Low Sodium Ravioli with Cream Sauce
Elevate your pasta nights with this Low Sodium Ravioli with Cream Sauce, a wholesome, delicious twist on a classic Italian favorite. Crafted with homemade whole wheat ravioli stuffed with a creamy spinach and unsalted ricotta filling, this recipe offers a healthier option without sacrificing flavor. The indulgent yet light cream sauce, made with unsalted butter, heavy cream, and a zesty touch of lemon, perfectly complements the tender pasta and rich filling. With just the right dash of nutmeg and garlic powder for added depth, this dish is packed with sophistication and nutrition. Perfect for a family dinner or a cozy night in, this low sodium recipe proves that you don't need extra salt to make an unforgettable meal. Garnished with fresh parsley, it's as visually enticing as it is delicious.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 3 Large eggs
- 1 tbsp Water
- 2 cups Spinach
- 1 cup Ricotta cheese (unsalted)
- 0.5 cup Parmesan cheese (grated, low sodium)
- 0.25 tsp Black pepper
- 0.5 tsp Garlic powder
- 1 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1.5 cups Heavy cream
- 0.5 cup Unsalted vegetable broth
- 0.25 tsp Nutmeg
- 1 tsp Lemon zest
- 2 tbsp Fresh parsley (chopped)
Instructions
To prepare the ravioli dough, place the whole wheat flour on a clean surface and create a well in the center. Add the eggs and water into the well and gradually incorporate the flour using your hands or a fork until a dough forms.
Knead the dough for about 10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
For the filling, cook the spinach in a tablespoon of water over medium heat until wilted. Squeeze out excess liquid, chop finely, and mix with ricotta, Parmesan, black pepper, and garlic powder.
Divide the rested dough into two equal portions. Roll each portion out into thin sheets using a pasta machine or rolling pin.
Place teaspoons of filling spaced evenly onto one sheet of dough. Brush around the filling with water, cover with the second sheet, and press down around fillings to seal the edges. Cut into ravioli using a cutter or knife.
For the cream sauce, heat olive oil and butter over medium heat in a saucepan. Add the heavy cream, vegetable broth, and nutmeg, stirring occasionally, and cook until slightly thickened, about 5 minutes.
Add lemon zest and season with more black pepper if needed.
Bring a large pot of water to a gentle boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface.
Drain the ravioli and immediately toss them gently in the cream sauce over low heat to coat.
Sprinkle with fresh parsley before serving and enjoy your low sodium ravioli meal.
Nutrition Facts
Calories |
3501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.3 g | 311% | |
| Saturated Fat | 134.9 g | 674% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1197 mg | 399% | |
| Sodium | 2340 mg | 102% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 2.8 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2043 mg | 157% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2016 mg | 43% | |
*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.
