Keto Browned-Butter Sage Ravioli with Prosciutto, Spinach & Ricotta


Pasta is one of my favorite dishes, because the possibilities are endless. Especially when ravioli is tossed with plenty of garlicky brown butter and toasted sage. The dough can be be made a few days in advance, but the filling should be made the day of. Allow about 2 hours to make the dough and assemble and plan freezing the assembled ravioli at least 20 minutes before pan frying. This took a while, but man was it worth it.

History of Ravioli

Ravioli is an Italian dumpling that’s typically stuffed with a filling of ricotta, meat, and cheese. The filling is then sealed between two thin layers of egg pasta dough and served with sauce. The origin of this famous Italian staple dates back to the 14th century. In ancient Italy, these “dumplings” were served every Friday and during Lent.


PREP TIME: 30 min

REST TIME: 1 hour

COOK TIME: 25 min

16 raviolis


For the dough
1/2 cup almond flour
4.5 tsp coconut flour
1 tsp xanthan gum
sprinkle of salt
1 tsp apple cider vinegar
1 egg yolk
3-5 teaspoons water

5 slices prosciutto (cut into small pieces)
1 cup spinach leaves
1/2 cup ricotta cheese
1/4 cup grated Pecorino Romano
salt & pepper to taste
1 egg yolk

1/4 cup butter
12 sage leaves, chopped
3 cloves garlic slivered


Per 1 ravioli:
1g Net Carbs
2g Total Carbs
1g Fiber
7g Fat
3g Protein
83 Calories


  1. Make the dough. Measure out all your ingredients. Add your dry ingredients, almond flour, coconut flour, xanthan gum and salt to food processor. Pulse to combine.
  2. Now add your wet ingredients. Keep the food processor running and add the apple cider vinegar. Once it has mixed well, pour in the egg. Then you will start adding the water a teaspoon at a time, stopping when the dough forms into a ball. It should come out firm, but sticky to touch. If it creases it is too dry, add more water.
  3. Put the dough in plastic wrap (wrap into a ball) and knead for a 3 minutes. Let the dough rest 15 minutes at room temperature and then keep the dough in the fridge for 1 hour. You can work on your fillings or do this ahead of time.
  4. Make the filling: Bring a small pot of water to boil. Add spinach and blanch. Once wilted, remove from water and squeeze out liquid, and dry with paper towel. Transfer it to a board and roughly chop it. Let cool. Chop your prosciutto.
  5. Once cooled, mix the spinach with ricotta, grated Pecorino Romano, and prosciutto. Season with salt and pepper to taste. Mix in egg yolk.

  1. Make the ravioli: Roll out the pasta to its thinnest point using a rolling pin, in between two pieces of plastic wrap. I taped one sheet to my surface, put the dough on top, and put another sheet on top and then rolled it out. The dough should be very thin and sort of see-through when held up against natural light. You can also use a tortilla press or a pasta machine.
  2. Put a small scoop of filling onto the dough, depending on the size of your ravioli stamp. Drape a second piece over it and remove air bubbles. No need for an egg wash since this dough is super sticky and it will bond. I linked the stamp I used below. Use your ravioli press to press down and place the final ravioli on a tray to the side. Freeze them for 20 minutes before cooking.
  1. Make the sauce + cook ravioli: Heat up butter on a skillet over medium high- until brown and fragrant. Lower heat and add in garlic slivers and sage. When the garlic is just about to brown, add in the ravioli from the freezer. Remove the garlic if it starts to burn.
  2. Cook ravioli in the butter until golden all over, a minute or two on each side. Serve right away with freshly grated pecorino romano on top!

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