Low Fat Homemade Meat Ravioli
Indulge in the comforting flavors of *Low Fat Homemade Meat Ravioli*, a lighter twist on the classic Italian favorite. Made entirely from scratch, this recipe combines tender, hand-rolled pasta with a flavorful filling of lean ground chicken or turkey, low-fat ricotta cheese, and a savory blend of garlic, onion, parsley, and Parmesan. Each plump raviolo is sealed with care and served with a vibrant tomato sauce, then garnished with fresh basil for a pop of color and freshness. Perfect for health-conscious food lovers, this dish offers all the satisfaction of traditional ravioli while keeping the fat content in check. With step-by-step guidance, this recipe ensures you'll master the art of homemade pasta while serving up a delicious, wholesome meal for family and friends.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Egg whites
- 0.25 cups Water
- 0.5 teaspoons Salt
- 1 teaspoons Olive oil
- 8 ounces Lean ground chicken or turkey
- 0.5 cups Onion
- 2 cloves Garlic
- 2 tablespoons Fresh parsley, chopped
- 0.5 cups Low fat ricotta cheese
- 0.25 teaspoons Black pepper
- 2 tablespoons Parmesan cheese, grated
- 2 cups Tomato sauce
- 8 leaves Fresh basil leaves for garnish
Instructions
In a large mixing bowl, combine flour and salt. Make a well in the center.
Add egg whites, water, and olive oil into the well and mix with a fork, gradually incorporating the flour until it forms a dough.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
In a non-stick skillet over medium heat, cook the ground chicken or turkey with chopped onion and minced garlic until the meat is thoroughly cooked and the onion is soft. About 7-10 minutes.
Remove from heat and drain any excess fat from the meat mixture.
Mix the cooked meat with ricotta cheese, chopped parsley, black pepper, and Parmesan cheese. Allow it to cool.
Divide the dough into four pieces. Roll each piece into a thin sheet, about 1/16 inch thick. You can use a pasta machine or a rolling pin.
Place small spoonfuls of the meat filling about 1 inch apart on one sheet of pasta. Brush around the filling with water, then cover with another sheet of pasta. Press firmly around each mound to seal and remove any air pockets.
Cut the ravioli into pieces using a ravioli cutter or a knife. Ensure the edges are well sealed.
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 4-6 minutes or until they float to the top.
Remove with a slotted spoon and serve with tomato sauce.
Garnish with fresh basil leaves and serve hot.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 2619 mg | 114% | |
| Total Carbohydrate | 220.9 g | 80% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 16.7 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1370 mg | 29% | |
*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.
