Whole30 Ravioli with Cream Sauce
Elevate your Whole30 meal plan with this irresistible recipe for Whole30 Ravioli with Cream Sauce! Made entirely grain-free, the tender ravioli dough combines almond flour and tapioca starch, kneaded to perfection, and stuffed with a flavorful blend of ground chicken, spinach, and aromatic seasonings. The journey doesn't end there—these handmade ravioli are topped with a silky, dairy-free cream sauce made from coconut milk, ghee, and nutritional yeast, infused with a hint of lemon and nutmeg for a delicate balance of richness and zest. Ready in under 75 minutes, this recipe is ideal for impressing guests or indulging in a homemade gluten-free, Whole30-friendly Italian-inspired delight. Garnish with fresh basil and serve as a hearty, satisfying meal. Perfect for pasta lovers seeking clean-eating options!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca starch
- 3 large eggs
- 3 tablespoons olive oil
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 2 cups spinach
- 1 pound ground chicken
- 1 small onion
- 1 cup coconut milk
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 2 tablespoons ghee
- 0.25 cup fresh basil
Instructions
In a large bowl, combine the almond flour and tapioca starch. Make a well in the center and add the eggs and 2 tablespoons of olive oil. Mix until a dough forms.
Knead the dough on a floured surface (using additional tapioca starch) until smooth. Cover with a damp cloth and let it rest for 20 minutes.
Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent.
Add the ground chicken and cook until browned. Stir in spinach and cook until wilted.
Season with half of the salt and pepper, the garlic powder, and mix well. Set aside to cool.
Divide the dough into two equal parts. Roll out each portion on a floured surface to about 1/8-inch thickness.
Place spoonfuls of the filling onto one sheet of dough, about 2 inches apart. Cover with the second sheet and press to seal around the filling. Cut into ravioli shapes.
Bring a large pot of water to a boil, adding a pinch of salt. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface.
For the sauce, melt the ghee in a saucepan over medium heat. Add coconut milk, lemon juice, nutritional yeast, remaining salt, pepper, and nutmeg. Stir and cook until heated through and slightly thickened.
Serve the ravioli topped with the cream sauce and garnished with fresh basil.
Nutrition Facts
Calories |
3682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.1 g | 280% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1023 mg | 341% | |
| Sodium | 2985 mg | 130% | |
| Total Carbohydrate | 303.8 g | 110% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 38.5 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 713 mg | 55% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3597 mg | 77% | |
*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.
