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This low carb keto ravioli recipe is the fancy keto pasta dinner you’ve been waiting for! It has two layers of keto pasta dough filled with a sweet and savory butternut squash puree, finished with a browned butter herb sauce. Inspired by the gnocchi in my Easy Keto Cookbook, this fathead ravioli dough is soft and reminiscent of real pasta.
I get questions about pasta on keto so often, that I have a low carb pasta alternatives resource guide to help you out. It covers zucchini noodles, spaghetti squash, and other pre-made options – it’s got everything you need to know. Ravioli was a dish that was missing from my low carb pasta line-up, though, so it was about time to change that. Although you can make similar dishes like zucchini ravioli, I never tried making a version with dough!
When I worked in at an Italian restaurant in college, my absolute favorite dish there was butternut squash ravioli. The sweet filling paired with fall herbs (sage and thyme!), brown butter sauce, and parmesan was the perfect combination. Since I have been low carb for so long, I haven’t had pasta like that in years.
So, when I decided that a keto fathead ravioli recipe was missing from Wholesome Yum, I knew it would have to be low carb butternut squash ravioli over any other kind. And yes, butternut squash is keto in moderation like this. In fact, you can use butternut squash in a variety of keto recipe like butternut squash soup.
The filling in this ravioli is sweetened with Besti Brown, my favorite keto brown sugar substitute, for a flavor that tastes just like a restaurant’s – and like fall in a bowl.
How To Make Keto Ravioli
Don’t be nervous about the difficulty of this keto ravioli recipe! While it takes a few steps, none of them are hard. And trust me, this dish is worth it!
1. How to make keto ravioli filling:
TIP: Be sure the squash is in a single layer on the baking sheet, to help it roast evenly and get slightly caramelized edges.
- Puree filling. After the squash is done roasting, add it to a food processor along with the Parmesan and Besti Brown Sweetener…
…And puree until smooth.
2. How to make low carb ravioli dough:
- Make keto ravioli dough. While the squash is roasting, make the dough. In a food processor, pulse together Wholesome Yum Almond Flour and egg together.
- Melt cheese. Microwave mozzarella cheese until melted and smooth.
- Finish dough. Add the melted cheese to the food processor, and process until combined. Sprinkle (don’t dump) in xanthan gum, then process again.
TIP: If your low carb ravioli dough is sticky, form a ball and refrigerate it for about 30 minutes, or until it’s easier to work with.
3. Assemble homemade low carb ravioli:
- Roll out low carb ravioli. Place the dough between two pieces of parchment paper and roll out into a thin rectangle, about 1/8 inch thick. Cut the rectangle in half.
- Fill. Use a cookie scoop this size to scoop filling into rows onto one of the rectangles.
TIP: Place the filling about an inch apart, leaving an empty border along all of the edges of filling so that it can be sealed.
- Seal. Place the empty half of the dough over the half with the filling mounds, and seal all the edges between the mounds.
- Cut. Use a ravioli wheel to cut it into a grid, then gently separate the pieces.
- Cook. Add the ravioli to boiling water in batches and simmer until dough turns a light ivory color and floats higher. (This happens VERY quickly – I couldn’t even get a photo!)
TIP: The ravioli is fragile, so be careful to not move it around too much while it’s cooking and be sure to not overcook it! It’s done when the color has turned slightly paler ivory.
4. Make brown butter sauce:
- Melt butter. Heat butter until melted and starting to bubble.
- Add aromatics. Add garlic, sage, and thyme to butter and cook until butter is browned.
TIP: Butter will foam and then brown quickly – be careful not to burn it!
- Toss with ravioli. Add ravioli to brown butter sauce and gently toss to coat.
…Or you can drizzle the browned butter sauce over the fathead ravioli right when you serve it:
…And dig in!!
Low Carb Ravioli Recipe FAQs
Is butternut squash ravioli keto friendly?
Ravioli is normally very high in carbs and not keto friendly. Fortunately, this low carb ravioli substitute can fit keto macros for most people.
There are 11.6 grams net carbs in this ravioli recipe. While this is on the higher site for a keto diet, it can still probably fit your keto macros if you make this your main meal of the day. And, it’s so worth it!
How do I prevent my ravioli from falling apart?
Fathead ravioli will start to fall apart if you boil it for too long. Be sure it only boils for a couple of minutes, and take it out immediately once the color turns just a bit lighter than the raw dough.
Can omit or I use a different sweetener?
This keto friendly ravioli recipe uses Besti Brown sweetener for a brown sugar flavor in the butternut squash filling. There really isn’t a good replacement for it that will yield the same flavor, but if you really want to, you could omit it or use a different sweetener.
Can I use a different squash?
Yes, you could use a different squash like buttercup or acorn, or even pumpkin. The most important thing is that it can be roasted and pureed. While I love spaghetti squash, it won’t work well in this recipe.
What kind of almond flour can I use?
Be sure to use a super fine blanched almond flour like this, so that you don’t end up with a grainy dough. Avoid almond meal.
Can I use coconut flour?
I haven’t tried it, but you could try replacing the 1 1/2 cups almond flour with 1/2 cup coconut flour. You may also need to add an extra egg. (This swap is similar to my coconut flour fathead dough.)
