy every bite of this personal favorite!