Ultimate Low-Carb Vegetarian Ravioli
These fantastic vegetarian ravioli are among the best Low-Carb Italian dinners you can prepare in no time. We used provolone cheese as the ”pasta” and filled them with a wonderful combination of mushrooms and artichoke hearts. You can use your favorite low-carb marinara sauce and a good amount of shredded parmesan for the topping. As for the seasoning, we kept things simple and added just some salt and black pepper. You can add some of your favorite Italian herbs and spices and make this lovely recipe a truly unique dish everybody will love.
How to Make It
Step 1
Peel and finely chop the onion. Slice the mushrooms. Peel and mince the garlic. Heat the olive oil in a large pan over medium heat. Add the onions, garlic, and mushrooms to the pan. Cook for 8-10 minutes, stirring occasionally.
Step 2
Drain and chop the artichoke hearts. Add to the pan. Season with salt and black pepper and stir well. Continue to cook for 5 minutes. Remove from the heat and cool for a while.
Step 3
Preheat the oven to 175°C (350°F). Line a baking tray with parchment paper. Place half of the cheese slices on the prepared baking tray. Bake for 2-3 minutes. You will probably have to do this in two batches.
Step 4
Remove the cheese from the oven. Top each slice with some of the mixture and cover with the remaining cheese slices. Gently press down on the edges to form the ravioli. Turn your oven to broil and broil for another 4-5 minutes.
Step 5
When done, remove the pan from the oven and let it cool for a few minutes before transferring it to serving plates. Top with low-carb marinara and parmesan. Optionally, season with some more salt or black pepper and serve immediately.
Ingredients
- Extra virgin olive oil
1 tbsp
- Onion
0.5 medium – 2 1/2″ diameter
- Mushrooms
300 g
- Garlic
2 clove
- Artichoke hearts or globe, canned in oil mixture
240 g
- Provolone cheese, natural
24 slice (from pre-sliced package) – each 3/4 ounce
- Homemade Marinara Tomato Sauce Low Carb
0.5 cup
- Parmesan cheese, fresh (hard)
0.25 cup, shredded
- Salt
0.25 tsp
- Black pepper
0.13 tsp