Low Sodium Homemade Beef Ravioli
Indulge in the comforting flavors of **Low Sodium Homemade Beef Ravioli**, a heart-healthy twist on a classic Italian favorite! This recipe features tender, freshly made pasta pockets filled with a savory mixture of ground beef, garlic, onion, and fragrant herbs like oregano and basil. Using unsalted beef broth and skipping the extra salt keeps the sodium in check without compromising on taste. The dough is made from scratch with just a few pantry staples, and rolling it out is a labor of love that pays off with perfectly textured pasta. These ravioli are gently boiled to perfection and can be paired with your favorite low-sodium sauce or simply drizzled with olive oil for a light, flavorful meal. Perfect for a special dinner or any day you’re craving homemade goodness, this recipe is a delicious way to enjoy low-sodium cooking without sacrificing the rich flavors you love.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 Large eggs
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 0.5 cup Unsalted beef broth
- 2 Garlic cloves, minced
- 1 Onion, finely chopped
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 cup Parmesan cheese, grated (optional)
- 2 tablespoons Water
Instructions
To make the pasta dough, place the all-purpose flour in a mound on a clean surface, and make a well in the center.
Crack the eggs into the well, add 1 tablespoon of olive oil, and gradually incorporate the flour into the eggs using a fork.
Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
While the dough is resting, prepare the beef filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic and chopped onion to the skillet, and sauté until the onion becomes translucent, about 3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spatula.
Stir in the unsalted beef broth, black pepper, oregano, and basil. Cook until the liquid is reduced, about 5 minutes.
Remove from heat and let the filling cool. Optionally, stir in the grated Parmesan cheese for extra flavor.
Divide the rested pasta dough into four equal pieces and flatten each piece slightly.
Using a pasta machine or rolling pin, roll each piece into thin sheets, about 1/16 inch thick.
Place small spoonfuls of the beef filling on one sheet of pasta, spacing them out evenly.
Brush the edges and spaces between the filling with water.
Carefully place another sheet of pasta over the first, pressing down around the filling to seal and removing any air pockets.
Use a ravioli cutter or sharp knife to cut out individual ravioli.
Bring a large pot of water to a gentle boil and cook the ravioli for 3–4 minutes, or until they float to the top.
Drain the ravioli carefully and serve with your favorite low sodium sauce or a drizzle of olive oil.
Nutrition Facts
Calories |
2655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.7 g | 183% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 5.3 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 873 mg | 67% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1819 mg | 39% | |
*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.
