Paleo Ravioli with Cream Sauce

Indulge in the ultimate guilt-free comfort food with this Paleo Ravioli with Cream Sauce recipe, a wholesome twist on an Italian classic that's bursting with flavor and nutrition. Tender, grain-free ravioli dough made from almond flour and arrowroot is filled with a velvety roasted butternut squash puree, seasoned with hints of nutmeg and lemon for a perfect balance of sweetness and zest. Tossed in a creamy, dairy-free sauce crafted with garlic-infused coconut milk and nutritional yeast, this dish is rich, satisfying, and completely paleo-friendly. Packed with fresh spinach for added color and nutrients, every bite is an indulgent yet health-conscious delight. Ready in just over an hour, this gluten-free, dairy-free recipe is perfect for dinner parties or a cozy family meal that feels both elegant and nourishing.

Nutriscore Rating: 84/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 medium Butternut squash
• 2 large Eggs
• 1.5 cups Almond flour
• 0.5 cup Arrowroot powder
• 1 cup Coconut milk
• 2 Garlic cloves, minced
• 0.25 cup Nutritional yeast
• 1 tablespoon Lemon juice
• 2 cups Spinach, chopped
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Ground nutmeg

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Peel and cube the butternut squash. Place on a baking sheet and roast for 25 minutes or until tender. Let it cool slightly.

Step 3

In a food processor, combine the roasted butternut squash, 1 tablespoon of olive oil, lemon juice, salt, black pepper, and nutmeg. Puree until smooth. Set aside.

Step 4

For the ravioli dough, in a mixing bowl, whisk together the almond flour, arrowroot powder, and a pinch of salt.

Step 5

Make a well in the center and add the eggs. Mix until a dough forms.

Step 6

Roll out the dough between two sheets of parchment paper to about 1/8 inch thickness.

Step 7

Cut the dough into 3-inch circles using a cookie cutter or glass.

Step 8

Place about 1 teaspoon of the squash filling on half of the circles.

Step 9

Wet the edges of the dough circles containing filling, and cover with the remaining dough circles, pressing the edges to seal.

Step 10

For the cream sauce, heat 1 tablespoon of olive oil in a pan over medium heat.

Step 11

Add minced garlic and sauté until fragrant, about 1 minute.

Step 12

Stir in the coconut milk and nutritional yeast and simmer for 5 minutes until slightly thickened.

Step 13

In a large pot of boiling salted water, carefully add the ravioli and cook for about 4-5 minutes or until they float.

Step 14

Remove the ravioli with a slotted spoon and add directly to the pan with the sauce.

Step 15

Add the chopped spinach to the pan and toss until wilted.

Step 16

Serve immediately with additional nutritional yeast if desired.

Nutrition Facts

Serving size	(2189.7g)

Amount per serving	% Daily Value*
Calories	2373.8

Total Fat 112.0g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 372mg	0%
Sodium 2701.4mg	0%
Total Carbohydrate 319.8g	0%
Dietary Fiber 68.7g	0%
Total Sugars 50.7g
Protein 63.0g	0%

Vitamin D 82IU	0%
Calcium 1140.2mg	0%
Iron 22.2mg	0%
Potassium 5147.8mg	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: 39.7%

Protein: 9.9%

Carbs: 50.4%