Paleo Ravioli with Tomato Sauce

Delight in a guilt-free twist on an Italian classic with this Paleo Ravioli with Tomato Sauce recipe! Made from a wholesome almond flour and arrowroot dough, these tender pockets are filled with a savory mix of ground beef, fresh spinach, and aromatic onions and garlic. A quick simmer in a tangy, herb-infused tomato sauce brings everything together for a comforting, grain-free dish that's perfect for paleo and gluten-free diets. With minimal prep time and a rich, satisfying flavor, this homemade paleo pasta recipe is a showstopper that's as healthy as it is delicious. Serve piping hot and enjoy the perfect balance of hearty and fresh!

Nutriscore Rating: 73/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 0.25 cup Arrowroot powder
• 4 large Eggs
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 pound Ground beef
• 1 cup Fresh spinach, chopped
• 1 small Onion, finely chopped
• 3 Garlic cloves, minced
• 2 cups Tomato sauce
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.25 teaspoon Black pepper

Directions

Step 1

In a large bowl, combine almond flour, arrowroot powder, and salt. Make a well in the center and add eggs and 1 tablespoon of olive oil. Mix to form a dough. If the dough is too dry, add a bit of water, one teaspoon at a time, until it comes together.

Step 2

Knead the dough on a lightly floured surface with additional almond flour until smooth. Wrap it in plastic wrap and let it rest for about 15 minutes.

Step 3

In a skillet over medium heat, heat 1 tablespoon of olive oil. Add chopped onion and garlic, sauté for 2-3 minutes until translucent.

Step 4

Add ground beef to the skillet and cook until browned, breaking the meat apart with a spatula. Stir in chopped spinach and cook until wilted. Season with salt and black pepper. Remove from heat and let cool.

Step 5

Roll out the pasta dough between two sheets of parchment paper, achieving a thin layer. Cut the dough into 3-inch squares using a knife or pasta cutter.

Step 6

Add a spoonful of the beef filling onto each square. Fold the square over to create a triangle and seal the edges by pressing down with your fingers or a fork to ensure they are tightly closed.

Step 7

In a pot of boiling salted water, cook the ravioli in batches for 2-3 minutes until they float to the top. Remove them carefully with a slotted spoon.

Step 8

To prepare the tomato sauce, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the remaining garlic and sauté for about 30 seconds. Add tomato sauce, dried basil, and dried oregano. Let it simmer for about 10 minutes.

Step 9

Serve the ravioli warm and spoon the tomato sauce generously over the top.

Nutrition Facts

Serving size	(1370.1g)

Amount per serving	% Daily Value*
Calories	2708.3

Total Fat 205.6g	0%
Saturated Fat 36.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 894.5mg	0%
Sodium 3469.6mg	0%
Total Carbohydrate 126.5g	0%
Dietary Fiber 30.1g	0%
Total Sugars 20.7g
Protein 111.9g	0%

Vitamin D 164IU	0%
Calcium 721.7mg	0%
Iron 18.9mg	0%
Potassium 1317.5mg	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: 66.0%

Protein: 16.0%

Carbs: 18.0%