Paleo Homemade Beef Ravioli
Indulge in the mouthwatering flavors of *Paleo Homemade Beef Ravioli*, a grain-free twist on a classic Italian comfort food. This recipe combines a tender almond flour and tapioca starch dough with a savory ground beef filling, infused with aromatic garlic, rosemary, and onion for added depth. The ravioli are carefully hand-crafted, boiled to perfection, and served with a light and flavorful fresh tomato-basil sauce, making every bite as comforting as it is wholesome. Ideal for those following paleo or gluten-free diets, this dish is a beautiful blend of homemade craftsmanship and healthy eating. With just 30 minutes of prep time, it’s perfect for impressing guests or treating yourself to a hearty, satisfying meal that’s both indulgent and nourishing.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup tapioca starch
- 2 pieces large eggs
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 pieces garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 0.5 teaspoon black pepper
- 1 cup crushed tomatoes (for sauce)
- 6 pieces basil leaves, fresh
- 1 tablespoon water
Instructions
In a large mixing bowl, combine almond flour, tapioca starch, and sea salt.
Make a well in the center and add eggs and olive oil, mixing well to form a dough.
Knead the dough on a lightly floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let rest for 15 minutes.
Meanwhile, in a skillet over medium heat, cook ground beef until browned.
Add chopped onion, garlic, rosemary, and black pepper to the skillet, cooking until the onion is translucent, about 5 minutes. Remove from heat and set aside.
Divide rested dough into four equal parts. Roll each portion between two sheets of parchment paper until thin.
Cut into squares (about 2 inches) for ravioli.
Place a small spoonful of beef mixture in the center of half of the squares, brush edges with water, and top with another square.
Press the edges together firmly to seal, and crimp with a fork if desired.
In a large pot of boiling salted water, cook ravioli for 3-4 minutes or until they float.
In a saucepan, heat crushed tomatoes and add basil leaves to make the sauce.
Serve ravioli hot, topped with prepared tomato sauce.
Nutrition Facts
Calories |
3364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.0 g | 310% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 2688 mg | 117% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 25.5 g | ||
| Protein | 140.1 g | 280% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 710 mg | 55% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3332 mg | 71% | |
*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.
