Keto Cheese Turkey Ravioli w Creamy Tomato Sauce
How to Make It
Step 1
Make the ravioli filling by mixing the ricotta cheese, shredded mozzarella, salt, pepper, and minced basil in a mixing bowl. Mix and fold together until you have a creamy, consistent filling. Arrange the turkey slices laid out flat. Fill the center of each turkey slice with about 1 ½ tablespoons of cheese filling. Fold each edge of the turkey slice over the filling to make a little square ravioli. Flip the folded ravioli over to lay it over its seam.
Step 2
Melt the butter in a wide oven-safe skillet over medium heat. Once melted, place the ravioli in the butter one at a time, seam-side down. Let the ravioli fry undisturbed in the butter for 4-5 minutes. You may adjust the heat as necessary to avoid burning, but you want the toasted side of the ravioli to have a golden brown color. Use a spatula to gently transfer the toasted ravioli to a clean surface to rest temporarily.
Step 3
Return the skillet to your stove, leaving any excess fat in it. Over low heat, add the olive oil, tomato paste, and garlic to the skillet. Stir the tomato paste around until it heats through the turns soft in the hot fats. Stir the broth into the skillet, followed by the heavy cream. Stir until you have a thick and creamy tomato sauce bubbling over low heat. Season the sauce with just pinches of salt, pepper, and onion powder. If you’ve increased the recipe yield, you can add ⅛ teaspoon of those spices to the sauce.
Step 4
Keep the stove heat on low and turn your oven broiler on to high heat. Use your spatula to return the toasted turkey ravioli to the skillet full of tomato sauce. Nestle the ravioli in the sauce and you can even spoon a little sauce over each ravioli. Take the full skillet off the stove and sprinkle the parmesan cheese over the whole skillet. Place the skillet in your oven and leave it under the broiler for 4-5 minutes. Watch for the parmesan to turn lightly golden and the sauce around the edges of the skillet should bubble and brown. Serve hot, family-style!
Ingredients
- Ricotta cheese, whole milk – 0.75 cup
- Mozzarella cheese, whole milk – 0.5 cup, shredded
- Salt – 0.13 teaspoon
- Black pepper – 0.13 teaspoon
- Basil – 8 leaf
- Turkey – 8 medium slice – each 1 ounce
- Butter, unsalted – 1 tablespoon
- Olive Or Extra Virgin Olive Oil – 2 tsp
- Tomato paste – 1 tablespoon
- Garlic – 0.5 teaspoon, chopped
- Cream Heavy Whipping – 4 fl oz
- Chicken broth – 0.13 cup
- Salt – 0.13 teaspoon
- Black pepper – 0.13 teaspoon
- Onion powder – 0.13 teaspoon
- Parmesan cheese – 1 tablespoon, grated