Low Sodium Spinach Ricotta Ravioli
Delight in the wholesome flavors of homemade pasta with this Low Sodium Spinach Ricotta Ravioli recipe, perfect for anyone seeking a heart-healthy twist on a classic Italian dish. Featuring tender pasta envelopes filled with a creamy blend of spinach, low sodium ricotta, and a touch of nutmeg, this recipe balances indulgence and nourishment. The ravioli are gently boiled to perfection and tossed in an aromatic browned butter sauce for a luscious finish. With vibrant parsley garnish and optional unsalted Parmesan for added complexity, this easy-to-make recipe is ideal for small gatherings or weeknight dinners. Plus, crafting fresh pasta from scratch ensures each bite is packed with authentic flavor. Start creating this low sodium culinary masterpiece today!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 2 tablespoons Water
- 6 cups Spinach
- 1 cup Part-skim ricotta cheese (low sodium, if available)
- 2 tablespoons Grated Parmesan cheese (optional, unsalted)
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Extra virgin olive oil
- 2 cloves Garlic
- 2 tablespoons Unsalted butter
- 1 tablespoon Chopped parsley (for garnish, optional)
Instructions
Start by preparing the pasta dough. On a clean surface, mound the flour into a pile and create a well in the center. Crack 2 eggs into the well and add 2 tablespoons of water.
Using a fork, gently whisk the eggs while gradually incorporating the flour. Once the dough begins to come together, knead it with your hands for 8-10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
While the dough is resting, prepare the filling. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the spinach to the skillet and cook, stirring frequently, until wilted (approximately 3-4 minutes). Remove from heat and let cool slightly.
Once cooled, finely chop the spinach and mix it with the ricotta cheese, Parmesan (if using), nutmeg, and black pepper in a bowl. Stir until fully combined and smooth.
After the dough has rested, divide it into two equal portions. Roll each portion out into a thin sheet using a pasta machine or rolling pin. Aim for the sheets to be roughly the same size and shape.
Place small spoonfuls of the filling (about 1 teaspoon each) along one sheet of pasta, leaving at least 1 inch of space between each dollop.
Lightly beat the remaining egg and use it to brush around the filling, acting as glue.
Lay the second sheet of pasta over the first, covering the filling. Press down around each filling with your fingers to seal the edges and remove any air pockets.
Cut the ravioli into squares using a knife or ravioli cutter. Make sure the edges are sealed tightly to avoid leakage during cooking.
Bring a large pot of water to a gentle boil. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the surface.
In a small saucepan, melt the unsalted butter over medium heat until golden and slightly nutty in aroma to create a browned butter sauce.
Drain the cooked ravioli and toss them gently in the browned butter sauce. Serve warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 7.8 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 952 mg | 73% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1630 mg | 35% | |
*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.
