Buckwheat Ravioli

13 60 105
Ingredients Minutes Calories
Prep Cook Servings
30 min 30 min 18
Buckwheat Ravioli
Health Highlights


1 tbsp Extra virgin olive oil (for filling)
1/2 cup White onion (for filling - finely chopped)
1 clove(s) Garlic (for filling - minced)
454 gm Beef, ground, extra lean (for filling - can use ground chicken or ground turkey)
227 gm Baby spinach (for filling - stemmed and coarsely chopped - can use chard too)
1 dash Nutmeg, ground (for filling)
1 pinch Salt (for filling - to taste)
1 dash Black pepper (for filling - to taste)
2 cup Buckwheat flour (for ravioli)
1/4 tsp Salt (for ravioli)
2 egg yolk Egg yolk (for ravioli)
1 large Egg (for ravioli)
1 tbsp Extra virgin olive oil (for ravioli)



Heat olive oil in a large skillet over medium heat.

Add the onion and garlic and cook until softened, about 4 minutes.

Add the ground meat to the skillet and cook until browned, about 5 minutes.

Then add the greens and sauté until wilted, about 2 minutes.

Finally, add the ground nutmeg and salt and pepper to taste. Take skillet off heat, set aside.


In a large bowl, add buckwheat flour and salt, whisk to combine. Make a well in the center of the flour mixture and add egg yolks, egg and olive oil. With a fork, gently beat the egg mixture with out incorporating any of the flour mixture. Now with the fork, begin mixing in the flour mixture, a little at a time, with a stirring motion, until the dough is to stiff to mix with the fork. Turn dough out onto a lightly floured surface, knead and shape dough into a smooth ball.

Working with half of the dough at a time, roll out to a 1/8 inch thickness, then cut into 3 inch circles. Spoon a tablespoon of filling onto the center of a dough circle, then moisten the edges with water. Top with another dough circle and press along the edges until ravioli is firmly sealed. Set aside on a lightly floured surface. Repeat with remaining dough circles and filling.

Bring a large pot of salted water to a boil. Gently slide ravioli into the water and cook, a few at a time, until tender, about 5 to 7 minutes. Remove ravioli from pot with a skimmer, plate, serve with ajvar.

Nutrition Facts

Per Portion

Calories 105
Calories from fat 34
Calories from saturated fat 8.4
Total Fat 3.8 g
Saturated Fat 0.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.4 g
Cholesterol 49 mg
Sodium 69 mg
Potassium 232 mg
Total Carbohydrate 10.3 g
Dietary Fiber 1.7 g
Sugars 0.7 g
Protein 8.1 g

Dietary servings

Per Portion

Grain 0.2
Meat 0.3
Vegetables 0.5

Energy sources


Meal Type(s)