Whole30 Homemade Beef Ravioli
Indulge in the hearty, grain-free goodness of Whole30 Homemade Beef Ravioli, a clever twist on traditional pasta that's both satisfying and compliant with your Whole30 lifestyle. The dough is crafted from almond flour and tapioca flour, creating a tender, gluten-free wrapper that's perfect for encasing the flavorful ground beef filling. This savory filling is enhanced with aromatic garlic, onions, mushrooms, tomato paste, and fresh basil for a comforting yet wholesome taste. With simple ingredients and a hands-on approach, you'll roll, fill, and shape these ravioli from scratch, celebrating the art of homemade cooking. Ready in just 80 minutes, this recipe is perfect for a special dinner that doesn’t skimp on flavor or nutrition. Serve these delicate parcels with your favorite Whole30-compliant sauce for a deliciously satisfying meal that keeps you on track without missing out on indulgence. Keywords: Whole30 beef ravioli, grain-free pasta, homemade ravioli, gluten-free dinner recipe.
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 4 whole large eggs
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 pound ground beef
- 1 small onion
- 3 whole garlic cloves
- 1 cup mushrooms
- 2 tablespoons tomato paste
- 0.25 cup fresh basil
- 0.5 teaspoon black pepper
- 1 tablespoon water
Instructions
In a large bowl, combine almond flour, tapioca flour, and sea salt. Create a well in the center and add eggs and olive oil. Mix until a dough forms.
Knead the dough on a surface dusted with tapioca flour for about 5 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Meanwhile, prepare the filling. Finely chop the onion, garlic, and mushrooms.
In a skillet over medium heat, cook ground beef until browned. Add onion, garlic, and mushrooms. Sauté until vegetables are tender.
Stir in tomato paste, chopped basil, and black pepper. Cook for 2 more minutes, then remove from heat and let the filling cool.
Divide the dough into four pieces. Roll each piece using a rolling pin or pasta maker to 1/8 inch thickness.
Lay one sheet of pasta flat. Place small spoonfuls of filling spaced evenly across the sheet. Brush around the filling with water.
Lay a second sheet of pasta on top. Press down around edges and between mounds to seal, removing any air pockets.
Cut into ravioli shapes using a knife or pasta cutter. Ensure edges are sealed.
Bring a large pot of salted water to a boil. Gently add ravioli and cook for about 3-4 minutes, until they float to the top.
Transfer cooked ravioli to a serving plate and enjoy immediately with your favorite Whole30-compliant sauce.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 6.0 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 212 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 929 mg | 20% | |
*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.
