Ultimate Low-Carb Vegetarian Ravioli

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    40 min

Ultimate Low-Carb Vegetarian Ravioli

These fantastic vegetarian ravioli are among the best Low-Carb Italian dinners you can prepare in no time. We used provolone cheese as the ''pasta'' and filled them with a wonderful combination of mushrooms and artichoke hearts. You can use your favorite low-carb marinara sauce and a good amount of shredded parmesan for the topping. As for the seasoning, we kept things simple and added just some salt and black pepper. You can add some of your favorite Italian herbs and spices and make this lovely recipe a truly unique dish everybody will love.

Can I use some other type of cheese?

Absolutely! You can substitute provolone with the same amount of mozzarella, Monterey jack, cheddar, gouda, or edam. They will work perfectly in this recipe. However, in case you decide to substitute provolone with some other type of cheese, remember to log the ingredients separately.

What type of artichoke to use?

We used a jar of marinated artichoke hearts. Remember to drain all the liquid before use (you may even gently squeeze the artichoke hearts with your hands).

Serving suggestions:

As mentioned above, we served this lovely dish with some low-carb marinara sauce and shredded parmesan. It also pairs perfectly with some fresh lettuce greens or a dollop of Greek yogurt. Enjoy!

  • Net Carbs

    8.7 g

  • Fiber

    3.3 g

  • Total Carbs

    12.4 g

  • Protein

    38.6 g

  • Fats

    45.2 g

603 cals

Ultimate Low-Carb Vegetarian Ravioli

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Extra virgin olive oil

    Extra virgin olive oil

    1 tbsp

  • Onion

    Onion

    0.5 medium - 2 1/2" diameter

  • Mushrooms

    Mushrooms

    300 g

  • Garlic

    Garlic

    2 clove

  • Artichoke hearts or globe, canned in oil mixture

    Artichoke hearts or globe, canned in oil mixture

    240 g

  • Provolone cheese, natural

    Provolone cheese, natural

    24 slice (from pre-sliced package) - each 3/4 ounce

  • Homemade Marinara Tomato Sauce Low Carb

    Homemade Marinara Tomato Sauce Low Carb

    0.5 cup

  • Parmesan cheese, fresh (hard)

    Parmesan cheese, fresh (hard)

    0.25 cup, shredded

  • Salt

    Salt

    0.25 tsp

  • Black pepper

    Black pepper

    0.13 tsp

Recipe Steps

steps 5

40 min

  • Step 1

    Peel and finely chop the onion. Slice the mushrooms. Peel and mince the garlic. Heat the olive oil in a large pan over medium heat. Add the onions, garlic, and mushrooms to the pan. Cook for 8-10 minutes, stirring occasionally.
    Step 1
  • Step 2

    Drain and chop the artichoke hearts. Add to the pan. Season with salt and black pepper and stir well. Continue to cook for 5 minutes. Remove from the heat and cool for a while.
    Step 2
  • Step 3

    Preheat the oven to 175°C (350°F). Line a baking tray with parchment paper. Place half of the cheese slices on the prepared baking tray. Bake for 2-3 minutes. You will probably have to do this in two batches.
    Step 3
  • Step 4

    Remove the cheese from the oven. Top each slice with some of the mixture and cover with the remaining cheese slices. Gently press down on the edges to form the ravioli. Turn your oven to broil and broil for another 4-5 minutes.
    Step 4
  • Step 5

    When done, remove the pan from the oven and let it cool for a few minutes before transferring it to serving plates. Top with low-carb marinara and parmesan. Optionally, season with some more salt or black pepper and serve immediately.
    Step 5

Comments 2

  • StupendousArugula668841

    StupendousArugula668841 7 months ago

    Nice flavor. Was fairly easy to put together

    • kimboymom

      kimboymom 7 months ago

      Put ravioli on a bed of arugula. Tasty and filling! Does not reheat well.