Delicious Whole Wheat Ravioli w/ Spring Chimichurri & Marinara Sauce | The Farmer & The Foodie | KET

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.

Chimichurri: Roughly chop the herbs and place them in a food processor with garlic, onion ends, red wine vinegar, lemon juice, red pepper flakes, ½ tsp kosher salt, and ¼ tsp black pepper. Pulse until roughly chopped, then slowly pour in olive oil until emulsified. Taste and adjust seasoning as needed. Mix ricotta with ½ cup chimichurri and set aside.

Marinara: Heat olive oil in a skillet over medium heat. Add garlic, oregano, red pepper, and tomato paste; cook for 1-2 minutes. Crush tomatoes by hand and add to the pan with juice. Stir in 1 tsp kosher salt and simmer for 5 minutes. Chop basil and mix into sauce, then purée in a blender and return to pan to simmer until thickened (15-20 minutes).

Pasta: Place flour in a bowl, create a well, and add eggs and salt. Whisk eggs, incorporating flour to form a shaggy dough. Knead until smooth, wrap in plastic, and rest for 30-60 minutes. Roll out dough using a pasta roller, cutting into rounds for ravioli.

Fill each round with a small dollop of chimichurri filling, moisten edges with water, and seal. Dust with flour to prevent sticking.

Bring a large pot of salted water to a boil. Cook ravioli for 2 minutes, then transfer to simmering marinara sauce for an additional 2 minutes. Serve garnished with parmesan and fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens