Low Carb "Ravioli"

Yummy and cute low carb appetizers, and also April is SoCal demo month!

Sauce Demos!

Today in LA, I’m slinging sauce at the stores!

In fact, every Saturday in April, I’m slinging sauce in SoCal. If you live near one of these locations and wanna come see me, PLEASE do. I’d love to see you, I will feed you sauce samples, and I might even put you to work.

• April 6: Gelson’s Palisades 11-1, Pavilions Culver City 2-5

• April 13: Gelson’s Encino 11-1, Gelson’s Calabasas 2-5

• April 20: Pavilions West Hills 11-1, Pavilions Marina Del Rey 2-5

• April 27: Pavilions Sherman Oaks 11-1, Pavilions West Hollywood 2-5

As many of you who follow along with the business ups and downs at the Fitness Confidential podcast and on this Substack will know, we have so many presentations out to great stores like Sprouts, Meijer, Wegman’s, Rouse’s, Brookshire’s, Mother’s Market, Haggen, and we are onboarding into new stores as well. If all of the stores say “not at this time,” which is the polite way of saying, “oh hell nah, but you can try again next year,” then we continue to present as the review schedules come up.

The BEST way you can support Eat Happy Kitchen is to buy our sauces and spices online. The second best way to support is to request our sauces be carried at your store (especially if you currently shop at one of the stores listed above). The buyers really do pay attention.

I thank you for your support and enjoyment of our products. Every day, I’m fighting to get our message of clean, delish food out there. It can be done, and I’m the one to do it!

If you’re going to make these delicious Low Carb “Ravioli,” you’re gonna want some delicious sauce to dip it into. These are like a ravioli meets a cheese stick meets a meatball. And they’re pretty simple to make and fun to eat. A tiny ball of meat wrapped in cheese and dipped in sauce? YES!

OK, I gotta drive 2 hours to get to the Palisades for this demo. Hope to see you there…

PDF of this recipe here.

XOXO

Low Carb “Ravioli” Recipe and photo by me, Anna Vocino

LOW CARB “RAVIOLI”

(Yields 22-25 “ravioli”)

• 1/2 pound ground pork

• 1/2 pound ground beef

• 2 teaspoons yellow mustard

• 1/4 cup almond flour

• 1 egg

• 1 teaspoon minced fresh parsley

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

• 1/2 teaspoon dried oregano, plus more for garnish

• 1/2 teaspoon dried basil, plus more for garnish

• 1/2  teaspoon garlic powder

• 1/2 teaspoon onion powder

• 12-14 provolone cheese slices

Preheat oven to 350 degrees.

In a large mixing bowl add the pork, beef, mustard, almond flour, egg, parsley, salt, pepper, oregano, basil, onion, powder and garlic powder. Using your hands, blend well, then form into 1” meatballs. Place the meatballs onto a parchment lined baking sheet. Cook for 15 minutes. Remove from the oven and transfer the meatballs to a paper towel lined plate to drain any excess drippings.

Cut the provolone slices into quarters. On a parchment lined baking sheet, layer one piece of cheese, one meatball, and then a second piece of cheese on top of each meatball, with the meatballs placed at least 2” apart. Return the baking sheet to the oven and cook 5-7 minutes. Remove from the oven and let cool 5 minutes, until the ravioli is easily removed from baking sheet. If the cheese has melted too far away from the meatball, use a spatula to tuck the cheese back against the meatball to give it a ravioli shape. Garnish with a sprinkle of dried oregano and basil. Serve with warmed Eat Happy Kitchen Marinara.