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prep time
1 h 40 min
cook time
15 min
ready time
1 h 55 min
Keto Fried Zoodle Ravioli w Light Summertime Sauce
Call grandma over to try your new ravioli recipe without telling her it’s Keto! She’ll be stunned to learn this delicious, satisfying dish is made of zucchini noodles and pork rinds! You’ll find you prefer this lighter and healthier version of fried ravioli to the traditional stuff any day. However, like any authentic-tasting dish, this recipe requires your love. Making the Keto ravioli by hand and fresh tomato sauce from scratch is so worthwhile. Keep this recipe for a special Summertime night when there’s a cool breeze and a group to feed at the patio dining table. Everyone’s jaw will drop when they learn that not only did you make it all from love, but it’s Keto too!
Vegetarian Alternatives
You may have noticed that while the ravioli filling and noodles are vegetarian, coating the ravioli in pork rinds makes this a non-vegetarian meal. If you want to substitute the pork rinds, bread the ravioli in a mixture of almond flour and shredded parmesan cheese. The almond flour gives that ‘breading’ texture and the parmesan cheese hardens in your frying pan for a crispy coating. Keep in mind, however, this will increase your carbohydrates per serving. Two tablespoons of almond flour has approx. 5g carbohydrates, so use your discretion. You may easily substitute the chicken broth for a vegetable broth in your tomato sauce. Make sure to check your broth’s nutrition label, as some vegetable broths still include animal products.
Other Ravioli Filling Options
This recipe makes a great base filling to play around with. You can keep the ricotta and spinach filling as is, or omit the spinach and try out one of these options instead. Mix the ricotta filling with shredded chicken or shredded beef for more protein in your meal. You could even add very finely crumbled, cooked Italian sausage for a super-flavorful ravioli. If you want to keep the ravioli filling vegetarian, try playing around with different flavor combos. Any fresh herb can be minced and mixed into the ricotta, like fresh basil, oregano, or thyme. Minced garlic is always a great go-to for any garlic-lovers. Other Keto spices you can include are onion powder, paprika, or dried crushed red pepper.
Jessica L.
Net Carbs
3.3 g
Fiber
0.7 g
Total Carbs
4 g
Protein
10.8 g
Fats
11.6 g
163 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Zucchini
12 ounce
Olive Oil
2 tablespoon
Tomato Raw (includes Cherry, Grape, Roma)
10 ounce
White Wine Vinegar by Alessi
1 teaspoon
Garlic
1 teaspoon
Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Onion Powder
¼ teaspoon
Oregano, Dried
½ teaspoon
Rosemary, Dried
¼ teaspoon
Basil
6 leaf
Chicken Broth
¼ cup
Ricotta Cheese
18 tablespoon
Spinach
1-½ ounce
Black Pepper
⅛ teaspoon
Raw Egg
2 large
Heavy Cream
1 tablespoon
Fried Pork Rinds
4-½ ounce
Avocado Oil
1-½ tablespoon
Parmesan Cheese
3 tablespoon, grated
Recipe Steps
steps 6
1 h 55 min
Step 1
About 1 hour before you want to assemble and fry your ravioli, you will need to prepare the zucchini. Choose 1-2 fat, straight zucchinis (the thicker the better). Use a vegetable peeler to peel away approx. 48 wide slices of zucchini, which is the yield you see in the ingredients list. When you have only the core of the zucchini remaining, you may either discard this or chop up for cooking another time. Choose some plates from your kitchen cabinet and line them with paper towels. Arrange single layers of zucchini strips on the paper towels, placing additional paper towels on top. Create 2-3 paper-towel-layers of zucchini strips before placing another plate on top. Repeat this process until all the strips of zucchini are arranged in single layers and pressed between paper towels. Leave the strips to dry out for 1 hour. Once the zucchini strips are done drying out, transfer them together onto a single place, and set in your refrigerator.Step 2
While the zucchini strips are drying out, make the fresh tomato sauce. Heat the olive oil on high heat in a pan. When the oil is hot, drop in whole grape tomatoes. Place a lid on the pan, reduce the heat to a medium-low, and let the tomatoes cook in the oil until the skins burst. Give the tomatoes an occasional stir to help them break apart and cook down in the pan. Once the tomatoes are burst, reduce the heat to low and stir in the white wine vinegar, garlic, salt, pepper, onion powder, oregano, rosemary, and chopped basil. When the herbs and spices become fragrant, pour in the chicken broth. Return the lid to the pan, and bring the sauce to a simmer. Simmer the sauce on low heat until the tomatoes are completely broken down, leaving you a slightly chunky sauce with a small amount of liquid to it. Set this aside for later on.Step 3
It’s time to make the ravioli filling and fill the zoodles! In a small bowl, mix together the ricotta cheese, finely chopped spinach, and pepper. To make a ravioli, take 4 similar-sized strips of zucchini noodles and arrange them in with a cross-hatch pattern in the center with 2 zucchini strips sticking out in each direction. It’s important that no space appears in the crosshatch center. Scoop about 1 ½ TB of ricotta filling into the center of the zucchini strips. One by one, fold the strips over the filling, ensuring that each strip is overlapping the one before it. Once all the strips are folded over, flip the ravioli over so it seals the strips from flapping open. Repeat this process for all 12 ravioli.Step 4
Let’s bread and fry these ravioli! In one bowl, whisk together the eggs and cream. On a wide plate, arrange ground pork rinds. The finer the pork rinds are ground, the better. This is best achieved by grinding them in a food processor. One by one, dip each ravioli into the egg mixture and then lightly press the ravioli into the pork rinds. For the cleanest process, use one wet hand and one dry hand. Your wet hand needs to keep fingers over the ends of the zucchini strips to keep the ravioli sealed while dipping. Let all excess egg drip off the ravioli. Then, use your dry hand to sprinkle pork rinds over the ravioli before flipping over and pressing the opposite end into the breading. The ravioli does not need to be completely coated in pork rinds. A light, sparse crumb coating is best.Step 5
Heat the avocado oil in an oven-safe skillet or non-stick skillet. With the heat on a medium-high, arrange the breaded ravioli, seam-side down, in the hot oil. Fry the ravioli on each side for 2-3 minutes, until the pork rinds turn dark golden. Use a spatula to flip instead of tongs. If you need to, fry the ravioli in batches. If you do not have avocado oil, you can use coconut oil but may experience a slight after taste on the ravioli. If olive oil is your only option, you may need to fry the ravioli at a lower temperature for longer to avoid burning your pan.Step 6
Heat your oven’s broiler on high. If your frying pan is not oven-safe, transfer the ravioli to a glass baking dish. Otherwise, arrange all your ravioli in your oven-safe cast-iron skillet (it’s okay if they overlap a little). Use a spoon to ladle the fresh tomato sauce over the ravioli and sprinkle the parmesan cheese over the entire skillet. Place your skillet or baking dish under the broiler for 2-3 minutes until the parmesan turns slightly golden and you see the tomato sauce bubble a little. Serve the hot skillet of fried ravioli as the centerpiece of your dinner table or serve immediately on plates. Garnish at your discretion with additional grated cheeses, fresh basil or parsley, crushed red pepper, or a drizzle of EVOO.
Comments
FabulousArugula253026 3 years ago
It’s a great recipe but I felt like it took forever but I blame my strokes for that. I was a fan of how cool it was to make the ravioli but once I dunked in egg I hated my life. I will make again the meal was good I just had an issue with that.
Keto_Kate 4 years ago
This isn't the best. Tomato sauce it yummy ^_^ but the ravioli is very bland. The texture is enough to make you feel sick. Sorry :(