Whole30 Ravioli with Cream Sauce

Indulge in the comforting flavors of this Whole30 Ravioli with Cream Sauce, a delightful grain-free and dairy-free twist on an Italian classic. Made with a tender homemade dough of almond flour and tapioca starch, these ravioli are generously stuffed with a savory ground chicken and spinach filling, perfectly seasoned for a burst of flavor in every bite. The dish is elevated by a luscious coconut milk-based cream sauce, subtly enhanced with a hint of nutmeg, nutritional yeast, and fresh lemon juice, creating a velvety layer of indulgence. This hearty yet wholesome recipe is perfect for a special dinner and fits seamlessly into your Whole30 meal plan without compromising on taste. Top with fresh basil and enjoy a restaurant-quality dish that’s as nourishing as it is flavorful!

Nutriscore Rating: 70/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups almond flour
• 1 cup tapioca starch
• 3 large eggs
• 3 tablespoons olive oil
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 2 cups spinach
• 1 pound ground chicken
• 1 small onion
• 1 cup coconut milk
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon nutmeg
• 2 tablespoons ghee
• 0.25 cup fresh basil

Directions

Step 1

In a large bowl, combine the almond flour and tapioca starch. Make a well in the center and add the eggs and 2 tablespoons of olive oil. Mix until a dough forms.

Step 2

Knead the dough on a floured surface (using additional tapioca starch) until smooth. Cover with a damp cloth and let it rest for 20 minutes.

Step 3

Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent.

Step 4

Add the ground chicken and cook until browned. Stir in spinach and cook until wilted.

Step 5

Season with half of the salt and pepper, the garlic powder, and mix well. Set aside to cool.

Step 6

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

Step 7

Place spoonfuls of the filling onto one sheet of dough, about 2 inches apart. Cover with the second sheet and press to seal around the filling. Cut into ravioli shapes.

Step 8

Bring a large pot of water to a boil, adding a pinch of salt. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface.

Step 9

For the sauce, melt the ghee in a saucepan over medium heat. Add coconut milk, lemon juice, nutritional yeast, remaining salt, pepper, and nutmeg. Stir and cook until heated through and slightly thickened.

Step 10

Serve the ravioli topped with the cream sauce and garnished with fresh basil.

Nutrition Facts

Serving size	(1547.4g)

Amount per serving	% Daily Value*
Calories	3682.1

Total Fat 218.1g	0%
Saturated Fat 46.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 1022.7mg	0%
Sodium 2984.9mg	0%
Total Carbohydrate 303.8g	0%
Dietary Fiber 26.9g	0%
Total Sugars 38.5g
Protein 156.2g	0%

Vitamin D 123IU	0%
Calcium 713.1mg	0%
Iron 20.4mg	0%
Potassium 3596.9mg	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: 51.6%

Protein: 16.4%

Carbs: 32.0%