Low Fat Homemade Pasta Dumplings
Indulge in the comforting flavors of 'Low Fat Homemade Pasta Dumplings,' a guilt-free twist on a classic favorite. These tender dumplings are crafted with a light, handmade dough featuring a mix of all-purpose and semolina flours, bound together with nutritious egg whites and a touch of olive oil. The creamy, low-fat ricotta filling is perfectly balanced with fresh spinach, a hint of garlic, and a sprinkle of Parmesan for optional indulgence. Ready in under an hour, this recipe offers an easy yet satisfying way to create wholesome dumplings from scratch. Serve them with a light tomato sauce or a simple Parmesan garnish for a delicious, low-fat meal that doesn’t compromise on taste. Perfect for a cozy dinner or impressing guests with your homemade pasta skills!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Semolina flour
- 3 large Egg whites
- 60 milliliters Water
- 1 teaspoon Salt
- 1 teaspoon Olive oil
- 200 grams Ricotta cheese (low-fat)
- 100 grams Spinach (fresh, finely chopped)
- 30 grams Parmesan cheese (grated, optional for lower fat)
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
Instructions
In a large mixing bowl, combine all-purpose flour, semolina flour, and salt. Mix well.
Create a well in the center of the flour mixture and add the egg whites, water, and olive oil.
Mix the liquids gradually with the flour using a fork until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes.
While the dough is resting, prepare the filling: In a bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, black pepper, and garlic powder. Mix until evenly combined.
Once the dough has rested, divide it into four equal portions. Roll each portion into a thin sheet, about 1-2 mm in thickness.
Using a round cookie cutter or a glass, cut circles from the dough sheets.
Place a small spoonful of the filling in the center of each dough circle.
Fold the dough circle over the filling to form a semi-circle and press the edges with a fork to seal.
Bring a large pot of salted water to a boil. Add the dumplings and cook for about 3-4 minutes, or until they float to the top.
Using a slotted spoon, transfer the cooked dumplings to a dish.
Serve the dumplings warm, optionally garnished with extra Parmesan or a light tomato sauce.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 2810 mg | 122% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 2.5 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1062 mg | 82% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1310 mg | 28% | |
*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.
