Paleo Lobster Ravioli

Indulge in the elegance of Paleo Lobster Ravioli, a grain-free and dairy-free twist on a classic Italian favorite. This recipe features a delicate homemade pasta dough crafted from coconut flour and tapioca starch, perfectly encasing a luscious filling of tender lobster meat, coconut cream, and zesty lemon. Rolled thin and gently cooked, these ravioli are finished with a light, garlicky olive oil sauce infused with fresh parsley and a splash of lemon juice for a vibrant, refreshing kick. Ideal for paleo enthusiasts and seafood lovers alike, this gourmet dish combines rich flavors with wholesome, natural ingredients, making it a stunning addition to any dinner table or special occasion.

Nutriscore Rating: 65/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Coconut flour
• 0.5 cup Tapioca starch
• 2 large Eggs
• 2 tablespoons Water
• 2 tablespoons Olive oil
• 8 ounces Lobster meat, cooked and chopped
• 2 cloves Garlic, minced
• 1 teaspoon Lemon zest
• 0.25 cup Coconut cream
• 2 tablespoons Parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

In a large bowl, combine coconut flour and tapioca starch.

Step 2

In a separate bowl, whisk eggs, olive oil, and water together.

Step 3

Gradually add the wet mixture to the dry ingredients, mixing with a fork until a dough forms. Knead the dough gently until smooth. If dough is too sticky, add a bit more coconut flour.

Step 4

Wrap the dough in plastic wrap and allow it to rest for 20 minutes.

Step 5

For the filling, combine the chopped lobster meat, 1 minced garlic clove, coconut cream, lemon zest, 1 tablespoon of parsley, salt, and pepper in a bowl. Mix well.

Step 6

Once dough has rested, divide it into two equal parts. Roll out each part between two sheets of parchment paper until thin (about 1/8 inch).

Step 7

Cut out circles using a cookie cutter (approx. 3 inches in diameter).

Step 8

Place a small spoonful of lobster filling in the center of half of the circles. Cover each with another circle of dough, pressing the edges together gently to seal.

Step 9

Bring a pot of salted water to a gentle boil. Cook ravioli in batches for about 4–5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Step 10

In a skillet, heat the remaining olive oil over medium heat. Add the remaining minced garlic and sauté until fragrant, about 1 minute.

Step 11

Stir in lemon juice and the remaining parsley. Add the cooked ravioli and gently toss to coat.

Step 12

Serve hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(735.1g)

Amount per serving	% Daily Value*
Calories	1791.1

Total Fat 67.6g	0%
Saturated Fat 33.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 703.6mg	0%
Sodium 3762.6mg	0%
Total Carbohydrate 225.2g	0%
Dietary Fiber 51.0g	0%
Total Sugars 46.3g
Protein 80.5g	0%

Vitamin D 82IU	0%
Calcium 373.8mg	0%
Iron 11.8mg	0%
Potassium 1539.6mg	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: 33.2%

Protein: 17.6%

Carbs: 49.2%