Dairy-Free Homemade Beef Ravioli
Elevate your pasta game with this **Dairy-Free Homemade Beef Ravioli**, a recipe that combines the art of homemade pasta with a rich and flavorful ground beef filling. Perfectly spiced with garlic, nutmeg, and fresh parsley, this dairy-free delight offers a rustic yet comforting meal. From kneading the silky dough to sealing each ravioli by hand, this recipe embraces tradition with a wholesome twist, making it ideal for those avoiding dairy without compromising taste. Pair with your favorite tomato sauce for a hearty, satisfying dish that's perfect for family dinners or impressing guests. With just a few pantry staples and an hour of prep time, this recipe transforms simple ingredients into an authentic Italian-inspired masterpiece! Optimize your dinnertime today with this crowd-pleasing homemade ravioli.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 4 units Large eggs
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 small, finely chopped Onion
- 2 units, minced Garlic cloves
- 2 tablespoons Tomato paste
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon Water
Instructions
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and 1 tablespoon of the olive oil.
Using a fork, slowly blend the eggs with the flour, then gradually mix until a dough begins to form.
Transfer the dough to a floured surface and knead for approximately 8-10 minutes until smooth. Cover the dough with plastic wrap and let it rest for 30 minutes.
While the dough rests, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Add ground beef to the skillet and cook, breaking up with a spoon, until browned all over, about 8 minutes.
Stir in the tomato paste, black pepper, nutmeg, and fresh parsley. Remove from heat and allow the mixture to cool slightly.
Divide the dough into four equal parts. Roll each portion out on a floured surface until it's very thin, about 1/16 inch thick.
Place small mounds of the beef filling (about a teaspoon each) along one sheet of dough, leaving space around each mound.
Brush lightly with water around the filling, then cover with another dough sheet.
Press firmly around each mound to seal and cut into shapes using a ravioli cutter or knife.
Repeat the process with the remaining dough and filling.
Bring a large pot of salted water to a boil. Add the ravioli in batches, cooking for about 4-5 minutes or until they float to the top and are tender.
Remove with a slotted spoon and serve with your favorite tomato sauce or as desired.
Nutrition Facts
Calories |
2939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 2977 mg | 129% | |
| Total Carbohydrate | 299.6 g | 109% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 10.1 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 265 mg | 20% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 2367 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
