Spinach and cheese ravioli with fresh tomato sauce (recipe)
| Spinach and cheese ravioli with fresh tomato sauce (recipe) | |
|---|---|
| Name | Spinach and cheese ravioli with fresh tomato sauce |
| Ingredients | Spinach • Ricotta cheese • Garlic • Shallots • Extra virgin olive oil • Provolone cheese • Mozzarella cheese • Pasta • Butter • Parmesan cheese |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.666666667 |
| Totaltime (in hours) | 1 |
| Keto friendliness | Keto friendly |
| Calories | 406.9 |
| Fat | 37.7 |
| Protein | 14.2 |
| Carbohydrate | 4.4 |
| Fiber | 0.9 |
| Net carbohydrates | 3.5 |
| Sugar | 0.6 |
| Saturated fat | 19.2 |
| Cholesterol (mg) | 86 |
| Sodium | 448.7 |
| Servings | 6 |
| Reviewaggregate | |
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|= but these are really fun to make and really not that hard.-->
Spinach and cheese ravioli with fresh tomato sauce (recipe) details
Time:
Prep Time in Hours and Mins:1H
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Spinach and cheese ravioli with fresh tomato sauce (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- FILLING: Preheat oven to 350 degrees.
- Sautv spinach with garlic, shallots and olive oil.
- Chop and drain all the liquid from the spinach.
- In a bowl, place, spinach, Ricotta, Mozzarella and Provolone.
- Mix well until you get a firm texture.
- Add salt and pepper to taste.
- RAVIOLI:
- Roll out dough and cut into sheets of manageable length, approximately 16 inches.
- Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle- trust me!
- Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet.
- Carefully fold the sheet in half toward you, matching the horizontal edges of the dough.
- Gently press the filling down with your fingertips.
- Press the dough down between each teaspoon of filling to enclose it.
- Ttrim off the edges of the dough and cut apart the ravioli.
- Gently crimp the edges of the ravioli with a fork.
- Lay the ravioli on a lightly floured bed sheet or tea towels and let dry at least 5 minutes before cooking.
- COOK: Bring a large pot of salted water to the boil and add ravioli (Very fresh pasta takes about 2 to 5 minutes to cook).
-
Carefully drain the ravioli and transfer to a warm serving platter; top with tomato sauce and grated Parmesan cheese.
Food tags
Spinach, Cheese, Greens, Vegetable, European,
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Contributors: Prab R. Tumpati, MD
