Keto Pumpkin Ravioli

Carbs
2.56g
Total Time:
35mins
Difficulty
Expert

Discover the delightful journey of flavors that our Keto Pumpkin Ravioli recipe offers. With its rich roots in Mediterranean, Italian, and European cuisine, this dish combines the velvety sweetness of canned pumpkin and the tangy notes of goat cheese, all wrapped up in a crispy, chewy shell of Sargento sliced provolone cheese. Each bite offers a fusion of tastes that is both inviting and thrilling, with the mellow warmth of nutmeg and the zingy twist of apple cider vinegar.


True to its reputation, this recipe stays faithful to the wellness goals of a keto diet without compromising on flavor or satisfaction. A golden brown butter sauce with notes of crispy sage and garlic powder is all it takes to elevate this ravioli to a culinary masterstroke. The blend of these flavors brings forth a dish that is rich, palate-pleasing, and soul-satisfying. Even better, the 'Lazy Keto App' users affirm that this a popular choice among other dishes, proving its place as a gourmet wonder in the world of keto dieting.


Completing this feast for the senses is its topping - a sprinkling of toasted, chopped walnuts and the nutty tang of Parmesan cheese. These contrasting textures further amp up the overall taste of this luscious ravioli, with the crunchy walnuts and creamy Parmesan creating an orchestra of textures that make each bite unique, satisfying, and utterly delicious. As you explore this recipe, let each flavor reveal itself, transforming the humble pumpkin into a stellar centerpiece of your meal.


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Ingredients

Brown Butter Sauce
butter1 Stick Unsalted Butter
sage leaves10-12 Fresh Sage Leaves
salt and pepperSalt and Black Pepper to taste
garlic powder1 tsp Garlic Powder
Filling
pumpkin7.5 oz Canned Pumpkin
goat cheese4 oz Goat Cheese
nutmeg1/4 Tsp Nutmeg
shallot1 Shallot, minced
apple cider vinegar1 Tbsp Apple Cider Vinegar
olive oil1 Tbsp Olive Oil
Topping
walnuts1/4 Cup Toasted Chopped Walnuts
parmesan cheeseParmesan Cheese
Shell
sargento provolone cheeseSargento Sliced Provolone Cheese

Directions

1
***Brown Butter Sauce***
2
Melt Butter in a saucepan over low heat; skim off milk solids.
3
Cook for 5 minutes, then add Sage Leaves, Garlic Powder, Salt, and Pepper.
4
Allow Sage to infuse for 4 minutes, then remove the leaves from the sauce.
5
***Pumpkin Ravioli Filling***
6
Saute minced Shallot in Olive Oil, add Canned Pumpkin and Apple Cider Vinegar, and cook for 5 minutes.
7
Transfer mixture to a bowl, add Goat Cheese, and stir to combine.
8
***Provolone Ravioli Shells***
9
Place Provolone slices on a sheet pan and bake at 350°F for approximately 3 minutes.
10
Once slightly cooled but still pliable, add 1/2 tablespoon of Pumpkin filling to each Provolone slice.
11
Fold over and seal to create half-circle ravioli, reheating in the oven if necessary.
12
Serve Ravioli with Brown Butter Sauce, Toasted Walnuts, Parmesan Cheese, and a Sage Garnish.
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Nutrition Facts
12 servings
Calories
248
% Daily value*
Total Fat 20.47g
12%
Saturated Fat 11.66g
58%
Cholesterol 45.68mg
15%
Sodium 718.91mg
30%
Total Carbohydrate 3.34g
8%
Dietary Fiber 0.78g
3%
Included Sugar 1.17g
Net Carbohydrates 2.56g
13%
Protein 13.48g
18%
Vitamin D 0.33mcg
2%
Calcium 386.74mg
30%
Iron 0.81mg
5%
Potassium 92.25mg
4%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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View this recipe on the Lazy Keto Application!