19 November 2017

Keto Toasted Ravioli

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If you're not from St. Louis, you may not even know what toasted ravioli are. But if you are from St. Louis, you'll know they are all the rage and are served as appetizers at restaurants all around the city. They are essentially meat ravioli that are breaded and fried. I'm home for Thanksgiving and my family was enjoying toasted ravioli from Pasta House (a STL establishment), so I wanted to create keto toasted ravs that me and my dad (also keto!) could enjoy. YUM. 


8 cups shredded mozzarella
8 egg yolks

Ravioli Filling
1 pound ground beef
1 tbsp minced garlic
1/2 cup chopped onion
3/4 cup grated parmesan
1 tsp parsley
1 tsp salt
1 tsp pepper
1 large egg

Egg Wash
8 egg whites
3 tbsp water

1.5 cups almond flour
1.5 cups grated parmesan
2 tsp pepper
2 tsp salt


1) Put mozzarella in a large microwavable bowl. Cook for 1 minute. Take out and stir. Return to microwave and cook for about another minute or until melted.

2) Separate 8 eggs. Set the whites aside for later use.

3) Let melted cheese sit for at least one minute, and then stir in 8 egg yolks. Mix thoroughly. Put in fridge for about 10 minutes to "firm up."

4) Remove from fridge and roll out "pasta" on parchment paper into 4 sheets, roughly the same size.

5) In a medium saucepan, cook the ground beef until it starts browning, and then drain the fat.

6) Stir in the onion and garlic and cook until meat is thoroughly cooked.

7) Place meat/onion/garlic mixture in a bowl. Stir in grated parmesan, parsley, salt, pepper and egg.

8) Drop meat into compact balls on one sheet of pasta. (The size of the balls and spacing between balls depends on the size of your ravioli cutter. I used a William & Douglas Ravioli Set.)

9) Cover bottom pasta/meat layer with a top layer of pasta. 

10) Repeat steps 8 and 9 using the other 2 sheets of pasta.

11) Use the ravioli cutter to cut out the ravioli.

12) Put the cut ravioli in the refrigerator for at least an hour.

13) In a wide, shallow bowl, mix the almond flour, grated parmesan, salt and pepper. Remove the egg whites and ravioli from the refrigerator. Add 3 tbsp water to the egg whites and stir well.

14) Pre-heat oven to 350 degrees.

15) Line a cookie sheet with parchment paper.

16) Dip each ravioli in the egg wash and then cover completely in the breading. Shake off excess.

17) Once each ravioli is breaded, place on the cookie sheet covered in parchment.

18) Cook for around 35 minutes or until golden brown.

19) Enjoy, and feel free to post pictures or comments on Caroline's Keto Kitchen Facebook page.

Picture Instructions:

Nutrition Facts:

Note: These will vary based on the size ravioli you make. Mine were quite large, and the recipe made 30 ravioli. 


  1. I am from MO, and I am trying these out this week. I will let you know. They " the normal" from STL are my fave and I never go home without having them. So now on KETO, all I can say is that I am SUPER excited for these. Thanks so much. Keto lifestyle can still be delish!!

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