Ravioli ricotta e spinaci

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese is lower in fat while still providing creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

fresh pasta sheets

🥗Healthier: whole wheat pasta

💰Cheaper: dried pasta

Whole wheat pasta is more nutritious, while dried pasta is more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats and flavor.

Make the pasta dough by mixing flour and eggs until smooth.

Roll out the dough into thin sheets using a pasta machine or rolling pin.

Prepare the filling by mixing ricotta, parmesan, egg, spinach, nutmeg, salt, and pepper in a bowl.

Spoon small amounts of filling onto the pasta sheets, spacing them evenly.

Fold the pasta sheets over the filling to create pockets, sealing the edges with water.

Cut the ravioli into desired shapes using a knife or pasta cutter.

Bring a large pot of salted water to a boil.

Carefully drop the ravioli into the boiling water and cook until they float, about 3-5 minutes.

While the ravioli cook, heat olive oil and garlic in a skillet until fragrant.

Add tomato sauce to the skillet and simmer for a few minutes.

Drain the ravioli and gently toss them in the sauce.

Serve topped with fresh basil and a drizzle of olive oil.

Cooking Techniques

Spice Level:

Allergens