Low Fat Homemade Beef Ravioli
Delight your taste buds with this guilt-free *Low Fat Homemade Beef Ravioli*, a healthier twist on a classic Italian favorite. Made from scratch with wholesome whole wheat flour, this recipe combines protein-packed extra-lean ground beef, creamy low-fat ricotta, and fragrant herbs for a filling that's rich in flavor yet light on calories. The ravioli dough is crafted with just egg whites and water for a reduced-fat alternative, while a delicate simmer in your favorite tomato sauce ties the dish together with a burst of comforting, tangy sweetness. Perfect for weeknight dinners or special occasions, this low-fat beef ravioli is both nutritious and satisfying, making it a standout choice for anyone seeking hearty yet health-conscious meals. Ready in just 80 minutes and serving four, it's a delicious way to bring the joy of homemade pasta to your table without compromising on your health goals.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 3 large Egg whites
- 0.5 cup Water
- 0.5 pound Extra-lean ground beef
- 2 cloves Garlic (minced)
- 0.5 cup Onion (finely chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Low-fat ricotta cheese
- 0.25 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
- 2 cups Tomato sauce
- 1 teaspoon Olive oil
Instructions
In a large mixing bowl, combine the whole wheat flour and a pinch of salt.
Create a well in the center of the flour, add the egg whites and a little water at a time, mixing gradually until a dough forms.
Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
While the dough rests, heat olive oil in a skillet over medium heat. Add the garlic and onion, sauté until soft.
Add the extra-lean ground beef to the skillet, cooking until fully browned. Season with salt and black pepper.
Remove from heat and mix in the low-fat ricotta cheese, Parmesan cheese, and fresh parsley. Set aside to cool slightly.
Divide the dough into four equal parts. Roll each piece into a thin sheet, about 1/16 inch thick.
Place teaspoons of the beef mixture at intervals on one of the dough sheets. Cover with a second sheet of dough, pressing down around the filling to seal.
Use a ravioli cutter or knife to cut the ravioli apart. Press edges with a fork to ensure they are sealed.
Bring a large pot of water to a boil, add a pinch of salt. Cook the ravioli in batches for 3-4 minutes or until they float to the surface.
Meanwhile, warm your tomato sauce in a saucepan over medium heat.
Drain the cooked ravioli and serve with warm tomato sauce. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 15.7 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1196 mg | 92% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2246 mg | 48% | |
*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.
