KETO LOW-CARB PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE

KETO LOW-CARB PUMPKIN RAVIOLI BROWN BUTTER SAGE SAUCE

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Keto Low-Carb Pumpkin Ravioli can be enjoyed during Thanksgiving or all year round!

We usually think of pumpkin as an ingredient for fall or holiday desserts like pumpkin pie, cookies, muffins or even cheesecake.  But this fruit is also delicious in savoury dishes too, and not just in soup!

Pumpkin is rich in fibre, which helps slow digestion.  Its brilliant orange colouring derives from its ample supply of beta-carotene, converted to vitamin A in the body. Vitamin A is essential for eye health and helps our retina absorb and process light. Research also shows that a beta-carotene-rich diet may have a lower risk of some types of cancer, including prostate and lung cancer.  Pumpkin is packed with almost 20 per cent of the recommended amount of daily vitamin C, helping your body recover from colds faster.  Pumpkin has been shown to help reduce blood glucose levels, improve glucose tolerance and increase the amount of insulin the body produces.

The predominant taste sensations of this Italian-inspired autumn dish are fattiness from the cream cheese and provolone cheese. There is some saltiness from the bacon and Parmigiano. The filling is rich and creamy with lots of delicious pumpkin flavour. The cream cheese allows the filling to be a little bit tangy. This ravioli is super simple to make and it has so many flavours that work so well together.

Many of the ingredients can be substituted with others. For example, you can substitute the pumpkin with butternut squash and change the cream cheese to ricotta. You can use whatever seasonings you like. Even pumpkin pie spice might be nice. The walnuts can be replaced with pecans and the bacon can be substituted with pancetta. There are so many wonderful variations to this dish. You might even like to use a different cheese other than provolone for the shells. I prefer this cheese because it has such a subtle flavour. You might like to use slices of mozzarella. If you do not like Parmigiano you can replace this hard cheese with asiago or pecorino.

IS PUMPKIN A FRUIT?

Guess what?  The answer is a resounding YES!   Pumpkin is a fruit. This big round orange delight is a product of the seed-bearing structure of flowering plants. Whereas vegetables are the edible portion of plants such as leaves, stems, roots, bulbs, flowers, and tubers.  Because pumpkins are savoury we think of them as a vegetable.  Also, according to expert Joe Masabni, Ph. D., Texas A&M Agri Life Extension Service vegetable specialist in Dallas, scientifically speaking, a pumpkin is a fruit simply because anything that starts from a flower is botanically a fruit.

WHAT IS THE NUTRITIONAL VALUE OF KETO LOW-CARB PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE?

Pumpkin offers an array of nutrients that protect and support your heart, such as vitamins A, B1, B6, and C, copper, fibre, folate, and manganese.  Pumpkin provides calcium, potassium, and magnesium, which can help keep your heartbeat regular and your blood pressure low.

IS FRESH PUMPKIN BETTER FOR YOU THAN CANNED?

Fresh foods generally have a higher nutrient content than cooked or canned foods. But in this case, both fresh pumpkin and canned pumpkin are packed with nutrients, such as potassium, vitamin A and iron.

WHAT IS THE TASTE PROFILE OF KETO LOW-CARB PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE?

The predominant taste sensations in Keto Low-Carb Pumpkin Ravioli with Brown Butter Sage Sauce are fattiness from the cheeses, bacon, and butter, saltiness from the Parmigiano, and umami from the cheese. 

WHAT WINE HARMONIZES WITH KETO LOW-CARB PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE?

Due to the fattiness and the slight sweetness from the pumpkin, choose a red wine with less tannin, something fruity and smooth, such as Gamay, Pinot Noir, or Merlot if you’re looking for a heavier red.

WHY USE PROVOLONE CHEESE IN KETO LOW-CARB PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE?

Provolone is the ideal cheese for the shell because the taste is subtle and does not interfere with the flavours of the filling or sauce, allowing the pumpkin to shine.

WHAT ARE THE INGREDIENTS IN KETO LOW-CARB PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE?

Pumpkin puree: Be sure to look for unsweetened pumpkins. And do not confuse this with pumpkin pie filling, which has loads of added sugar.

Cream cheese: Hunt for cream cheese with zero carbs. Often this is the lactose-free version.

Poultry seasoning: If you cannot find this seasoning, you can make it from scratch. Here is a recipe:

2 teaspoons ground dried sage

1 ½ teaspoon ground dried thyme

1 teaspoon ground dried marjoram

¾ teaspoon ground dried rosemary

½ teaspoon ground nutmeg

½ teaspoon finely ground black pepper

Stevia: You can use other sweeteners. I like this one as its low volume not interfering in the texture of the filling.

Freshly ground black pepper: I am a fan of black pepper but you can use whatever pepper you prefer, such as white.

