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This elegant dish brings restaurant-quality keto dining to your home kitchen. Handmade keto ravioli, crafted from a delicate almond flour and cheese-based dough, is filled with a luxurious blend of lobster, mascarpone, and herbs.
Topped with a browned butter sage sauce that’s rich and aromatic, this recipe requires multiple precise steps—but the end result is indulgent, refined, and absolutely unforgettable.
• 1 cup shredded mozzarella cheese
• 2 oz cream cheese
• 1 cup almond flour
• 1 large egg
• 6 oz cooked lobster meat, finely chopped
• ¼ cup mascarpone cheese
• 1 tsp lemon zest
• ½ tsp garlic powder
• Salt and pepper to taste
• 4 tbsp unsalted butter
• 6 fresh sage leaves
1. In a bowl, mix chopped lobster, mascarpone, lemon zest, garlic powder, salt, and pepper. Chill the filling.
2. Melt mozzarella and cream cheese in the microwave, then stir in almond flour and egg until a dough forms.
3. Roll dough thinly between parchment paper. Cut into 2-inch squares.
4. Place a small amount of filling in the center of half the squares. Top with another square, seal edges with a fork.
5. Freeze ravioli for 15 minutes to firm.
6. Bring a large pot of salted water to a gentle simmer. Cook ravioli for 2–3 minutes or until they float. Remove carefully.
7. In a small pan, melt butter over medium heat until golden and nutty. Add sage and crisp slightly.
8. Spoon browned butter and sage over ravioli. Serve immediately.
