Paleo Lobster Ravioli
Indulge in the ultimate gourmet twist on healthy eating with this Paleo Lobster Ravioli recipe, a showstopping dish that combines the sophistication of lobster with a grain-free, nutrient-packed dough. Using coconut flour and tapioca starch as the base, this paleo-friendly pasta comes together beautifully, offering a tender, delicate wrapper for the buttery, citrus-infused lobster filling made with creamy coconut cream, lemon zest, and fresh parsley. The recipe is easy to follow yet impressive, featuring simple steps like rolling the dough between parchment paper and sealing with a clean, rustic touch. A quick sauté in garlic-infused olive oil elevates the flavor, creating a light, aromatic finish perfect for a special dinner. Ready in just over an hour, this dish is ideal for anyone following a paleo or gluten-free lifestyle who still craves the elegance of homemade ravioli. Keywords: paleo lobster ravioli, grain-free ravioli, homemade gluten-free pasta, paleo seafood recipes.
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 0.5 cup Tapioca starch
- 2 large Eggs
- 2 tablespoons Water
- 2 tablespoons Olive oil
- 8 ounces Lobster meat, cooked and chopped
- 2 cloves Garlic, minced
- 1 teaspoon Lemon zest
- 0.25 cup Coconut cream
- 2 tablespoons Parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
In a large bowl, combine coconut flour and tapioca starch.
In a separate bowl, whisk eggs, olive oil, and water together.
Gradually add the wet mixture to the dry ingredients, mixing with a fork until a dough forms. Knead the dough gently until smooth. If dough is too sticky, add a bit more coconut flour.
Wrap the dough in plastic wrap and allow it to rest for 20 minutes.
For the filling, combine the chopped lobster meat, 1 minced garlic clove, coconut cream, lemon zest, 1 tablespoon of parsley, salt, and pepper in a bowl. Mix well.
Once dough has rested, divide it into two equal parts. Roll out each part between two sheets of parchment paper until thin (about 1/8 inch).
Cut out circles using a cookie cutter (approx. 3 inches in diameter).
Place a small spoonful of lobster filling in the center of half of the circles. Cover each with another circle of dough, pressing the edges together gently to seal.
Bring a pot of salted water to a gentle boil. Cook ravioli in batches for about 4–5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
In a skillet, heat the remaining olive oil over medium heat. Add the remaining minced garlic and sauté until fragrant, about 1 minute.
Stir in lemon juice and the remaining parsley. Add the cooked ravioli and gently toss to coat.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 3763 mg | 164% | |
| Total Carbohydrate | 225.2 g | 82% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 46.3 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 374 mg | 29% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1540 mg | 33% | |
*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.
