top of page

Keto Raviolis

Servings: 4            Prep Time: 1 hour            Cook Time: 5-7 minutes

chs n mush raviolis.jpg

1 batch of my Lupin Semolina Keto Pasta

1 batch of my Keto Ravioli Filling or any filling of your choice

1 Jar of Red Pasta Sauce

Special Equipment:
Kitchenaid Stand Mixer

Kitchenaid Ravioli Attachment

Ravioli Cutter

Fill a large pot with water, sprinkle in salt, and add about 1 tbsp of olive oil. Turn the pot on to medium-high and let heat to boiling.

Chop up your mushrooms and green onions into small pieces. Next mince the yellow onion and garlic. In a medium skillet add 1 tbsp of olive oil. Let it heat before adding mushrooms and onions. Sauté until tender, about 5-7 minutes. Add in the green onions and garlic then cook another 1-2 minutes. Finally, add in the mascarpone cheese and heat until melted and creamy. Remove from heat and set aside.


In your Kitchen Aid mixer bowl or a large mixing bowl, add all your dry ingredients for the pasta dough and mix well with a whisk. Add your eggs, water, and oil to your dry ingredients and mix with the paddle attachment on low speed. Once your dough is thoroughly mixed, switch to the dough hook and let your dough knead for 6-7 minutes. If you don’t have a stand mixer you will need to make this dough by hand.

To do this, you will mix all your dry ingredients together then dump it out onto your surface. Next, make a well in the middle of your dry ingredients so you can add your wet ingredients to the center. Slowly, you will begin to incorporate the flour into the wet ingredients, starting from the inside moving out until you have added all the flour and you now have a ball of dough. Then you will knead your dough until it is nice and smooth and elastic.

Split your dough in half and roll both halves out into a rectangle. Add your pasta roller attachment to your Kitchen Aid mixer and set it to the widest setting (usually #1). Run your dough through each setting 2-3 times until it reaches your desired thickness. If you don’t have a stand mixer, you will have to roll your dough out by hand, using a rolling pin, until you reach your desired thickness.

Stretch your two sheets of pasta dough out on your work surface. Now begin adding the filling using whatever method you prefer. If you are using a ravioli hand cutter, add your filling to half the dough, making sure to space properly, then cover with the other half of your dough and use your cutter to cut out our raviolis. If you are using the Kitchen Aid ravioli attachment, place your dough in it, add your filling, turn on the machine and let it do the rest.

Once your raviolis are stuffed, check that the edges are properly sealed and let the rest in the refrigerator for about 15 minutes. After that, remove them and gently place them in the boiling water for 5-7 mins.

Heat up your marinara during that time. When your raviolis are done, remove them from the water with a slotted spoon and place them on a plate. Pour your warm marinara sauce on top, sprinkle with parmesan, parsley, and serve.

Nutritional Facts for 1 serving: 579.4 Calories, 9.1 Net Carbs, 37.8g Fat, 39.8g Protein.


Disclaimer: I'm in the Amazon and Walmart Associate Program and as such, I earn a small fee from qualifying purchases through affiliate links.

bottom of page