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.
Log this recipe in SnapCalorie
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 |
3254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.4 g | 297% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1065 mg | 355% | |
| Sodium | 3169 mg | 138% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 24.0 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 656 mg | 50% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2663 mg | 57% | |
*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.
