Delicious Keto Butternut Squash Ravioli

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If you ask me, keto-friendly pasta alternatives are a game-changer.

This low-carb take on classic ravioli uses thin sheets of butternut squash instead of pasta dough. The naturally sweet squash wraps around a rich, cheesy filling that’ll make you forget you’re eating healthy.

Each pillow of goodness is pan-seared until just golden, then finished with a simple sage butter sauce that brings all the traditional Italian flavors you love – minus the carbs that usually come with them.

It’s a cozy dish that satisfies pasta cravings while keeping things light, perfect for anyone following a keto lifestyle.

What Kind of Butternut Squash Should I Use?

For this ravioli recipe, you’ll want to look for a small to medium-sized butternut squash that feels heavy for its size and has a firm, beige skin without any soft spots or blemishes. While you only need 8 ounces for the recipe, buying a whole squash gives you the freshest flavor – just save the rest for another meal. Pre-cut butternut squash from the produce section can save time, but make sure the pieces look fresh and aren’t slimy or discolored. If you’re having trouble cutting your squash, try poking a few holes in it and microwaving it for 1-2 minutes to soften the skin slightly before peeling and dicing.

Options for Substitutions

Let’s talk about what you can swap in this keto-friendly recipe while keeping it low-carb:

• Butternut squash: You can use pumpkin or kabocha squash instead – just make sure to cook until tender and drain well to avoid excess moisture.
• Monk fruit sweetener: Other keto-friendly sweeteners like erythritol, allulose, or stevia work well here. Just adjust the amount to taste as their sweetness levels vary.
• Almond flour: Sunflower seed flour is a great nut-free alternative that maintains the same ratio. Coconut flour isn’t recommended as it behaves very differently.
• Xanthan gum: This is pretty important for the dough’s texture, but in a pinch, you can use 1 teaspoon of psyllium husk powder instead.
• Fresh herbs: If fresh herbs aren’t available, use dried ones – about 2 teaspoons each of dried sage and thyme. Fresh basil or rosemary can also work well.
• Mozzarella cheese: This is crucial for the dough structure, but you can use a mix of mozzarella and provolone if needed. Don’t substitute with other types as it may affect the dough’s texture.

Watch Out for These Mistakes While Cooking

The biggest challenge when making keto ravioli is achieving the right dough consistency – if your mozzarella cheese isn’t melted completely or isn’t mixed thoroughly with the almond flour, you’ll end up with a lumpy, hard-to-work-with dough. To prevent the filling from becoming watery, make sure to roast your butternut squash until it’s completely tender and slightly caramelized, as excess moisture can make your ravioli fall apart during cooking. When rolling out the dough, work quickly while it’s still warm and pliable, as the cheese-based dough becomes harder to handle as it cools – if needed, you can briefly microwave it for 15-20 seconds to restore pliability. For perfect results, don’t overcrowd the ravioli when cooking them in the water, and remove them as soon as they float to the surface to prevent them from becoming mushy.

What to Serve With Keto Butternut Squash Ravioli?

Since this keto ravioli is already pretty filling, you’ll want to keep the sides simple and light. A fresh arugula salad with a lemony dressing makes a perfect partner, cutting through the richness of the butter sauce. For extra veggie goodness, try some roasted Brussels sprouts or sautéed zucchini on the side – they’ll keep your meal low-carb while adding nice color to your plate. If you’re feeling fancy, a few pieces of prosciutto can add a nice salty touch that goes really well with the sweet butternut squash filling.

Storage Instructions

Keep Fresh: These keto ravioli stay good in an airtight container in the fridge for up to 3 days. I recommend laying them in a single layer or placing parchment paper between layers to prevent them from sticking together. The sage butter sauce can be stored separately in its own container.

Freeze: You can freeze these little pasta pockets for up to 3 months! Place them on a baking sheet lined with parchment paper, freeze until solid (about 2 hours), then transfer to a freezer bag. No need to thaw before cooking – just pop them straight into boiling water and add a minute or two to the cooking time.

Make Ahead: Want to prep these in advance? You can make the butternut squash filling up to 2 days ahead and keep it in the fridge. The dough can also be made a day ahead – just wrap it well in plastic wrap and refrigerate. When you’re ready, let the dough come to room temperature for easier handling.

Preparation Time	30-45 minutes
Cooking Time	25-30 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 80-90 g
• Fat: 180-200 g
• Carbohydrates: 80-90 g

Ingredients

• 8 ounces butternut squash (peeled and diced into 1/2-inch pieces)
• 2 whole garlic cloves
• 1/2 tablespoon olive oil
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 tablespoon brown monk fruit sweetener
• 1/4 cup grated parmesan cheese
• 3 cups mozzarella cheese (shredded)
• 1 1/2 cups finely ground almond flour
• 2 large eggs
• 1/2 teaspoon xanthan gum
• 1/2 cup unsalted butter (cubed)
• 2 garlic cloves (thinly sliced)
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh thyme

Step 1: Roast the Squash and Garlic

Preheat your 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 them in a single layer on the prepared baking sheet.

Roast in the oven for 20-25 minutes, until the squash is golden and very soft.

Step 2: Prepare the Ravioli Dough

While the squash is roasting, make the dough for the ravioli.

In a food processor, pulse the almond flour and egg until they form a uniform mixture.

In a separate medium bowl, melt the mozzarella cheese in the microwave or over a double boiler until smooth.

Add the melted mozzarella to the food processor and process until you get a uniform dough.

Sprinkle the xanthan gum over the dough and process again until well incorporated.

If the dough feels sticky, form it into a ball and refrigerate for at least 20 minutes until it is no longer sticky.

Step 3: Make the Squash Filling

After cleaning out the food processor, combine the cooked squash, garlic, parmesan, and Besti Brown.

Puree until smooth, creating a thick filling.

You can use a high-power blender if your food processor is too large for this amount of filling.

Step 4: Form the Ravioli

Place the ball of dough between two pieces of parchment paper.

Flatten it into a disc, then roll it out into a thin rectangle about 1/8 inch (3.175 mm) thick and approximately 12×17 inches (30.4×43.18 cm).

Cut the rectangle in half across the short direction, ensuring both halves are the same size and shape.

Use an extra small cookie scoop to place the filling in rows on one dough rectangle, about an inch apart, leaving a border at the edges.

Place the second rectangle over the first and seal the edges and between the mounds of filling.

Use a ravioli wheel to cut into a grid, creating about 20 ravioli, each measuring 2.5×2.5 inches (6.35×6.35 cm).

Ensure all edges are sealed.

Step 5: Cook the Ravioli

Bring a large pot of water to a boil.

Add the ravioli in a single layer, bumpy side down, without touching each other too much (do this in batches if necessary).

Simmer for 3 minutes, until they change from a yellow-ish color to a lighter ivory and float slightly higher.

Be cautious not to move the ravioli excessively or let them overcook as this can cause them to fall apart.

Remove the cooked ravioli onto a plate and cover to keep warm, repeating with remaining batches.

Step 6: Make the Browned Butter Sauce

Meanwhile, in a large skillet, melt the butter over medium heat until it begins to bubble.

Add the garlic, sage, and thyme, cooking for 2-4 minutes until the butter turns a nutty brown color.

Add all the ravioli to the pan and gently toss them with the browned butter sauce, or alternatively, plate the ravioli and pour the sauce on top.

Serve immediately and enjoy!