How to make and freeze ravioli?

To Freeze. Lay your homemade ravioli in a single layer on a parchment-lined baking sheet, and place in the freezer until they're frozen solid . Then, store the frozen ravioli in an airtight freezer-safe storage container in the freezer for up to 6 months. Cook from frozen.

Is it better to thaw frozen ravioli before cooking?

As a reminder – NEVER thaw fresh-frozen filled pasta like ravioli ! It should be cooked directly from frozen (one less prep step!) For maximum flavor, cook your pasta to just shy of al dente and then finish cooking it by sautéing in the sauce it will be served in. Don't toss fresh pasta with oil!

Does cooked ravioli freeze well?

Frozen cooked pasta can be stored for up to 3 months for best quality . While it can be safe to eat beyond that time, the texture and taste may deteriorate over longer periods.

Can you cook ravioli in sauce instead of water?

Yes, you can cook ravioli, frozen or fresh, directly in your simmering pasta sauce . Test your pasta after 3-4 minutes of cooking to see if done. Tip – If you have a large quantity of ravioli you can cook you ravioli in batches to ensure even cooking.

Do Italians put sauce on ravioli?

Ravioli is commonly served with a broth or sauce , and is a staple of traditional Italian home cooking. The fillings of ravioli differ depending on the region.

Can you saute ravioli instead of boiling?

Cooking your ravioli in a skillet also reduces the time you need to wait until you are enjoying a plate of your delicious, perfectly sauced, crispy ravioli since you are not waiting for the water to boil.

Can you make homemade ravioli ahead of time?

Stacey Annandono says it's easy to make the ravioli a few days, even a week or two, ahead of time and freeze them before cooking.

How long to cook frozen homemade raviolis?

Ravioli Cooking Instructions Drop in the frozen ravioli in a pot of water. Bring your water in your pot to a gentle boil . Let the raviolis boil for 4-5 minutes and gently stir. Once they have floated allow for 2 minutes to fully cook. Remove with a slotted spoon. Serve with your favorite sauce!

How do you make frozen ravioli not stick together?

Add a little bit of salt to the water for seasoning. Add some extra virgin olive oil to the water to prevent the ravioli from sticking together . Then, simply boil for about 4-6 minutes, or until the ravioli floats to the top of the pot.

Can you freeze cheese and spinach ravioli?

To finish, make sure the edges are tightly sealed, so no filling escapes during cooking. Cook immediately or place into the refrigerator. You can also freeze them for up to one month .

Keto Ravioli Recipe - The Hungry Elephant (2024)

AllketoPastaVegetables

by hungryelephantMay 23, 2019

written by hungryelephant May 23, 2019

A homemade keto ravioli recipe. An easy tutorial for how to make keto ravioli dough plus a delicious and strong filling that will satisfy your pasta cravings. Low carb, gluten grain and sugar free.

I actually really liked this recipe. It may seem a bit tedious, but it really hits the spot and let’s be honest, if youre going to make keto pasta, it will be a bit of hard work. The recipe however, while may take some time, is actually fairly easy and straightforward to follow. I think even the most novice of cooks will be able to make these raviolis!

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A lot of people will probably ask if you can replace the whey isolate with anything, and I recommend adding an extra 2-3 tbsp of psyllium husk if you are going to take out the whey.

All in all, I highly recommend this recipe. Each ravioli is under 1 net carb!

I managed to get roughly 15 large ravioli, but if you make them small, you can probably get around 30!

If you like this recipe, make sure to check out our keto lasagna noodles and keto dumplings!

Yield: 15

Prep Time: 30 minutes

Ingredients

DOUGH:

3/4 cup (75g) almond flour
1 scoop (30g) whey isolate
2 tbsp (10g) psyllium husk
1 tsp xanthan gum
1 tbsp olive oil
1 medium egg
1 tsp water

FILLING:

2 tbsp olive oil
1/2 cup (100g) raw spinach
1 stalk green onion - chopped
1 tsp garlic powder
salt and pepper
1.5 cups (150g) cheese of your choice (I used blue, but ricotta also works)

Instructions

On a stove over medium high heat, saute the spinach until it wilts and reduces in size by half.
Use scissors or a knife to cut the spinach up into smaller pieces.
Add in the green onion, salt, pepper, garlic powder and blue cheese.
Lower the heat to medium low and cook until the cheese has melted. Stir all together.
Take off heat and let it cool.
While the filling cools, whisk together the almond flour, whey isolate, psyllium husk and xanthan gum in a mixing bowl.
Pour in the olive oil, egg and water.
Stir until it forms a crumbly dough, then start to knead with your hands until all the dough is incorporated.
It will become sticky, so let the dough sit for 1-2 minutes.
Split the dough in half.
Take one section and place it between two pieces of parchment paper. Use a rolling pin to roll it 1/8'' inch thin. If it becomes semi transparent, it will be tougher to work with so make sure it's thick enough to pick up without tearing.
Cut two even strips of dough.
Place several small spoonfuls of the filling on to one of the strips.
Gently lift the other strip and place it top of the other (the one with the filling) and press down around the filling so it forms a bubble of filling.
Make sure that both strips of dough are pressed together enough so that it won't fall apart in the water..
Cut around each filling bubble to make a square.
Continue to make ravioli with the rest of the dough.
Bring a pot of water to a boil on high heat.
Drop in your ravioli, cover and cook for 5 minutes.
Drain.
Top with your favourite sauce and enjoy!

Notes

This makes roughly 15 large ravioli or 30 small ravioli.

Nutritional information (per large ravioli)

CALS: 87
FAT: 6.4
CARBS: 2.3
FIBRE: 1.6
NET CARBS: 0.7
PROTEIN: 5.5

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 87Total Fat: 6.4gCarbohydrates: 2.3gFiber: 1.6gProtein: 5.5g

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7 comments

JosefinaJanuary 11, 2020 - 11:51 pm

Thanks for this recipe. Is there any substitute for the protein?

hungryelephantJanuary 12, 2020 - 8:18 am

Unfortunately not 🙁

SamanthaMarch 31, 2020 - 8:55 pm

Mentioned above it says you can replace the whey with more of the Husk. Is that doable?

hungryelephantApril 1, 2020 - 1:30 pm

Id use an extra tsp of psyllium!

MelissaFebruary 20, 2021 - 6:38 pm

Surely not relevant, but I must know what type of pan that was in the video. Looks like nonstick but you are using metal! I cringed watching ha ha. I will still be trying out this recipe though!

christyJuly 28, 2020 - 1:11 pm

Would you be able to make ahead and freeze these & then cook straight from the freezer??

hungryelephantAugust 4, 2020 - 3:51 pm

Should be fine!