Whole30 Ravioli with Tomato Sauce

Transform your pasta night with this Whole30 Ravioli with Tomato Sauce—a hearty, grain-free twist on a classic Italian favorite. This recipe swaps traditional pasta for thinly sliced zucchini, creating tender, gluten-free parcels stuffed with a savory ground chicken filling seasoned with garlic, onion, oregano, and parsley. Topped with a rich, homemade tomato sauce infused with basil and a touch of nutritional yeast for extra depth, this dish delivers indulgent flavor while staying Whole30-compliant. Baked to perfection, these zucchini ravioli are an ideal healthy dinner option that’s low-carb, dairy-free, and packed with wholesome ingredients. Perfect for meal prep or a cozy family meal, it’s a satisfying yet guilt-free way to enjoy comfort food.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 large Zucchini
• 0.5 pound Ground chicken
• 0.5 cup Onion
• 3 cloves Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried oregano
• 2 tablespoons Olive oil
• 2 tablespoons Tomato paste
• 1 can (28 oz) Crushed tomatoes
• 0.25 cup Basil leaves
• 2 tablespoons Nutritional yeast
• 1 large Egg
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a mandoline or a vegetable peeler, slice the zucchini lengthwise into thin strips. Blot with paper towels to remove excess moisture.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add onion and garlic, and sauté until translucent, about 3 minutes.

Step 4

Add the ground chicken to the skillet and cook until browned, breaking it apart with a spatula, about 5 minutes.

Step 5

Season the chicken mixture with salt, black pepper, and oregano. Stir in nutritional yeast and fresh parsley, then remove from heat. Let it cool slightly.

Step 6

In a small bowl, beat the egg and add to the chicken mixture, mixing until well combined.

Step 7

Overlap two strips of zucchini to form a 'plus' sign. Place a spoonful of the chicken filling in the center and fold the strips over to enclose the filling, creating a small parcel. Repeat with remaining strips and filling.

Step 8

In a saucepan, heat another tablespoon of olive oil over medium heat. Add tomato paste, stirring for 1 minute, then add crushed tomatoes and basil leaves. Bring to a simmer and let cook for 10 minutes, stirring occasionally. Season with salt and pepper to taste.

Step 9

Place the zucchini ravioli parcels in a single layer in a baking dish. Pour the tomato sauce over the top.

Step 10

Cover the baking dish with aluminum foil and bake in the oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the zucchini is tender and everything is heated through.

Step 11

Garnish with additional fresh basil or parsley before serving. Serve warm.

Nutrition Facts

Serving size	(2029.2g)

Amount per serving	% Daily Value*
Calories	1237.4

Total Fat 58.4g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 5.2g
Cholesterol 411.9mg	0%
Sodium 9859.7mg	0%
Total Carbohydrate 117.9g	0%
Dietary Fiber 21.9g	0%
Total Sugars 84.5g
Protein 75.2g	0%

Vitamin D 53.8IU	0%
Calcium 392.7mg	0%
Iron 14.1mg	0%
Potassium 5447.7mg	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: 40.5%

Protein: 23.2%

Carbs: 36.3%