Ravioli integrali e avena con ripieno di zucca e ricotta

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is a healthier alternative with a nutty flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and versatile.

Mix whole wheat flour and salt in a bowl.

Create a well in the center of the flour and add eggs.

Knead the dough until smooth, about 10 minutes.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

In a separate bowl, combine ricotta cheese, spinach, parmesan cheese, salt, black pepper, and nutmeg.

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

Cut the dough into squares or circles for ravioli.

Place a spoonful of filling in the center of each piece of dough.

Moisten the edges with water and fold over to seal.

Bring a large pot of salted water to a boil.

Gently add the ravioli to the boiling water and cook for 3-5 minutes until they float.

In a pan, heat olive oil and sauté garlic and onion until translucent.

Add tomato sauce and simmer for 5 minutes.

Serve ravioli topped with the sauce and garnish with fresh parsley.

Cooking Techniques

Spice Level:

Allergens