Salt: I’m a fan of Kosher salt. Any salt you like will suffice.

Walnut pieces: Make sure your walnuts are fresh. Otherwise, they may be too bitter tasting, almost rancid.

Provolone cheese: Provolone is Italian cheese. It is an aged pasta filata cheese that originates in Campania near Vesuvius.  Here the cheese is still made in pear, sausage, or cone shapes about 10 to 15 cm long. Provolone-type cheeses are also produced in other countries. If you cannot find provolone, then use thin slices of mozzarella.

Butter: Choose unsalted butter as the cheeses and bacon already contain enough salt.

Fresh sage: Popular in Italian and British cuisine, sage has long, grey-green leaves with a slightly furry surface. The aroma is pungent and has a strong, slightly minty, musky taste. If you are not a fan of sage, use fresh basil.  However, the classic sauce calls for fresh sage.

Bacon: Hunt for sugar-free bacon. 

Parmigiano: Parmigiano Reggiano is an Italian hard, granular cheese produced from cows’ milk, aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia.  The cheese is high in umami, the fifth taste sensation of roundness and depth of flavour.   This intensity contributes to the lovely taste of this dish.  Stay away from the pre-graded parmesan.  These cheeses have additives, some increasing your carb intake. This cheese can also be replaced with Asiago or Pecorino.

HOW TO YOU PREPARE KETO LOW-CARB PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE?

Preheat the oven to 350F.  In a bowl combine all ingredients, except walnuts.  Fold in walnuts.  Set in refrigerator until needed.

Line a baking tray with parchment.  Lay out 8 rounds of provolone cheese on parchment.  Top each round with heaping tablespoon of filling.  Top each round with another round of cheese.

Set in the oven for 10 minutes until the sides of the cheeses have melted together.  Remove from the oven.  Using a small fork, press into the sides of the rounds sealing and marking them.  Let cool.

Meanwhile, make butter sauce.  In a saute pan melt butter. When butter is melted add fresh sage.  Toss together until butter just starts to brown.  Remove from heat.  Drizzle ravioli in butter.   Sprinkle with bacon pieces and garnish with freshly grated Parmigiano.

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KETO LOW-CARB PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE

Craving pasta or specifically ravioli?  Try this version.  It’s super fast and easy to make and celebrates the season with a pumpkin filling.  You’ll use slices of provolone cheese instead of pasta!   The ingredients include pumpkin puree, cream cheese, poultry seasoning, stevia, salt, pepper, walnut pieces, provolone cheese, butter, sage, bacon and Parmigiano.  You can make this dish at any time of the year but tastes great in the fall.  Check out the super simple recipe with wine notes!

  • Author: KETO LOW-CARB SHARI MAC
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30
  • Yield: 4 1x
  • Category: KETO LOW-CARB
  • Method: BAKING
  • Cuisine: DINNER
  • Diet: Gluten Free

Ingredients

Scale

Filling:

½ cup unsweetened pumpkin puree

½ cup room temperature cream cheese

½ teaspoon poultry seasoning

½ teaspoon stevia (or sugar)

½ teaspoon freshly ground black pepper

½ teaspoon salt

1/3 cup walnut pieces

Ravioli Dough:

8 rounds of Provolone cheese

Brown Butter Sauce:

2 heaping tablespoons of butter

1 tablespoon finely chopped fresh sage

¼ cup fried bacon pieces

Freshly grated Parmigiano as needed

Instructions

Preheat oven to 350F.  In a bowl combine all ingredients, except walnuts.  Fold in walnuts.  Set in refrigerator until needed.

Line a baking tray with parchment.  Lay out 8 rounds of provolone cheese on parchment.  Top each round with heaping tablespoon of filling.  Top each round with another round of cheese.

Set in oven for 10 minutes until the sides of the cheeses have melted together.  Remove from the oven.  Using a small fork, press into the sides of the rounds sealing and marking them.  Let cool.

Meanwhile make butter sauce.  In a saute pan melt butter. When butter is melted add fresh sage.  Toss together until butter just starts to brown.  Remove from heat.  Drizzle ravioli in butter.   Sprinkle with bacon pieces and garnish with freshly grated Parmigiano.

 

Notes

The recipe is based on the keto version and is approximate only.  One serving has 4.2 grams of net carbs per 2 ravioli. 

 

(Note: The nutritional information provided is a courtesy and is approximate only.  We cannot guarantee the nutritional accuracy of any recipe on this site.  We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.) 

Nutrition

  • Serving Size: 1
  • Calories: 575
  • Sugar: 1.2
  • Sodium: 1157
  • Fat: 49.1
  • Saturated Fat: 24
  • Carbohydrates: 5.7
  • Fiber: 1.5
  • Protein: 30.7
  • Cholesterol: 128

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