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Easy Fried Keto Ravioli (packed with cheese and flavor)

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Last Updated on December 6, 2020

Looking to enjoy your favorite keto pasta recipe with a new twist? This Fried Keto Ravioli makes the perfect appetizer or lunch!

fried keto ravioli

On and off I have followed the Ketogenic Diet and one of my biggest frustrations have been finding recipes with strange ingredients that I don’t normally stock in my cupboard.  

Also, I want recipes that are quick and easy.  With a newborn I don’t have 45 minutes to make a meal so I want throw it in a pan and eat it kinda food.

Maria Emmerich’s cookbook Quick and Easy Ketogenic Cooking came at the perfect time.  Maria makes food that is quick and delicious and loaded with glorious fat.  When I saw her Ravioli recipe I knew I had to make it.  When I was in college I discovered Fried Ravioli and have been craving a good replacement ever since I went Paleo.

quick and easy ketogenic cooking cookbook image

From Amazon:

Quick  Easy Ketogenic Cooking makes the ketogenic diet simple and accessible for everyone, no matter how busy you are or how much cooking experience you have. Plus, with its emphasis on real, whole foods, it’s perfect for anyone following Paleo, and its abundance of nut-free, egg-free, and dairy-free options make it ideal for those with food allergies or intolerances.

What you’ll need for this Recipe:

How to Make This Fried Keto Ravioli Recipe:

Heat the oil to 350°F in a deep fryer or in a 4-inch-deep (or deeper) cast-iron skillet over medium heat. The oil should be at least 2 inches deep; add more oil if needed.

Meanwhile, make the ravioli: In a small bowl, stir together the ingredients for the filling until well combined.

To assemble the ravioli: Lay one slice of prosciutto on a sheet of parchment paper so that the short end is toward you. Lay another slice over the top of the prosciutto so you make a Greek cross with four “arms” to wrap around the filling. Spoon about 1 heaping tablespoon of the filling into the center of the prosciutto cross. Fold one arm of the prosciutto over the filling. Continue folding the arms around the filling to make a square, making sure that the filling is covered well. Using your fingers, press down around the filling to even it out into a square shape. Repeat with the rest of the prosciutto and filling.

Working in batches, fry the ravioli in the hot oil for about 2 minutes, or until crisp on the outside. Remove from the oil and serve.

Tip:

Once the oil is cool, strain it and store it in mason jars in the fridge for future use. It can be used up to 4 times.

The ravioli can be assembled 2 days before frying and stored in the fridge for an easy dinner.

Note:

Mascarpone is the traditional choice here, but cream cheese works just as well.

If you like this Fried Keto Ravioli recipe, you’ll love:

Keto Alfredo Sauce

Low Carb Pizza Crust (Keto)

Keto Pizza Crackers

Did you make and love this recipe?  Give your review below!  And make sure to share your creations by tagging me on Instagram!

cheesy_fried ravioli keto
Yield: 6

Cheesy Fried Keto Ravioli

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These cheese fried keto ravioli will soon become your favorite keto pasta replacement!

Ingredients

  • 1 cup coconut oil, for frying
  • Filling:
  • 1 ounce package mascarpone cheese or cream cheese, 8-, see Note, softened
  • 1 large egg
  • ½ cup grated Parmesan cheese, about 2 ounces
  • ½ teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 8 ounces thinly sliced prosciutto

Instructions

  1. Heat the oil to 350°F in a deep fryer or in a 4-inch-deep (or deeper) cast-iron skillet over medium heat. The oil should be at least 2 inches deep; add more oil if needed.
  2. Meanwhile, make the ravioli: In a small bowl, stir together the ingredients for the filling until well combined.
  3. To assemble the ravioli: Lay one slice of prosciutto on a sheet of parchment paper so that the short end is toward you. Lay another slice over the top of the prosciutto so you make a Greek cross with four “arms” to wrap around the filling. Spoon about 1 heaping table-spoon of the filling into the center of the prosciutto cross. Fold one arm of the prosciutto over the filling. Continue folding the arms around the filling to make a square, making sure that the filling is covered well. Using your fingers, press down around the filling to even it out into a square shape. Repeat with the rest of the prosciutto and filling.
  4. Working in batches, fry the ravioli in the hot oil for about 2 minutes, or until crisp on the outside. Remove from the oil and serve.
  5. Tip:
  6. Once the oil is cool, strain it and store it in mason jars in the fridge for future use. It can be used up to 4 times.
  7. The ravioli can be assembled 2 days before frying and stored in the fridge for an easy dinner.
  8. Note:
  9. Mascarpone is the traditional choice here, but cream cheese works just as well.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 487Total Fat: 46gSaturated Fat: 35gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 77mgSodium: 1411mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 15g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

KELLY

Sunday 16th of December 2018

THIS LOOKS SO AMAZING, DO YOU DIFFERENT TYPES OF FILLINGS TO PUT IN THE RAVIOLI?.

Kelly Bejelly

Tuesday 26th of February 2019

I've never tried but I'm sure you can.

Karen

Monday 17th of October 2016

ByGF girlon June 23, 2016 Verified Purchase Did not like. Too complicated of a diet.

It cracks me up when someone feels compelled to rate something they didn't even try. Sadly it is almost always a bad rating. If you are not going to try/use something don't rate it!!

Steph

Thursday 13th of October 2016

I pinned http://pin.it/syn4HBj

Steph

Thursday 13th of October 2016

I like this knee bc vibrant pics are important to me too! Big, beautiful, and easy to use! By T. Gordon - April 6, 2016 Amazon Verified Purchase I had mild expectations when I purchased this book. In my mind at the time it was another cook book. Once I opened the package, I was floored. 1: The volume of recipes in this book is awesome. Once you get through the intro and "tutorials" you have a beefy 252 pages of recipes! Everything from sauces to desserts and everything in between. 2: Vibrant pictures. This is common among cook books but just about everything has a picture. 3: Ease of instruction. It's worth noting that the "tutorials" and information in the beginning of the book is worth the time. Do you have to read it to make something, certainly not. Yet, it will make things easier as you navigate though the tome and create the dishes.

Michelle

Thursday 13th of October 2016

Ok, so the recipe looks SO yummy! I pinned it for a 2nd chance to win: https://www.pinterest.com/pin/537124693042329602/

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