High Protein Spinach and Ricotta Ravioli
Delightfully rich and packed with protein, this High Protein Spinach and Ricotta Ravioli recipe takes a classic comfort food to the next level. Perfect for those seeking a homemade dish with a nutritious twist, the tender pasta is crafted from scratch and infused with whey protein powder for an extra boost. The filling is a flavorful blend of fresh sautéed spinach, creamy ricotta, and grated Parmesan, brought together with a hint of nutmeg and black pepper for a sumptuous taste. Sealed with care and cooked to perfection, each ravioli boasts a combination of irresistible textures and flavors. Serve these delicate pasta parcels with a sage-infused butter sauce for an elegant finish, or simply enjoy them with a sprinkle of Parmesan cheese. Whether you're cooking for a special occasion or just elevating your weeknight dinner, this protein-packed ravioli is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 4 large Eggs
- 0.5 teaspoons Salt
- 8 ounces Fresh spinach
- 1 cup Ricotta cheese (whole milk or part-skim)
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Whey protein powder (unflavored)
- 0.25 teaspoons Nutmeg, ground
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil (for cooking)
- 2 tablespoons Butter (optional, for serving)
- 4 pieces Fresh sage leaves (optional, for serving)
- 1 gallon Water (for boiling pasta)
Instructions
In a large mixing bowl, combine 2 cups of all-purpose flour with 3 large eggs and 0.25 teaspoon of salt. Mix until the dough comes together. Knead the dough on a floured surface for 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling. Wash and chop the fresh spinach and sauté in a pan over medium heat with 1 tablespoon of olive oil until wilted. Remove excess liquid and let it cool.
In a mixing bowl, combine the cooked spinach, 1 cup of ricotta cheese, 0.5 cup of grated Parmesan cheese, 2 tablespoons of whey protein powder, 0.25 teaspoon of ground nutmeg, 0.25 teaspoon of black pepper, and a pinch of salt. Mix until evenly combined.
Divide the rested dough into 2 portions and roll each out into thin sheets, about 1/16-inch thick. Use a pasta machine or rolling pin for best results.
Place small mounds of filling (about 1 teaspoon each) one inch apart on one sheet of pasta. Lightly brush the edges and spaces around the filling with a beaten egg (from the 4th egg). Lay the second sheet of pasta over the top and press down gently around the filling to seal.
Cut the ravioli into individual squares or circles using a sharp knife, pasta cutter, or ravioli mold. Ensure the edges are sealed properly to prevent leakage during cooking.
Bring a large pot of salted water (about 1 gallon) to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
If desired, melt 2 tablespoons of butter in a pan with 1 tablespoon of olive oil. Add fresh sage leaves and sauté until aromatic. Toss the cooked ravioli in the butter sauce before serving.
Serve warm and garnish with additional grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 2698 mg | 117% | |
| Total Carbohydrate | 201.0 g | 73% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 4.0 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1398 mg | 108% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 840 mg | 18% | |
*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.
