Dairy-Free Homemade Meat Ravioli
Savor the comforting flavors of homemade pasta with this Dairy-Free Homemade Meat Ravioli recipe, designed for those seeking a rich and satisfying meal without dairy. Featuring a tender, from-scratch dough and a savory filling of seasoned ground beef, aromatic garlic, sweet onion, and fresh parsley, this recipe combines authentic Italian-inspired techniques with a dairy-free twist. Nutmeg and tomato paste elevate the filling with a depth of flavor, while the light, silky pasta encases each bite. Perfect for weeknight dinners or special occasions, these ravioli come together in just over an hour and can be paired with your favorite dairy-free sauce or a drizzle of olive oil and herbs. Whether you're dairy-free for dietary needs or preference, these made-from-scratch ravioli are a delightful, wholesome treat for the whole family.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 120 milliliters Water
- 250 grams Ground beef
- 1 small Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 tablespoon Tomato paste
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 large Egg (for egg wash, optional)
Instructions
In a large bowl, mix the flour and salt together. Create a well in the center and add olive oil and water. Gradually mix the flour into the liquids until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
While the dough rests, prepare the filling. In a skillet over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon.
Add chopped onion and garlic to the meat and continue to cook until the onion is translucent, about 5 minutes.
Stir in tomato paste, parsley, black pepper, and nutmeg. Mix well and remove from heat. Allow the filling to cool completely.
After the dough has rested, cut it into four equal portions. Keep the portions not being used covered to prevent drying out.
Roll out one portion of dough on a floured surface into a thin sheet (about 1mm thick).
Place small spoonfuls of the meat filling about 5 cm apart on half of the pasta sheet.
Lightly moisten the edges and spaces between filling with water, or use an egg wash by whisking one egg and brushing it around the filling.
Fold the other half of the pasta sheet over the filling. Press down around the filling to seal, ensuring there is no air around the filling.
Use a knife or pasta cutter to cut the ravioli into individual pieces. Press edges with a fork to ensure sealing.
Bring a large pot of salted water to a gentle boil. Drop ravioli in small batches and cook until they float to the top, about 3-4 minutes.
Remove with a slotted spoon and serve with your favorite dairy-free sauce or olive oil and herbs.
Nutrition Facts
Calories |
2026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 2623 mg | 114% | |
| Total Carbohydrate | 242.6 g | 88% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 6.3 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 151 mg | 12% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1359 mg | 29% | |
*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.
