Description
This recipe for the easiest keto ravioli features a delicious no-carb twist using provolone cheese slices instead of traditional pasta. Filled with a savory mixture of Italian sausage, cream cheese, sour cream, and shredded mozzarella, these ravioli are quick to prepare and oven-baked to perfection. Served with a keto-friendly marinara sauce, this dish is perfect for anyone following a low-carb or ketogenic lifestyle seeking a comforting, cheesy Italian meal without the carbs.
Ingredients
Cheese Slices
- 24 slices provolone cheese
Filling
- 1 pound Italian ground sausage, cooked and drained
- 2 tablespoons cream cheese
- 2 tablespoons sour cream
- 1 cup mozzarella cheese, shredded
Sauce
- 1/2 cup Rao’s Marinara
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to prepare for melting the cheese slices evenly.
- Prepare Baking Sheets: Line one or more baking sheets with parchment paper. Arrange the 24 slices of provolone cheese on the sheets, spacing them apart so they don’t stick together.
- Mix the Filling: In a bowl, combine the cooked and drained Italian ground sausage with cream cheese, sour cream, and shredded mozzarella cheese until well blended.
- Melt Provolone Slices: Place the baking sheets into the preheated oven and bake for about 3 minutes or until the provolone slices begin to bubble and the edges turn golden brown. Remove from the oven and allow to cool for 3-5 minutes. Depending on your oven size, you may need to do this in batches.
- Assemble Ravioli: Spoon a generous scoop of the sausage and cheese filling onto half of the melted provolone slices. Then carefully lift and place the remaining provolone slices on top to form ravioli, gently pressing the edges to seal them.
- Seal the Edges: Press down firmly along the edges of each ravioli to ensure they stick together and the filling is enclosed.
- Broil to Seal: Turn the oven to broil and return the baking sheet with assembled ravioli to the oven. Broil for only about 30 seconds—just long enough to heat the top provolone slice and fully seal the edges without burning.
- Cool and Serve: Remove the ravioli from the oven and let them cool for a few minutes. Serve warm with your favorite keto marinara sauce and a sprinkle of parmesan or pecorino romano cheese. Enjoy your keto-friendly ravioli!
Notes
- Using parchment paper prevents the cheese from sticking and makes cleanup easier.
- Be careful to watch the ravioli closely while broiling to avoid burning the cheese.
- This recipe can be prepared in batches if your oven or baking sheets are small.
- Keto marinara sauces are typically low in sugar; Rao’s Marinara is a great choice for maintaining keto compliance.
- Letting the melted provolone cool slightly before assembling helps prevent tearing when lifting the cheese slices.
- For a dairy-free or vegan version, substitute cheeses and sausage with plant-based alternatives, though texture and flavor will differ.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
