Paleo Homemade Meat Ravioli

Delight your taste buds with this Paleo Homemade Meat Ravioli recipe, a grain-free and dairy-free twist on the classic Italian favorite. Crafted with a tender almond flour and tapioca flour dough, these ravioli are filled with a flavorful blend of seasoned ground beef, sautéed onions, garlicky spinach, and fragrant herbs like oregano and basil. Perfectly sealed and gently boiled, they deliver a satisfying bite while staying true to Paleo guidelines. Whether you serve them with a light olive oil drizzle or your favorite Paleo-friendly sauce, this wholesome dish is perfect for cozy dinners or special occasions. Ready in just over an hour, it’s a labor of love that’s well worth the effort for Paleo enthusiasts and pasta lovers alike.

Nutriscore Rating: 67/100

Prep Time:50 mins

Cook Time:25 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 1 cup Tapioca flour
• 3 large Eggs
• 2 tablespoons Olive oil
• 1 teaspoon Sea salt
• 1 pound Ground beef
• 1 small, chopped Onion
• 2 cloves, minced Garlic
• 1 cup, finely chopped Spinach
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Black pepper
• 1 beaten Egg

Directions

Step 1

In a large mixing bowl, combine almond flour, tapioca flour, sea salt, 3 large eggs, and olive oil to form a dough.

Step 2

Knead the dough for about 5 minutes until smooth. Wrap it in plastic wrap and let it rest for 15 minutes.

Step 3

While the dough is resting, prepare the filling. In a skillet over medium heat, cook the ground beef until browned, breaking it up with a wooden spoon.

Step 4

Add chopped onion and minced garlic to the skillet, and sauté until onion is translucent.

Step 5

Stir in chopped spinach, oregano, basil, and black pepper. Cook until the spinach wilts and the mixture is well combined, about 3 minutes.

Step 6

Remove from heat and let the filling cool to room temperature.

Step 7

Divide the dough into two equal portions. Roll out each portion on a floured surface to about 1/8 inch thickness.

Step 8

Place teaspoons of the filling at 2-inch intervals on one rolled-out dough sheet.

Step 9

Brush around the filling with the beaten egg, which acts as an adhesive.

Step 10

Cover with the second sheet of dough and press down around the filling to seal.

Step 11

Cut into individual ravioli pieces using a ravioli cutter or knife.

Step 12

Press edges with a fork to ensure they are sealed and secure.

Step 13

Bring a large pot of salted water to a boil. Drop in ravioli and cook for about 4-5 minutes or until they float to the top.

Step 14

Remove with a slotted spoon and serve with your choice of Paleo-friendly sauce or simply drizzled with olive oil.

Nutrition Facts

Serving size	(1141.9g)

Amount per serving	% Daily Value*
Calories	3156.2

Total Fat 226.2g	0%
Saturated Fat 49.9g	0%
Polyunsaturated Fat 4.5g
Cholesterol 1075.1mg	0%
Sodium 2971.3mg	0%
Total Carbohydrate 164.1g	0%
Dietary Fiber 24.5g	0%
Total Sugars 16.9g
Protein 145.2g	0%

Vitamin D 171IU	0%
Calcium 659.1mg	0%
Iron 21.1mg	0%
Potassium 1746.8mg	0%

*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.

Source of Calories

Fat: 62.2%

Protein: 17.7%

Carbs: 20.1%