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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Three Cheese Spinach Raviolis Recipe

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Three Cheese Spinach Raviolis image


This recipe for Three Cheese Spinach Raviolis, by , is from Ke-talian, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Andria Agosta



2 c. ricotta cheese, I used Galbani
¼ c. shredded mozzarella
¼ c. shredded parmesan
2 egg yolks
½ tsp. Italian Seasoning
1 c. fresh spinach chopped
1 clove of garlic minced
salt and pepper to taste
1 tbsp. avocado oil for sauteing spinach

Keto Pasta Dough
1 c. Almond flour
1 tbsp. avocado oil
1 egg
1 tsp. apple cider vinegar
1 tsp. xanthan gum
1 Tbsp. psyllium husk powder
pinch of salt
water as needed

4 Tbsp. of grass-fed butter to sauté raviolis
1 1/2 c. Rao's Marinara

In a medium-size pan add the avocado oil, garlic, spinach, garlic powder, salt, and pepper. Sauté it on medium heat for 5 to 7 minutes. Take it off the stove and let it cool for a few minutes.

Put the sautéd spinach in a medium-sized mixing bowl and combine the rest of the filling ingredients together. Mix well with a spatula. Set aside.

In a large mixing bowl combine the dough ingredients together, mixing with a spatula until it forms a dough ball.

Place the dough ball on parchment paper and then put another piece of parchment paper on top. Roll the dough with a rolling pin. Making it thin enough to where it is still sticking together and not coming apart when you peel the paper. (see image)

Take a pizza cutter or ravioli cutter and cut square pieces. One for the bottom and one for the top, to create a ravioli pocket. (see image)

Put the filling in every other square using a teaspoon amount. Cover the filling side with the other piece of dough.

Using your fingers and a fork to seal the sides together. Try not to push out the filling.

In a small saucepan heat up the marinara.

On the stove boil a medium pot of water. Add the raviolis to it once it is boiling. Cook for 3 minutes. Remove from the water with a slotted spoon, to drain the water as you take each one out at a time.

In a large pan on the stove, place 4 tablespoons of grass-fed butter and sauté the raviolis on medium heat for a minute or two or until golden brown.

Plate raviolis and top with marinara and parmesan cheese! And Enjoy!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Depending on how thin you can make the dough without it tearing, depends on how many you can make out of it.

*** I suggest if serving more than two people, to double the dough recipe. You will have plenty of filling leftover.

" It is not your normal ravioli nor is it Chef Boyardee, but it is deliciously satisfying "




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