This will yield less of the fathead ravioli dough, but should be close to the right consistency. Let me know how it goes if you try it!
Can I do a more traditional ravioli filling?
Sure! Just mix up some full-fat ricotta and parmesan in place of the squash filling – a good ratio is in my spaghetti squash lasagna recipe. (This will also lower carb count a bit.)
Keto Friendly Ravioli Storage Instructions
Can you make it ahead?
You can prep ahead many of the components:
- Roast and puree the filling
- Make the keto ravioli dough recipe
- Make brown butter sauce
When you’re ready to make the ravioli, you can roll out dough, fill, and cook.
How to store keto ravioli:
Store this ravioli in the refrigerator for 3-4 days.
Can you freeze ravioli?
Yes, you can also freeze it before cooking. Be sure to freeze the ravioli on a lined sheet pan until frozen solid and then transfer to a freezer bag.
Later, you can boil it right from frozen.
How to reheat this keto ravioli pasta recipe:
Gently reheat the pasta in a hot skillet with butter sauce, or in the microwave just until hot. Do not reheat in boiling water – it will fall apart.
More Keto Pasta Recipes
If you like this low carb fathead ravioli recipe, you’ll want to check out my low carb pasta alternatives and you might also like some of these other keto pasta recipes:
- Keto Egg Noodles – Just 3 ingredients makes long, chewy noodles you can twirl around your fork!
- Spaghetti Squash Alfredo – Healthy chicken Alfredo made with satisfying spaghetti squash and a creamy sauce.
- Zucchini Spaghetti with Meatballs – All the comfort, none of the carbs! And just 20 minutes prep time.
- Spaghetti Squash Pad Thai – Easy, low carb, and loads of flavor! (No sugar needed!)
- Sesame Kelp Noodles – Just like takeout, these noodles have chicken, veggies, and a sesame sauce. Keto, paleo, and ready in just 30 minutes.
- Keto Gnocchi – Find the recipe in my Easy Keto Cookbook!
Tools To Make Fathead Ravioli
Tap the links below to see the items used to make this recipe.
- Food Processor – I’ve had this trusty food processor for years! It’s a must for fathead pizza.
- Extra-Small Cookie Scoop – This small scoop is the perfect size for the filling.
- Ravioli Cutter – Easily cut up your ravioli pieces with this cutter.
Low Carb Keto Ravioli Recipe With Butternut Squash
Get Besti Brown Keto Sweetener For Your Low Carb Ravioli Filling!
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Low Carb Keto Ravioli Recipe With Butternut Squash
The ultimate keto ravioli recipe for carb lovers! Low carb fathead ravioli features brown-sugar-flavored butternut squash filling and browned butter sauce.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Butternut Squash Filling:
Keto Ravioli Dough:
Brown Butter Sauce:
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil.
Toss the squash and whole garlic cloves with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.
Roast squash in the oven for 20-25 minutes, until golden and very soft.
Make keto ravioli dough:
Meanwhile, make the dough for the ravioli. In a food processor, pulse the almond flour and egg, until uniform.
Add the melted mozzarella to the food processor. Process until a uniform dough forms.
Sprinkle the xanthan gum over the dough. Process until well incorporated.
If the ravioli dough is sticky, form into a ball and refrigerate for at least 20 minutes, or until no longer sticky.
Clean out the food processor. Combine the cooked squash, garlic, parmesan, and Besti Brown in the food processor (or use a high-power blender if your processor is too large for this amount of filling). Puree until smooth. The filling will be thick.
Assemble butternut squash ravioli:
Place the ball of dough between 2 pieces of parchment paper. Flatten into a disc, then roll out into a thin rectangle, 1/8 inch (3.175 mm) thick and about 12x17 inches (30.4x43.18 cm). Cut the rectangle in half across the short direction, making sure both halves are the same size and shape.
Use an extra small cookie scoop (about 2 teaspoons volume) to scoop filling in rows onto just one of the rectangles, about an inch apart, leaving an empty border along the edge of the rectangle and also between pieces. You want the rows and columns to line up.
Carefully place the second rectangle of dough over the first one. Seal the edges and also between the mounds of filling. Use a ravioli wheel to cut in a grid, to cut the ravioli apart. You’ll end up with about 20 2.5x2.5-inch (6.35x6.35 cm) ravioli. Double check to make sure all the edges are sealed.
Bring a large pot of water to a boil. Once boiling, add the ravioli in a single layer, with the bumpy side face down, without touching too much (do this in batches if necessary). Simmer for 3 minutes, until the yellow-ish dough turns to a lighter ivory color and they float a little higher. (They will float from the beginning, but less so than when they are done.) Be careful not to move the ravioli around (it’s okay if it moves on its own from the boiling water) or overcook it - both can cause it to fall apart.
Remove the ravioli onto a plate and cover to keep warm. Repeat with remaining ravioli.
Make brown butter sauce and serve:
Meanwhile, add the butter to a large skillet. Heat until butter is melted and starting to bubble.
Add the garlic, sage, and thyme. Cook for 2-4 minutes, until the butter turns brown and smells nutty.
Add all the ravioli to the pan and toss gently with browned butter sauce, or plate the ravioli and pour sauce on top.
Last Step: Leave A Rating!
Serving size: 4 large ravioli + 2 tbsp brown butter sauce
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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