Low Carb Sausage and Spinach Ravioli with a Tomato Cream Sauce – Keto Ravioli
Welcome all! Papa G here. Today I present
my low carbohydrate homemade sausage and spinach
ravioli with a nice tomato cream sauce.
Now you can enjoy a low carb taste of
Italy and not ruin your macros. This
plate of six ravioli with a quarter cup
of sauce is only 8.1 grams of net carbohydrates.
Let me show you how to make it. Begin by
pouring a tablespoon of oil into a
skillet on medium-high heat. Add four
ounces of mild Italian sausage and cook
while breaking it into small pieces.
While cooking, add some dried sage; some
salt; and a little black pepper. Continue
cooking until all the sausage is fully
browned. Add one tightly-packed cup of
fresh spinach leaves and continue
cooking until the leaves have fully
wilted. Remove from the heat and pour the
sausage and spinach into a food
processor. Give it a few pulses to break
it up. We don’t want to puree the sausage,
only break it into very small pieces.
Pour the sausage into a mixing bowl. Add
about 1/3 of a cup of whole milk ricotta
cheese and mix until combined. Cover with
some plastic wrap and store in the
refrigerator while we work on the rest
of the meal. Now for the ravioli. Add four
ounces of softened cream cheese to a
food processor; four large whole eggs;
3 egg whites – be sure to save at least
one of the yolks for the sauce. Add some
almond flour; xanthan gum; and a little
salt. Give that a mix. Be sure to scrape
down the sides as you mix. We’ll be using
a well oiled silicon mold to help form
and shape our ravioli. This particular
mole has 30 cavities with each measuring
about an inch in diameter and about 3/8
of an inch in depth. I’ll have a link in
the description below on the exact one I’m
using. Pour about 1/4 teaspoon of the
ravioli batter into each cavity; just
enough to cover the bottoms.
Now remove the sausage mix from the
refrigerator and take about a teaspoon
or so and form it into a small disc with
your hands; enough to fill one cavity.
Repeat until all the cavities are filled.
Pour the remaining batter on top of the
mold and gently spread as evenly as
possible, bringing it to the edges. Place
in the middle of a preheated 350°F oven for about 30 minutes or until the
edges begin to brown. Remove and let cool
for at least 20 minutes. After the
ravioli has cooled, place a baking sheet
over the top and flip upside down. Gently
peel back the mold. Do this slowly as
one or two may want to stick. With a
pastry cutter or knife, cut the ravioli
into squares. Put some foil over the top
and place in an oven heated to 170°F to
180°F to keep warm while we
work on our sauce. To a sauce
pot on medium heat, add one 15 ounce can
of crushed tomatoes; add some salt; ground
black pepper; garlic powder; some dried
basil; and some oregano. Give that a mix.
Now add 1 egg yolk and mix thoroughly to
combine. Add 2 tablespoons of heavy cream
and mix once again. Finally, stir in 1/4
cup of grated Parmesan cheese. Mix until
melted. Plate some ravioli. Pour some of
our sauce over the top. Garnish with some
a little Parmesan cheese… and enjoy!
Delicious! There you have it folks!
My low carbohydrate sausage and spinach ravioli
with a tomato cream sauce. A nice taste
of Italy without all the carbohydrates. I hope
you enjoyed this video. If you did, please
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something new every week. Thanks for
watching and I’ll see you next time!