Homemade ravioli might seem difficult, but this recipe and technique makes it simple. It also freezes well for a quick dinner any night of the week. And who wouldn’t be impressed by homemade ravioli?
Notes
Nutrition per Serving Cal: 261 • Fat: 6.7g • Carb: 37.2g • Protein: 12.7g • Fiber: 3.1g • Sugar: .6g
Ingredients
Filling
Filling
- 10oz. frozen spinach, thawed and drained of excess water
- 3/4 cup low fat ricotta
- 1/4 cup Parmigiano-Reggiano, shredded
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp fresh basil, chopped
- 1 clove garlic, minced
- 1 large egg, beaten
- 1/2 tsp salt
- 1/4 tsp pepper
- 30 wonton wrappers
- 1 cup marinara sauce
- In a large bowl, combine all the ingredients in the filling, mixing well to break up spinach and mix thoroughly.
- Place 1 Tbsp of filling in a wonton wrapper and dab your finger in water and run it along two of the edges.
- Fold over the wonton and pinch to seal. Place on a baking sheet lined with parchment paper. Continue until you’re all out of filling.
- Cook pasta in water that’s rolling at a soft boil for 4 minutes if your pasta is not frozen, and 6-8 minutes if pasta is frozen. They’re ready soon after they float to the top. Be careful to not let them stick to the bottom of the pan as wonton wrappers are delicate and can tear.
- Heat 1 cup of marinara and toss with raviolis. Add 6 raviolis to each plate and garnish with freshly grated parmesan.
