Keto Pesto Chicken Ravioli

This Keto Pesto Chicken Ravioli is a keto dish. It uses ravioli made with mozzarella & cream cheese dough in place of classic pasta, which contains lots of carbs. This ravioli is made with chicken along with keto pesto sauce and seasoned with salt and black pepper. This dish contains protein from chicken and fats from cheese and pesto sauce, which makes this dish healthy and perfect for a keto diet. This dish stores perfectly as well, so we can also prepare a big batch and store it for later use. This Keto Pesto Chicken Ravioli contains 3g net carbs, so we don’t have to watch out for the carbs while having this dish, and it contains dairy as well.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

• Caloric count: 310 kcal
• Time for prep: Twenty mints.
• Portion size: Three ravioli
• Time for cooking: Ten minutes
• Cuisine: Italian
• Whole time: 30 mints.
• Course: Dinner
• Diet: Keto
• Portion: 4

EQUIPMENT:

• Mixing bowls
• Rolling pin
• Baking sheet
• Non-stick skillet
• Spatula

INGREDIENTS:

• 1 cup cooked chicken breast
• 3 tbsp. pesto sauce
• 1 cup mozzarella cheese
• 1 oz. cream cheese
• 1 large egg yolk
• Salt and pepper
• 1 tbsp. olive oil

INGREDIENT NOTES:

CHICKEN:

• We use cooked chicken breast to prepare this pesto ravioli.

PESTO SAUCE:

• We use keto pesto sauce, which doesn’t contain any sugar, so it makes the keto dish.

MOZZARELLA CHEESE:

• We use mozzarella cheese to form the keto ravioli.

CREAM CHEESE:

• We use the soft cream cheese as it helps to bind the components of the dough together.

EGG YOLK:

• We use egg yolk in the dough to form the structure of the dough, and it also increases the richness.

OLIVE OIL:

• We use olive oil to sear the ravioli.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTIONS:

1. Warm the oven to 375° F & apply the parchment paper to the tray.
2. We melt the mozzarella cheese along with cream cheese & form an even texture.
3. Then mix the egg yolks into the cheese mixture and form the dough.
4. Place the dough between parchment paper sheets and roll it into thin sheets.
5. Add the chicken shreds in the pesto sauce along with black pepper & salt.
6. Make the squares of dough with a knife, fill the chicken, seal the edges, and put it on the sheet to bake for five minutes.
7. Then lightly sear the ravioli in the skillet along with olive oil.

SERVING SUGGESTIONS:

• Drizzle additional pesto sauce on this ravioli for the extra pesto taste.
• Sprinkle Parmesan cheese for the extra cheesy taste.
• Zoodles are served along with this ravioli.
• Cesar salad pairs nicely with this pesto chicken.
• Garnish this chicken with basil for the extra taste.
• Roasted cherry tomatoes are serving as a side dish along with these ravioli.

TIPS:

• Quickly shape the dough as it gets hard.
• Make the uniform shape and size with the ravioli press.
• Make and freeze the dish, and bake when required for a fresh taste.
• We don’t have to stuff the chicken too much, as it gets leaky.
• You can also utilize fresh basil pesto for the nice taste.

STORAGE INFORMATION:

FRIDGE:

• Place the pesto chicken ravioli in the close container & stock it for 3 days.

FREEZER:

• We can freeze the uncooked ravioli on the tray, and when they get solid, add them to the bag and store them for one month.

FAQs:

Can I add some almond flour to this dough?

• The cheese-based dough makes the nice texture of Ravioli; though you can add almond flour to avoid the stickiness.

How to prepare the dairy-free ravioli?

• We can make this dish along with dairy-free cheese and pesto sauce, but it might change the texture and taste.

Which pesto should I use to make the filling?

• We have to use the keto basil pesto without sugar for the traditional flavor.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL INFORMATION:

No of calories: 310
Net carbs: 3g
Iron: 0.7mg
Overall carbs: 4g
Vitamin A: 290 IU
Fiber: 1g
Potassium: 210mg
Calcium: 160mg
Protein: 23g
Iron: 0.7mg
Portion size: 3 ravioli
Sodium: 430mg
Portion: 4