High Protein Ravioli with Tomato Sauce
Elevate your dinner table with this mouthwatering High Protein Ravioli with Tomato Sauce, a recipe that combines homemade pasta and a protein-rich filling for a satisfying meal. Made entirely from scratch, the ravioli feature a tender dough encasing a flavorful mixture of ricotta cheese, shredded chicken, fresh spinach, basil, and Parmesan—perfectly seasoned for a burst of taste in every bite. The accompanying tomato sauce, simmered with crushed tomatoes, garlic, onion, and aromatic herbs, adds a vibrant and zesty touch to the dish. Ideal for meal prep or family dinners, this recipe not only packs a nutritious punch but also impresses with its authentic, Italian-inspired flavors. Ready in just over an hour and serving up to four, it’s the ultimate choice for those seeking a high-protein comfort food that feels indulgent yet wholesome. Keywords: high protein ravioli, homemade pasta, tomato sauce recipe, easy Italian dinner, protein-packed recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 tablespoon Olive oil
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 1 cup Chopped fresh spinach
- 2 tablespoons Chopped fresh basil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Chicken breast, cooked and shredded
- 2 cups Crushed tomatoes
- 1 medium Chopped onion
- 3 cloves Minced garlic
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes
- 0.25 cup Water
- 2 tablespoons Parsley, chopped
Instructions
To make the pasta dough, begin by placing the flour on a clean surface, creating a well in the center. Crack two eggs into the well, add the olive oil, and gently whisk the eggs with a fork. Gradually incorporate the flour into the egg mixture until a dough forms.
Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and rest it at room temperature for at least 30 minutes.
In a bowl, combine ricotta cheese, Parmesan cheese, spinach, chicken, basil, salt, and black pepper. Mix until well incorporated to create the filling.
After the dough has rested, roll it out using a pasta machine or rolling pin to about 1/16 inch thick. Cut into equal square shapes, approximately 3 inches by 3 inches.
Place about a tablespoon of filling onto each square, brush the edges with a beaten egg, and top with another square of pasta. Press the edges firmly to seal and crimp them with a fork.
Bring a pot of salted water to a boil, gently drop the ravioli in, and cook for 3-4 minutes or until they float. Use a slotted spoon to remove them from the water.
To make the tomato sauce, heat a saucepan over medium heat and add a drizzle of olive oil. Sauté chopped onion and garlic until translucent.
Stir in the crushed tomatoes, oregano, crushed red pepper flakes, and water. Bring to a simmer and cook for about 15-20 minutes until the sauce thickens.
Season the sauce with additional salt and pepper to taste and stir in the chopped parsley.
Serve the ravioli topped with the sauce and an optional sprinkle of extra Parmesan cheese.
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 3971 mg | 173% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 22.4 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1817 mg | 140% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3040 mg | 65% | |
*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.
