Keto “Ravioli”
Course: Keto, Low CarbCuisine: ItalianServings
2-4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
24 slices of Provolone
1 lb spicy Italian ground sausage (use mild if you prefer)
Homemade or prepared marinara
½ c freshly grated parmesan cheese
4 oz cream cheese, softened
2 tbsp ricotta (may use sour cream instead, if desired)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Fresh basil
Directions
- Preheat oven to 375F
- While the oven is heating, prepare 2 large baking trays with a sheet of parchment paper and 6-8 slices of provolone. Ensure adequate room around each piece of provolone.
- Warm the marinara sauce in a saucepan over low to medium heat. Heat a skillet over medium high heat with a tablespoon of avocado oil or ghee.
- When the skillet is hot, add the ground Italian sausage and brown – breaking into small pieces as you go.
- Add spices, mix well, and reduce heat to medium low.
- Add cream cheese, ricotta (or sour cream), and grated Parmesan. Stir until melted and well-combined.
- Add 1 baking tray of provolone slices to the oven at a time. Place center. Set timer for 4 ½-5 minutes. Watch carefully so that the cheese doesn’t over cook. Edges should just be slightly browned.
- Remove cheese from oven and place on a trivet to cool. Begin baking the next tray.
- When the cheese is cool enough to handle, add 2 tbsp of the ground sausage mixture to the center of ½ of the slices. Peel the other pieces of cheese from the parchment paper and place over the sausage. Use your fingers or a fork to press/seal the edges of your ‘ravioli’. Repeat until all ‘ravioli’ are prepared.
- Return ‘ravioli’ to the oven for 4-5 minutes or until well-sealed and edges are golden brown.
- Move ravioli to a plate, top with warm marinara sauce and garnish with fresh basil.
