Enjoy a delicious and healthy Keto Pumpkin Ravioli recipe perfect for Thanksgiving or any time of the year!

Scale

Filling:

1/2 cup unsweetened pumpkin purée

1/2 cup room temperature cream cheese

1/2 teaspoon poultry seasoning

1/2 teaspoon stevia (or sugar)

1/2 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

1/4 cup fried bacon pieces

Freshly grated Parmigiano as needed

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Preheat oven to 350F. In a bowl combine all ingredients, except walnuts. Fold in the walnuts. Set in the refrigerator until needed. Line a baking tray with parchment. Lay out 8 rounds of provolone cheese on the parchment. Top each round with a heaping tablespoon of filling. Top each round with another round of the 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 with the fork sealing and marking them. Let cool.
Meanwhile, make the butter sauce. In a sauté pan melt the butter. When the butter is melted, add fresh sage. Toss together until the butter just starts to brown. Remove from the heat. Drizzle the ravioli with butter. Sprinkle ravioli with bacon pieces and garnish them with freshly grated Parmigiano-Reggiano.

The recipe is based on the keto version and is approximate only. One serving has 4 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.)