Whole30 Ravioli with Tomato Sauce
Indulge in a guilt-free twist on a classic Italian favorite with this Whole30 Ravioli with Tomato Sauce recipe! Perfect for those following a Whole30, paleo, or gluten-free diet, this dish replaces traditional pasta with tender, thinly sliced zucchini, creating a light yet satisfying meal. The homemade ravioli are stuffed with a savory mixture of ground chicken, onion, garlic, and fresh herbs, bound together with a touch of egg and nutritional yeast for a rich, cheesy flavor without the dairy. Topped with a robust, herby tomato sauce made from scratch, this wholesome recipe comes together beautifully in just 60 minutes. Serve these hearty zucchini ravioli parcels with an extra sprinkle of fresh basil or parsley for a vibrant, nutritious dinner the whole family will love.
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Recipe Information
Ingredients
- 3 large Zucchini
- 0.5 pound Ground chicken
- 0.5 cup Onion
- 3 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 1 can (28 oz) Crushed tomatoes
- 0.25 cup Basil leaves
- 2 tablespoons Nutritional yeast
- 1 large Egg
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or a vegetable peeler, slice the zucchini lengthwise into thin strips. Blot with paper towels to remove excess moisture.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add onion and garlic, and sauté until translucent, about 3 minutes.
Add the ground chicken to the skillet and cook until browned, breaking it apart with a spatula, about 5 minutes.
Season the chicken mixture with salt, black pepper, and oregano. Stir in nutritional yeast and fresh parsley, then remove from heat. Let it cool slightly.
In a small bowl, beat the egg and add to the chicken mixture, mixing until well combined.
Overlap two strips of zucchini to form a 'plus' sign. Place a spoonful of the chicken filling in the center and fold the strips over to enclose the filling, creating a small parcel. Repeat with remaining strips and filling.
In a saucepan, heat another tablespoon of olive oil over medium heat. Add tomato paste, stirring for 1 minute, then add crushed tomatoes and basil leaves. Bring to a simmer and let cook for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
Place the zucchini ravioli parcels in a single layer in a baking dish. Pour the tomato sauce over the top.
Cover the baking dish with aluminum foil and bake in the oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the zucchini is tender and everything is heated through.
Garnish with additional fresh basil or parsley before serving. Serve warm.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 582 mg | 25% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 14.7 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 122 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1528 mg | 33% | |
*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.
