Paleo Ravioli with Cream Sauce
Elevate your dinner game with this irresistible Paleo Ravioli with Cream Sauce, a gluten-free and dairy-free delight designed to satisfy both comfort food cravings and wholesome eating goals. The ravioli features a tender almond flour and arrowroot dough, skillfully stuffed with a creamy roasted butternut squash filling that’s perfectly seasoned with nutmeg and lemon juice for a bright, aromatic burst. A velvety coconut milk-based cream sauce infused with garlic and nutritional yeast ties it all together, offering indulgent flavor without compromise. Tossed with fresh spinach for added texture and nutrients, this elegant dish is great for special occasions or an impressive weeknight meal. Ready in just over an hour, this recipe delivers a restaurant-quality experience in the heart of your kitchen while staying true to Paleo principles.
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Recipe Information
Ingredients
- 1 medium Butternut squash
- 2 large Eggs
- 1.5 cups Almond flour
- 0.5 cup Arrowroot powder
- 1 cup Coconut milk
- 2 Garlic cloves, minced
- 0.25 cup Nutritional yeast
- 1 tablespoon Lemon juice
- 2 cups Spinach, chopped
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
Instructions
Preheat the oven to 400°F (200°C).
Peel and cube the butternut squash. Place on a baking sheet and roast for 25 minutes or until tender. Let it cool slightly.
In a food processor, combine the roasted butternut squash, 1 tablespoon of olive oil, lemon juice, salt, black pepper, and nutmeg. Puree until smooth. Set aside.
For the ravioli dough, in a mixing bowl, whisk together the almond flour, arrowroot powder, and a pinch of salt.
Make a well in the center and add the eggs. Mix until a dough forms.
Roll out the dough between two sheets of parchment paper to about 1/8 inch thickness.
Cut the dough into 3-inch circles using a cookie cutter or glass.
Place about 1 teaspoon of the squash filling on half of the circles.
Wet the edges of the dough circles containing filling, and cover with the remaining dough circles, pressing the edges to seal.
For the cream sauce, heat 1 tablespoon of olive oil in a pan over medium heat.
Add minced garlic and sauté until fragrant, about 1 minute.
Stir in the coconut milk and nutritional yeast and simmer for 5 minutes until slightly thickened.
In a large pot of boiling salted water, carefully add the ravioli and cook for about 4-5 minutes or until they float.
Remove the ravioli with a slotted spoon and add directly to the pan with the sauce.
Add the chopped spinach to the pan and toss until wilted.
Serve immediately with additional nutritional yeast if desired.
Nutrition Facts
Calories |
2374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2701 mg | 117% | |
| Total Carbohydrate | 319.8 g | 116% | |
| Dietary Fiber | 68.7 g | 245% | |
| Total Sugars | 50.7 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1140 mg | 88% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 5148 mg | 110% | |
*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.
