Paleo Homemade Meat Ravioli
Experience the ultimate comfort food makeover with this **Paleo Homemade Meat Ravioli** recipe, a grain-free and gluten-free twist on an Italian classic. Delicately crafted with a dough made from a nourishing blend of almond flour and tapioca flour, this recipe stays true to paleo principles while delivering tender, pliable ravioli. The filling is a flavor-packed combination of savory ground beef, sweet onions, aromatic garlic, and vibrant spinach, seasoned with dried oregano and basil for a touch of rustic warmth. Perfectly sealed and boiled to perfection, these ravioli are ready to be paired with your favorite Paleo-friendly sauce or enjoyed simply with a drizzle of olive oil. With just 50 minutes of prep time and versatile serving options, this recipe is a wholesome, family-friendly dinner that brings restaurant-quality dining to your table—all while keeping it healthy and delicious!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Tapioca flour
- 3 large Eggs
- 2 tablespoons Olive oil
- 1 teaspoon Sea salt
- 1 pound Ground beef
- 1 small, chopped Onion
- 2 cloves, minced Garlic
- 1 cup, finely chopped Spinach
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 1 beaten Egg
Instructions
In a large mixing bowl, combine almond flour, tapioca flour, sea salt, 3 large eggs, and olive oil to form a dough.
Knead the dough for about 5 minutes until smooth. Wrap it in plastic wrap and let it rest for 15 minutes.
While the dough is resting, prepare the filling. In a skillet over medium heat, cook the ground beef until browned, breaking it up with a wooden spoon.
Add chopped onion and minced garlic to the skillet, and sauté until onion is translucent.
Stir in chopped spinach, oregano, basil, and black pepper. Cook until the spinach wilts and the mixture is well combined, about 3 minutes.
Remove from heat and let the filling cool to room temperature.
Divide the dough into two equal portions. Roll out each portion on a floured surface to about 1/8 inch thickness.
Place teaspoons of the filling at 2-inch intervals on one rolled-out dough sheet.
Brush around the filling with the beaten egg, which acts as an adhesive.
Cover with the second sheet of dough and press down around the filling to seal.
Cut into individual ravioli pieces using a ravioli cutter or knife.
Press edges with a fork to ensure they are sealed and secure.
Bring a large pot of salted water to a boil. Drop in ravioli and cook for about 4-5 minutes or until they float to the top.
Remove with a slotted spoon and serve with your choice of Paleo-friendly sauce or simply drizzled with olive oil.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 4.2 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 211 mg | 16% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 863 mg | 18% | |
*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.
