Easy Keto Fried Ravioli

Easy Keto Fried Ravioli

Easy Keto Fried Ravioli

This recipe is designed to teach everyone how to make easy keto fried ravioli.
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Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 4 minutes
Servings: 18 ravioli


  • 1 large egg
  • 92 grams fine sunflower seed flour or almond flour (15 TBS)
  • 4 grams fine flaxseed meal (1 TBS)
  • 24 grams oat or bamboo fiber (3 1/2 TBS)
  • 6 grams xanthan gum (2 tsp) or 1 TBS psyllium husk powder
  • 1/4 tsp salt
  • 1 TBS dry Italian seasonings
  • 10 ml apple cider vinegar (2 tsp)
  • 3 to 5 tsp room temperature water

3 Cheese Filling

  • 4 oz ricotta or cream cheese
  • 113 grams shredded mozzarella or Colby cheese (1/2 cup)
  • 23 grams freshly grated parmesan cheese (1/4 cup)
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/2 TBS dry Italian seasonings


  • Beat the egg in a small bowl until the yok and the white are fully combined. Set aside. Sift the dry ingredients into a large mixer bowl until there are no lumps. Turn the mixer onto low. Add the apple cider vinegar and the beaten egg. Allow the ingredient to beat in after each addition until combined and all the dry ingredients are moist.
  • Increase the speed to medium-low. Gradually add the water 1 tsp at a time and allow to beat in about 20 seconds after each addition. Only add enough water to form a thick, lightly sticky dough. you know you've added enough water when the dough begins to form a smooth ball in the bottom of the mixer bowl. I only used 4 tsp of the water.
  • Form the dough into a ball and wrap it in plastic wrap. Massage/knead the dough for 2 minutes or until the dough is smooth and flexible. Form the dough back into a ball and wrap back in the plastic wrap. Allow to sit at room temperature for 15 minutes to absorb and bind.
  • 3 Cheese Filling
  • Place the ricotta/cream cheese in a medium mixing bowl. Gradually stir in the remaining ingredients until fully combined. Set aside.


  • After the dough has set for 15 minutes, line a clean worksurface or tortilla press with parchment paper. Roll/press the dough out as thin as possible without tearing. When you lift the dough up you should see light through it. Cut the dough out to the desired size. I used a 2-inch round cookie cutter.
  • Scoop filling of choice 1 TBS at a time onto the center of half of the circles (or whatever shape your ravioli is) Cover the filling with a plain circle (or whatever shape) Slightly press the top of the dough circles to seal with the filling. Lightly dampen fingers and press the edges of the ravioli together and fully seal up the cracks.
  • Use the tip of a fork and press the dough around the filling to seal out any air. (see video) Place the ravioli in a single layer onto a large, lined baking sheet. Place in the freezer for 15 minutes until firm but not frozen.


  • Preheat 1/4 cup olive oil in a large skillet over medium heat for 3 to 5 minutes until hot. Place the ravioli in a single layer into the preheated skillet. Cook 2 minutes until the underside in lighty browned. Turn the ravioli and cook another 2 minutes or until firm and lightly browned on each side. Serve desired amount with olive oil, melted butter or sauce of choice.

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