The concept for these raviolis is from Hip2Keto, but I've modified the filling to fit what I had on hand and reduce the calorie count a bit.
1 Ravioli =
Calories: 142
Carbs: 1g (2%)
Fat: 9g (64%)
Protein: 11g (34%)
Preheat oven to 350.
Place single slices of provolone on parchment lined baking sheets with at least 1/2" between pieces. Bake in multiple batches if necessary.
Bake for 3-6 minutes or until bubbly and melted. Set aside to cool for a few minutes.
Meanwhile, place remaining ingredients in the food processor and pulse until smooth, scraping down the sides as needed.
Spoon a heaping tablespoon of mixture onto center of half the melted cheese slices. Use a spatula to lift remaining slices from baking sheet and use to cover the filled raviolis. Press down around the edges.
Place filled raviolis in the broiler for 30-90 seconds until brown and bubbly on the edges. Allow to cool briefly before lifting from baking sheets with a spatula.
Ingredients
Directions
Preheat oven to 350.
Place single slices of provolone on parchment lined baking sheets with at least 1/2" between pieces. Bake in multiple batches if necessary.
Bake for 3-6 minutes or until bubbly and melted. Set aside to cool for a few minutes.
Meanwhile, place remaining ingredients in the food processor and pulse until smooth, scraping down the sides as needed.
Spoon a heaping tablespoon of mixture onto center of half the melted cheese slices. Use a spatula to lift remaining slices from baking sheet and use to cover the filled raviolis. Press down around the edges.
Place filled raviolis in the broiler for 30-90 seconds until brown and bubbly on the edges. Allow to cool briefly before lifting from baking sheets with a spatula.