Low Sodium Ravioli with Tomato Sauce
Indulge in the comforting flavors of this homemade Low Sodium Ravioli with Tomato Sauce, a healthier twist on an Italian classic. Perfect for those looking to reduce sodium without sacrificing flavor, this recipe features tender homemade pasta pockets stuffed with a creamy low-sodium ricotta, Parmesan, and spinach filling, enhanced with a touch of nutmeg for warmth. Paired with a savory, no-salt-added tomato sauce infused with garlic, onion, and fresh basil, this dish is a heart-healthy delight that feels indulgent. With step-by-step guidance to create everything from scratch, this recipe is ideal for weekend cooking projects or special family dinners. Serve this satisfying and wholesome dish hot, garnished with fresh basil for a burst of freshness that ties it all together.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 pcs Large eggs
- 1 cup Ricotta cheese (low sodium)
- 0.25 cup Parmesan cheese (grated, low sodium)
- 1 bunch Spinach (fresh, chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 28 ounces Tomatoes (canned, no salt added, crushed)
- 1 medium Onion (chopped)
- 0.25 cup Basil leaves (fresh, chopped)
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (ground)
- 2 tablespoons Water
Instructions
To make the pasta dough, place the flour on a clean surface and make a well in the center. Crack the eggs into the well and beat them with a fork.
Gradually incorporate the flour into the eggs, using your hands until a dough forms. Knead the dough for about 8-10 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add spinach and stir until wilted, around 3 minutes. Remove from heat, let cool, and then squeeze out any excess water.
In a bowl, combine ricotta, Parmesan, spinach, nutmeg, and a pinch of black pepper. Mix well and set aside as the ravioli filling.
To make the tomato sauce, heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
Add the crushed tomatoes to the saucepan and bring to a simmer. Season with black pepper and add the chopped basil. Allow sauce to simmer gently for 15-20 minutes, stirring occasionally.
Divide the dough into four pieces. Roll out each piece on a floured surface to about 1/16 inch thickness using a rolling pin or pasta maker.
Cut out circles or squares from the dough using a cutter. Place about a teaspoon of filling in the center of each dough circle or square. Brush the edges of the dough with water, fold over, and press to seal, forming a ravioli. Repeat with the remaining dough and filling.
Bring a large pot of water to a gentle boil. Cook the ravioli in batches, ensuring not to overcrowd the pot. When they float to the top, let them cook for an additional minute, then remove with a slotted spoon.
Serve the ravioli hot, topped with the low sodium tomato sauce. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 1469 mg | 64% | |
| Total Carbohydrate | 263.7 g | 96% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 36.5 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1849 mg | 142% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4387 mg | 93% | |
*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.
