For the pasta dough:

  • 1 1/2 cups almond flour
  • 2 large eggs
  • 1/2 tsp xanthan gum (optional, for texture)
  • A pinch of salt

For the filling:

  • Ricotta cheese
  • Spinach (steamed and drained)
  • Parmesan cheese
  • Salt and pepper to taste


  1. In a mixing bowl, combine the almond flour, eggs, xanthan gum (if using), and a pinch of salt. Mix until a dough forms. If the dough is too sticky, you can add a bit more almond flour.
  2. Roll out the dough between two sheets of parchment paper until it’s very thin.
  3. For the filling, mix ricotta cheese with steamed and drained spinach, grated Parmesan cheese, salt, and pepper.
  4. Place small spoonfuls of the filling onto one half of the dough, leaving some space in between.
  5. Carefully fold the other half of the dough over the filling, and press down around each mound of filling to seal the ravioli.
  6. Use a ravioli cutter or a knife to cut the dough into individual ravioli.
  7. Boil the ravioli in a large pot of salted water for about 2-3 minutes. They’ll float to the top when they’re done.
  8. Serve the keto ravioli with your favorite low-carb marinara sauce or a creamy Alfredo sauce.