High Protein Ravioli with Cream Sauce
Elevate your pasta night with this irresistible High Protein Ravioli with Cream Sauce, a dish that's as nourishing as it is indulgent. Featuring homemade chickpea flour pasta, this recipe is packed with protein and crafted to perfection with a spinach-ricotta cheese filling, enriched with parmesan and mozzarella for an ultra-creamy bite. The golden, velvety cream sauce is infused with butter, garlic, and fresh basil, creating a flavorful pairing that coats each tender ravioli beautifully. With a blend of wholesome ingredients and elegant presentation, this dish is ideal for impressing guests or treating yourself to a restaurant-worthy meal at home. Ready in just over an hour, it's the perfect way to enjoy a hearty, protein-rich, and deliciously comforting dinner.
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Recipe Information
Ingredients
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 0.5 cup parmesan cheese, grated
- 0.5 cup mozzarella cheese, shredded
- 1 egg, large
- 2 cups chickpea flour
- 4 eggs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup cream
- 2 cloves garlic, minced
- 2 tablespoons butter
- 0.25 cup fresh basil, chopped
- 0.5 teaspoon black pepper
Instructions
Begin by preparing the pasta dough: In a large mixing bowl, combine chickpea flour and 4 eggs. Add olive oil and a pinch of salt. Knead until a smooth dough forms, about 10 minutes. Wrap in plastic wrap and let it rest for 20 minutes.
For the filling, finely chop the spinach and place it in a bowl. Mix in the ricotta, parmesan, mozzarella, a beaten egg, and a pinch of salt. Combine thoroughly.
Divide the rested dough into 4 parts. Roll each section into thin sheets using a pasta machine or rolling pin on a lightly floured surface.
Place small spoonfuls of the filling along the bottom half of a pasta sheet. Fold the top half over and press down around each filling mound, making sure no air is trapped. Cut with a ravioli cutter or sharp knife to create individual ravioli.
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches, 3-4 minutes per batch, until they float to the top. Reserve 1/4 cup of the pasta water.
While the ravioli cooks, prepare the cream sauce. Heat butter in a pan over medium heat. Add minced garlic and sauté until fragrant but not browned.
Pour in the cream and bring to a gentle simmer. Add reserved pasta water to thin the sauce if necessary. Stir in chopped basil, grated parmesan, and black pepper.
Add the cooked ravioli directly to the cream sauce. Gently toss to coat each piece evenly.
Serve hot, garnished with additional parmesan cheese and a sprinkle of fresh basil if desired.
Nutrition Facts
Calories |
2825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1315 mg | 438% | |
| Sodium | 4497 mg | 196% | |
| Total Carbohydrate | 182.9 g | 67% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 39.5 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 2627 mg | 202% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3228 mg | 69% | |
*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.
