Heart-Healthy Ravioli with Tomato Sauce
Delight your taste buds and boost your health with this heart-healthy ravioli recipe, featuring homemade whole wheat pasta stuffed with a creamy spinach and low-fat ricotta filling. Perfectly complemented by a vibrant, aromatic tomato-basil sauce, this dish delivers comforting flavors without the guilt. With a preparation time of just 45 minutes, it’s ideal for anyone looking to enjoy a wholesome, homemade Italian meal packed with nutrients and fiber. Crafted with minimal fat and a focus on nutritious, high-quality ingredients, this recipe proves that indulgence and health can go hand in hand. Serve these delicate ravioli fresh and hot, garnished with fragrant basil for a heartwarming dinner that’s nutritious and satisfying.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 large Eggs
- 2 tablespoons Water
- 1 cup Low-fat ricotta cheese
- 2 cups Spinach
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 28 ounces Canned crushed tomatoes
- 0.5 cup Basil
Instructions
In a bowl, combine the whole wheat flour and a pinch of salt. Make a well in the center, crack in the eggs, and add water. Gradually mix the flour into the eggs and water until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling. Steam the spinach until wilted, then finely chop it and mix it with low-fat ricotta cheese, garlic powder, salt, and pepper.
For the sauce, heat olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent.
Stir in the crushed tomatoes, then season with salt and pepper. Simmer the sauce for about 15 minutes. Add fresh basil and remove from heat.
Roll out the pasta dough into thin sheets using a rolling pin or pasta machine. Cut into squares approximately 2 inches wide.
Place a teaspoon of filling in the center of each square, brush edges with water, fold and press to seal the edges, forming ravioli.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 4-5 minutes or until they float to the top.
Drain the ravioli carefully and serve with the homemade tomato sauce. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 2599 mg | 113% | |
| Total Carbohydrate | 249.3 g | 91% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 42.9 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1122 mg | 86% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4648 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
