Amazing Keto “Ravioli” with Italian Sausage Filling (Low-Carb & Gluten-Free!)

Amazing Keto “Ravioli” with Italian Sausage Filling (Low-Carb & Gluten-Free!)

Satisfy your pasta cravings the low-carb way with this ingenious Keto “Ravioli” with Italian Sausage Filling! Slices of provolone cheese are transformed into tender pasta-like pockets, filled with a rich and savory blend of Italian sausage, cream cheese, and sour cream, then lightly broiled for a perfect seal. Serve with your favorite low-carb marinara for a truly comforting and delicious keto meal!

Yields: 12 “ravioli” (2-4 servings) Prep time: 20 minutes Cook time: 10-15 minutes (plus cooling time)

Ingredients:

For the “Ravioli” Shells:

• 24 slices provolone cheese (standard deli-style slices, not too thick)

For the Italian Sausage Filling:

• 1 pound Italian ground sausage, cooked and thoroughly drained (mild or hot, depending on preference; KETO NOTE: Check for no added sugar or fillers)
• 2 tablespoons cream cheese, softened
• 2 tablespoons sour cream (full-fat recommended)
• 1 cup shredded mozzarella cheese
• Optional: ¼ teaspoon garlic powder, ¼ teaspoon onion powder, or a pinch of red pepper flakes for extra flavor in the filling

For Serving:

• ½ cup Rao’s Marinara (or your favorite low-carb, no-sugar-added marinara sauce), warmed

Equipment:

• Baking sheets
• Parchment paper
• Medium skillet (for cooking sausage)
• Small mixing bowl
• Spoon or spatula
• Thin metal spatula (for lifting cheese slices)

Instructions:

1. Preheat Oven & Prep Baking Sheets: Preheat your oven to 350°F (175°C).
   • Line one or two large baking sheets with parchment paper. This is crucial to prevent sticking.
   • Arrange the 24 slices of provolone cheese on the prepared baking sheets, leaving about 1 inch of space between each slice. You’ll need enough room for them to melt and spread slightly. You may need two baking sheets depending on their size.
2. Prepare Sausage Filling: In a medium skillet, cook the Italian ground sausage over medium heat, breaking it up with a spatula, until it is fully browned and cooked through. Drain any excess grease very thoroughly.
   • Transfer the cooked and drained sausage to a small mixing bowl. Add the softened cream cheese, sour cream, and shredded mozzarella cheese (and any optional seasonings).
   • Mix well until all ingredients are thoroughly combined and the mixture is cohesive. Set aside.
3. Melt Provolone “Shells”: Place the baking sheet(s) with the provolone cheese into the preheated oven.
   • Bake for 3-5 minutes, or until the cheese slices start to bubble and turn slightly golden brown around the edges. They should be melted and pliable, but not completely crispy.
   • Carefully remove the baking sheet(s) from the oven. Let the melted cheese cool on the parchment paper for 3-5 minutes. This makes them easier to handle. (If using multiple sheets, work in stages.)
4. Assemble “Ravioli”:
   • Take 12 of the cooled, melted provolone slices. Add a generous scoop (about 1.5-2 tablespoons) of the Italian sausage filling to the middle of each of these 12 cheese slices.
   • Gently place one of the remaining 12 melted provolone slices directly on top of each filled cheese slice, aligning the edges as best as possible.
   • Using a spatula, lift the top slice and gently press down around the edges to seal the filling inside. The cheese should still be warm enough to adhere. You can use your fingers to gently crimp the edges if desired.
5. Broil to Seal & Crisp: Turn your oven to the broil setting (keep a very close eye on it!).
   • Carefully place the baking sheet with the assembled “ravioli” back into the oven.
   • Broil for only 30-60 seconds, or just enough to lightly brown the top cheese layer and truly seal the edges. Watch constantly to prevent burning!
6. Cool & Serve: Remove the “ravioli” from the oven and let them cool on the baking sheet for a few minutes. This allows them to firm up slightly.
   • Serve warm with a side of warmed Rao’s Marinara (or your favorite low-carb sauce) for dipping or spooned over the top. Enjoy!

Tips for Success:

• Parchment Paper is Key: Do not skip the parchment paper, or the cheese will stick.
• Don’t Over-Bake Provolone: The goal is melted and pliable, not crispy cheese crisps initially. Watch closely.
• Working in Batches: If your baking sheets are small, it’s best to melt the provolone in two batches to ensure even melting and enough space.
• Sausage Choice: Ensure your Italian ground sausage is low-carb and free of added sugars or fillers.
• Low-Carb Marinara: Rao’s is a popular choice for keto due to its low sugar content, but always double-check labels for any brand.
• Careful Broiling: Broilers vary wildly! Stay by the oven and watch the “ravioli” constantly during this final step.

Storage: Store any leftover Keto “Ravioli” in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a low oven/air fryer until warmed through. The texture may change slightly upon reheating.

Recipe Analysis & Dietary Classification

• High Protein: Yes, from the ground sausage and cheeses.
• Low-Carb: Yes, this recipe is very low-carb. Provolone replaces high-carb pasta, and all other ingredients are keto-friendly.
• Keto: Yes, this recipe is keto-friendly, provided the following crucial ingredient checks are made:
  • Italian Ground Sausage: Must be low-carb/sugar-free.
  • Rao’s Marinara (or other): Absolutely essential to use a low-carb, no-sugar-added marinara.
  • Sour Cream: Use full-fat for keto.
• Gluten-Free: Yes, this recipe is naturally gluten-free.

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