Pumpkin ravioli

Emily and I made a keto friendly sausage ravioli a few months ago on our Youtube channel using a hack that we saw on Tiktok. You take slices of provolone cheese and use them as a keto friendly “ravioli”. In this version, we decided to use a pumpkin and goat cheese filling which is absolutely perfect for fall! The brown butter sage sauce really takes this dish to the next level.

What Do I Need To Make keto pumpkin ravioli?

Brown butter sauce:

• 1 stick unsalted butter

• 10-12 fresh sage leaves

• salt and black pepper to taste

• 1 tsp of garlic powder

Filling:

• 7.5 oz Canned Pumpkin , not pie filling (half can)

• Goat cheese 4 oz (we used a garlic herb goat cheese)

• Salt and pepper to taste

• ¼ tsp nutmeg

• 1 shallot minced

• 1 tablespoon of apple cider vinegar

• 1 tablespoon of olive oil (for cooking shallot)

Topping:

• 1/4 cup toasted chopped walnuts

• Parmesan cheese

Shell:

• Sargento Sliced Provolone Cheese (not smoked!)

Directions:

Brown butter sauce:

Melt butter in a saucepan on low heat, skim off milk solids. Cook butter on low heat for 5 minutes. Add in sage leaves and 1 tsp garlic, salt and pepper to taste. Leave sage leaves in for 4 minutes, then remove from sauce. 

Pumpkin ravioli filling:

Cook minced shallot in some olive oil, add in canned pumpkin and apple cider vinegar. Sauté for 5 minutes and then put the filling in a bowl with goat cheese, stir to combine. (If you are using plain goat cheese add in some herbs and garlic to the pumpkin mixture. We added in herb goat cheese which has these flavors in it already.)

Put provolone on a sheet pan and put in the oven at 350 for around 3 minutes. Wait until the cheese cools down a little bit but is still pliable. 

Put half a tablespoon of pumpkin filling in the middle of the cheese and lift one side and pull it over, creating a half circle. Seal “ravioli” with your fingers. Put them back in the oven to reheat for a couple of minutes. Serve with brown butter, toasted walnuts and parm cheese. Use sage for garnish. Enjoy! :)

Nutritional estimate: 600 calories and 5 net carbs for 3 large ravioli. This will depend on how much butter sauce you end up using, of course! This recipe makes 12 raviolis.

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