Paleo Ravioli with Tomato Sauce
Indulge in the comforting flavors of this Paleo Ravioli with Tomato Sauce, a grain-free twist on the classic Italian favorite. Perfect for those following a paleo lifestyle, these handmade ravioli feature an almond flour and arrowroot powder dough that’s both tender and satisfying. Filled with a savory mixture of ground beef, fresh spinach, and aromatic garlic, each bite is rich with flavor and nutrition. Topped with a fragrant homemade tomato sauce infused with dried basil and oregano, this dish is a true celebration of wholesome ingredients. With a total prep and cook time of just over an hour, this recipe yields four servings of gluten-free, dairy-free pasta bliss, ideal for impressing family or friends at dinner.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Arrowroot powder
- 4 large Eggs
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 pound Ground beef
- 1 cup Fresh spinach, chopped
- 1 small Onion, finely chopped
- 3 Garlic cloves, minced
- 2 cups Tomato sauce
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Black pepper
Instructions
In a large bowl, combine almond flour, arrowroot powder, and salt. Make a well in the center and add eggs and 1 tablespoon of olive oil. Mix to form a dough. If the dough is too dry, add a bit of water, one teaspoon at a time, until it comes together.
Knead the dough on a lightly floured surface with additional almond flour until smooth. Wrap it in plastic wrap and let it rest for about 15 minutes.
In a skillet over medium heat, heat 1 tablespoon of olive oil. Add chopped onion and garlic, sauté for 2-3 minutes until translucent.
Add ground beef to the skillet and cook until browned, breaking the meat apart with a spatula. Stir in chopped spinach and cook until wilted. Season with salt and black pepper. Remove from heat and let cool.
Roll out the pasta dough between two sheets of parchment paper, achieving a thin layer. Cut the dough into 3-inch squares using a knife or pasta cutter.
Add a spoonful of the beef filling onto each square. Fold the square over to create a triangle and seal the edges by pressing down with your fingers or a fork to ensure they are tightly closed.
In a pot of boiling salted water, cook the ravioli in batches for 2-3 minutes until they float to the top. Remove them carefully with a slotted spoon.
To prepare the tomato sauce, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the remaining garlic and sauté for about 30 seconds. Add tomato sauce, dried basil, and dried oregano. Let it simmer for about 10 minutes.
Serve the ravioli warm and spoon the tomato sauce generously over the top.
Nutrition Facts
Calories |
2708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.6 g | 264% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 3470 mg | 151% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 20.7 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 722 mg | 56% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1318 mg | 28% | |
*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.
