Step 1

Vegetarian Keto RavioliPrep the shallots, garlic, and mushrooms.Heat olive oil in a skillet over medium heat and sauté vegetables until soft, about 5 minutes. Chop artichoke hearts while the vegetables are sautéing.Add the artichoke hearts and salt and pepper to the skillet and cook for 2 to 3 minutes. Remove from heat and set aside.Preheat oven to 350 degrees. Line baking sheets with parchment paper. I recommend at least two baking sheets but four works best.Arrange 6 slices of provolone cheese in a single layer on each baking sheet. You'll have to bake them in batches. Bake for 3 minutes, until just melty. Remove from the oven and let them cool for 2 to 3 minutes.Top 12 slices of provolone with about a 1/4 cup of the vegetable filling. You should use up all the filling or very close to it. Top the filling with the remaining 12 slices of provolone, pressing down on the edges to form the ravioli and create a seal.Turn your oven to broil. Broil for 30 seconds (up to 60 seconds) until the ravioli have started to brown. Remove from oven and let cool for about 3 minutes.Transfer to plates. One serving is three raviolis. Top with 1/2 cup marinara and parmesan. Enjoy!

Step 2

Ground Beef & Ricotta Keto RavioliPrep onion and garlic. Heat olive oil in a skillet over medium heat. Add the onion to the skillet and sauté for about 3 minutes, until soft.Add the ground beef to the skillet with the onion and sauté until fully cooked about 8 to 10 minutes. Add the minced garlic, garlic powder, onion powder, Italian seasoning, salt, and pepper when it's around halfway cooked.Reduce heat to low and add the ricotta to the skillet. Stir until well combined. Remove from heat and set aside.Preheat the oven to 350 degrees. Line baking sheets with parchment paper. I recommend at least two baking sheets but four works best.Arrange 6 slices of provolone cheese in a single layer on each baking sheet. You'll have to bake them in batches. Bake for 3 minutes, until just melty. Remove from the oven and let them cool for 2 to 3 minutes.Top 12 slices of provolone with about 1/4 cup of beef ricotta filling. You should use up all the filling or very close to it. Top the filling with the remaining 12 slices of provolone, pressing down on the edges to form the ravioli and create a seal.Turn your oven to broil. Broil for 30 seconds (up to 60 seconds) until the raviolis have started to brown. Remove from oven and let cool for about 3 minutes.Transfer to plates. One serving is three raviolis. Top with 1/2 cup marinara and parmesan. Enjoy!

Step 3

Chicken & Spinach Keto RavioliHeat olive oil in a skillet over medium heat. Add the chicken thighs to the skillet and cook for about 5 minutes per side, until no longer pink. Remove from skillet and chop/shred into small pieces. Return to skillet.Add chopped onions and garlic to the skillet with the chicken and sauté for 3 minutes. Add garlic powder, Italian seasoning, salt, and pepper. Squeeze lemon juice into the skillet. Stir to combine.Reduce heat to low. Mix in the chopped spinach. Let cook for 2 to 3 minutes, until the spinach starts to get wilty. Remove from heat.Add the shredded mozzarella cheese to the skillet and mix until well combined.Preheat the oven to 350 degrees. Line baking sheets with parchment paper. I recommend at least two baking sheets but four works best.Arrange 6 slices of provolone cheese in a single layer on each baking sheet. You'll have to bake them in batches. Bake for 3 minutes, until just melty. Remove from the oven and let them cool for 2 to 3 minutes.Top 12 slices of provolone with about a 1/4 cup of chicken filling. You should use up all the filling or very close to it. Top the filling with the remaining 12 slices of provolone, pressing down on the edges to form the ravioli and create a seal.Turn your oven to broil. Broil for 30 seconds (up to 60 seconds) until the raviolis have started to brown. Remove from oven and let cool for about 3 minutes.Transfer to plates. One serving is three raviolis. Top with 1/2 cup Alfredo and fresh basil. Enjoy!