Low Fat Ravioli with Tomato Sauce
Indulge guilt-free with this Low Fat Ravioli with Tomato Sauce recipe, a nutritious twist on traditional Italian comfort food. Packed with a creamy filling of low-fat ricotta, fresh spinach, and a hint of parmesan, these delicate whole wheat ravioli are a healthier alternative without compromising flavor. Topped with a robust homemade tomato sauce infused with garlic, onion, dried herbs, and just a touch of olive oil, this dish is bursting with wholesome goodness. Perfect for a cozy dinner, the recipe is easy to follow, ready in just over an hour, and serves four—a delightful meal that satisfies cravings while keeping things light.
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Recipe Information
Ingredients
- 12 pieces whole wheat ravioli sheets
- 1 cup low-fat ricotta cheese
- 1 cup spinach leaves
- 0.25 cup parmesan cheese
- 1 unit egg white
- 2 cloves garlic
- 28 oz chopped canned tomatoes
- 2 teaspoons olive oil
- 1 medium onion
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
1. To prepare the filling, finely chop the spinach leaves and squeeze out any excess water. Combine spinach with low-fat ricotta cheese and 1/4 cup of parmesan cheese in a bowl.
2. Add the egg white to the cheese and spinach mixture and stir well until all ingredients are thoroughly combined. Season with a pinch of salt and pepper.
3. Lay out the whole wheat ravioli sheets. Using a small spoon, place a dollop of the filling mixture onto the center of each sheet.
4. Moisten the edges of the ravioli sheets with water. Then, fold over the ravioli sheet to form a half-moon shape, pressing the edges firmly to seal. Ensure there are no air pockets.
5. For the tomato sauce, finely chop the onion and garlic. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the onion and garlic, then sauté until the onion becomes translucent.
6. Add the chopped canned tomatoes to the skillet, along with dried basil and oregano. Stir well and let it simmer for about 20 minutes, allowing the sauce to thicken. Season with salt and black pepper to taste.
7. Bring a large pot of salted water to a boil. Gently drop each ravioli into the boiling water. Cook the ravioli for about 3-5 minutes or until they float to the surface.
8. Remove the cooked ravioli with a slotted spoon and add them directly into the skillet with the tomato sauce. Gently toss to coat the ravioli uniformly in the sauce.
9. Serve the ravioli hot, garnishing with additional parmesan cheese if desired.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 3018 mg | 131% | |
| Total Carbohydrate | 363.0 g | 132% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 41.8 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1248 mg | 96% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2998 mg | 64% | |
*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.
