Imagine a dish that combines the comfort of homemade ravioli with the bold flavors of pesto and the convenience of a keto-friendly meal. Look no further! Our Keto Pesto Chicken Ravioli recipe is a game-changer, and we're about to take you on a culinary journey that will leave you wanting more. With only 35 minutes of prep and cook time, you can indulge in this creamy, cheesy, and utterly satisfying dish that's perfect for a quick weeknight dinner or a special occasion. So, what are you waiting for? Let's dive in and discover the secret to making this keto masterpiece!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 2 cups shredded chicken
- 1 cup almond flour
- 1/2 cup pesto sauce
- 1/2 cup cream cheese
- 1 egg
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your ravioli cooks evenly and thoroughly.
- In a large mixing bowl, combine 2 cups of shredded chicken, 1 cup of almond flour, 1/2 cup of pesto sauce, 1/2 cup of cream cheese, and 1 egg. Make sure the cream cheese is softened to room temperature for easier mixing.
- Using a fork or your hands, mix the ingredients together until they are well combined. The mixture should be thick and slightly sticky. If it seems too dry, you can add a little more cream cheese or pesto to achieve the desired consistency.
- Season the mixture with salt and pepper to taste. Remember that the pesto sauce may already contain salt, so adjust accordingly.
- On a clean surface or a large piece of parchment paper, sprinkle a little almond flour to prevent sticking. Take a portion of the chicken mixture and flatten it out into a thin oval shape using your hands or a rolling pin. Aim for about 1/4 inch in thickness.
- Using a knife or a pizza cutter, cut the flattened mixture into squares or circles, depending on your preferred ravioli shape. Make sure to keep the pieces uniform in size for even cooking.
- Once you have cut out your ravioli, take a small spoonful of the chicken mixture and place it in the center of half of the cut-out shapes. Leave enough space around the edges to seal the ravioli.
- Moisten the edges of the ravioli with a little water to help seal them. Place another cut-out shape on top and press the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure they are tightly sealed.
- Repeat the process until all the mixture is used. You should have about 16-20 ravioli, depending on the size.
- Place the ravioli on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until they are golden brown and firm to the touch.
- While the ravioli are baking, you can prepare a simple sauce by heating additional pesto or a cream sauce in a small saucepan over low heat.
- Once the ravioli are done, remove them from the oven and let them cool for a few minutes. Serve them warm, drizzled with your prepared sauce, and enjoy your Keto Pesto Chicken Ravioli!
Tips
- * Make sure to soften the cream cheese to room temperature before mixing to ensure a smooth and creamy texture. * Don't overmix the chicken mixture, as it can become too dense and sticky. * Use a fork or your hands to shape the ravioli for a more rustic and homemade look. * To achieve the perfect golden brown color, bake the ravioli for 20-25 minutes or until they're firm to the touch. * Experiment with different sauces, such as a cream sauce or additional pesto, to find your favorite combination.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 5g
Protein: 28g
Fat: 30g
Saturated Fat: 8g
Cholesterol: 115mg
