Whole30 Homemade Meat Ravioli
Satisfy your cravings for classic Italian comfort food with this Whole30 Homemade Meat Ravioli recipe, a wholesome and keto-friendly twist on a beloved dish. Thinly sliced zucchini takes the place of traditional pasta, creating a light yet satisfying "ravioli" that's perfect for those following Whole30, paleo, or low-carb diets. These delightful zucchini parcels are stuffed with a flavorful filling of seasoned ground beef, sautéed onion, and garlic, enriched with tomato paste, parsley, and a hint of umami from nutritional yeast and coconut aminos. With just 30 minutes of prep time, these baked zucchini ravioli deliver a cheesy taste without any dairy and pair beautifully with a fresh side salad or marinara sauce for dipping. Healthy, gluten-free, and bursting with savory goodness, this recipe proves that indulgence can come guilt-free.
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Recipe Information
Ingredients
- 3 large zucchini
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 1 bunch, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons nutritional yeast
- 1 tablespoon coconut aminos
Instructions
Start by slicing the zucchinis into thin strips, preferably using a mandoline. Aim for slices about 1/8-inch thick to mimic ravioli sheets.
Lay the zucchini slices on a clean cloth or paper towel. Sprinkle lightly with salt to help release excess moisture. Let them sit for about 10 minutes.
In the meantime, heat olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent.
Add the ground beef to the pan, breaking it up with a spoon as it cooks. Continue cooking until the beef is browned.
Stir in the tomato paste, chopped parsley, salt, and black pepper. Cook the mixture for another 5 minutes, allowing the flavors to meld.
Remove from heat and mix in the nutritional yeast and coconut aminos. This will enhance the umami flavor, adding a cheesy taste without actual cheese.
Pat the zucchini slices dry with a paper towel to remove any excess moisture.
Preheat your oven to 375°F (190°C).
To assemble the ravioli, lay two zucchini slices in a cross pattern. Place a tablespoon of the meat filling in the center and fold the ends over the filling to close, creating a small packet.
Place each filled ravioli, seam side down, onto a baking sheet lined with parchment paper.
Bake in the preheated oven for 15 minutes, until the zucchini is tender.
Optionally, garnish with a bit more fresh parsley before serving. Enjoy your Whole30 compliant meat ravioli!
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.2 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1104 mg | 23% | |
*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.
