24 slices provolone cheese
1 lb. Italian ground sausage, cooked and drained
2 tablespoons cream cheese
2 tablespoons sour cream
1 cup mozzarella cheese, shredded
1/2 cup Rao’s Marinara (or your favorite kind)
Preheat oven to 350 degrees.
Line a baking sheet (or baking sheets) with parchment paper. Add the 24 slices of provolone cheese to the baking sheet or sheets (depending on how large your baking sheets are) leaving space in between each piece and set aside.
In a small bowl, mix together cooked Italian ground sausage, cream cheese, sour cream, and shredded cheese and set aside.
Place the baking sheet in the oven for 3 minutes or until cheese starts to bubble and turn golden brown around the edges. Remove the baking sheet from the oven and let cool for 3-5 minutes. You may have to do this in stages if you’re using more than one baking sheet.
Add a scoop of Italian sausage filling to the middle of twelve cheese slices. Place the remaining twelve slices of melted provolone on top, lifting gently with a spatula.
Once placed, press down to seal the edges of the provolone cheese.
Turn oven to broil and place the baking sheet back in the oven. Keep an eye on the ravioli, you will only want these in for 30 seconds or so, just enough to heat the top slice to really seal the edges.
Remove ravioli from the oven and let cool for a few minutes before plating. Serve with your favorite keto marinara sauce and parmesan cheese (or pecorino romano!). Enjoy!