Low Carb Ravioli with Two Fillings

Tender ravioli with either cheese or chicken filling that only has .5 carbs per serving before you add the sauce. Miss Italian food? Not anymore!
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 1 serving
Calories 152kcal
Author Marye


Ravioli Skin

  • 2 egg whites
  • 1 teaspoon water

Chicken and Ricotta Filling

  • 1/4 cup chicken breast finely minced cooked
  • 1 tablespoon ricotta low fat
  • Salt and pepper to taste
  • garlic Pinch
  • 1 teaspoon fresh basil chopped
  • chipotle powder optional - Pinch of

Ricotta Filling

  • 2 tablespoons ricotta
  • Salt and pepper to taste
  • 1 teaspoon basil chopped
  • garlic a pinch



  • Mix the ingredients for each filling.
  • Heat in microwave until hot.
  • Set aside.


  • Add the water to the egg white and beat with a fork until well blended.
  • Heat a cast iron or other heavy pan or griddle
  • Quickly rub a little butter over it and then clean it back off with a paper towel.
  • Pour 1 1/2 tablespoons of the egg white onto the griddle.
  • Quickly and gently move the bowl of the spoon over the top to make a perfectly even circle (or as close as you can get.)
  • As soon as the top is set add a teaspoon or so of filling.
  • Fold the edged up over the middle to envelope the filling.
  • Gently turn the ravioli over so the folds are on the bottom.
  • Let set for a few seconds then transfer to a plate.
  • Repeat.


This is more flavorful if you add 1 tablespoon melted garlic butter over the top which adds 100 calories and 1 g carb. Do remember to add in the carbs and calories for any sauce you use.