Ravioli verdi con ricotta e mortadella

mortadella

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon offers a leaner option while maintaining a similar flavor profile.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while providing a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a vegan alternative that adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Prepare the spinach by blanching it in boiling water for 1-2 minutes until wilted.

Drain the spinach and cool it under cold water, then squeeze out excess moisture.

In a bowl, mix ricotta cheese, finely chopped mortadella, and squeezed spinach.

Add egg, grated parmesan cheese, nutmeg, salt, and black pepper to the mixture and combine well.

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

Cut the pasta sheets into squares or circles for the ravioli.

Place a spoonful of the filling in the center of each pasta square.

Moisten the edges of the pasta with water and fold over to seal the ravioli, pressing out any air.

Bring a large pot of salted water to a boil and gently add the ravioli.

Cook the ravioli for 3-5 minutes or until they float to the surface and are tender.

In a skillet, melt butter with olive oil over medium heat and add minced garlic until fragrant.

Add the cooked ravioli to the skillet and sauté for 1-2 minutes until lightly golden.

Serve garnished with fresh basil and lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens