Low Sodium Homemade Meat Ravioli
Indulge in the comforting essence of Italian cuisine with this *Low Sodium Homemade Meat Ravioli* recipe—a perfect balance of flavor and health-conscious cooking. Made entirely from scratch, this dish features tender, hand-rolled pasta encasing a savory filling of lean ground beef, creamy ricotta, freshly chopped parsley, and Parmesan cheese. The low-sodium profile is maintained without compromising taste, thanks to the use of aromatic garlic, sweet onions, and rich, unsalted butter. Paired with a luscious low-sodium tomato sauce, this meal is ideal for anyone looking to enjoy a classic pasta favorite while keeping sodium levels in check. With a combination of wholesome ingredients and an easy-to-follow process, this recipe transforms your kitchen into an Italian trattoria and is sure to impress at any dinner table. Perfect for family dinners or a cozy date night, this ravioli is satisfying, heart-healthy, and truly unforgettable.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 3 Large eggs
- 2 tablespoons Water
- 1 tablespoon Olive oil
- 12 ounces Lean ground beef
- 1 tablespoon Unsalted butter
- 1 Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 cup Ricotta cheese
- 0.25 cup Grated Parmesan cheese
- 1 Egg, lightly beaten
- 2 cups Tomato sauce (low sodium)
Instructions
To make the pasta dough, place the flour in a mound on a clean surface and create a well in the center. Crack the 3 large eggs into the well, add the water and olive oil.
Gradually mix the flour into the eggs using a fork, bringing it in from the edges of the well. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
For the filling, melt the unsalted butter in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent.
Add the lean ground beef to the skillet and cook until browned. Season with black pepper and stir in the fresh parsley. Remove from heat and let cool.
In a large bowl, mix the cooled meat mixture with ricotta cheese, grated Parmesan, and the lightly beaten egg. Mix until well combined.
Divide the rested pasta dough into four equal portions. Roll out each portion on a floured surface using a pasta machine or rolling pin until thin (about 1/16 inch thick).
Cut the rolled dough into strips, approximately 4 inches wide. Place a teaspoon of filling every 2 inches along one strip of dough.
Brush the edges of another strip of dough with water, and place it over the first, pressing down around each mound of filling to seal.
Cut the ravioli into individual pieces using a pasta cutter or a sharp knife. Press the edges with a fork to ensure they are sealed.
Bring a large pot of water to a gentle boil. Cook the ravioli in batches for 3-5 minutes or until they float to the top. Remove with a slotted spoon and drain.
Warm the low sodium tomato sauce in a saucepan over low heat.
Serve the ravioli hot, topped with the warmed tomato sauce and a sprinkle of extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
3014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1157 mg | 386% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 343.8 g | 125% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 29.2 g | ||
| Protein | 176.7 g | 353% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1528 mg | 118% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 2689 mg | 57% | |
*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.
