High Protein Ravioli with Tomato Sauce

Elevate your pasta night with this High Protein Ravioli with Tomato Sauce, a delectable homemade dish that’s as nourishing as it is indulgent. Featuring tender hand-rolled pasta filled with a protein-packed blend of shredded chicken, creamy ricotta, savory Parmesan, fresh spinach, and fragrant basil, these ravioli are a true culinary labor of love. Paired with a robust tomato sauce infused with garlic, onions, oregano, and a hint of red pepper flakes for a subtle kick, every bite bursts with rich, comforting flavors. Perfect for meal prep or a special family dinner, this recipe balances satisfying textures with fresh, wholesome ingredients, while delivering an impressive 45-minute prep-to-plate timeline. Serve it with an extra sprinkle of Parmesan and fresh parsley for a restaurant-worthy finish that will delight both your taste buds and your fitness goals.

Nutriscore Rating: 72/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 3 large Eggs
• 1 tablespoon Olive oil
• 1 cup Ricotta cheese
• 0.5 cup Grated Parmesan cheese
• 1 cup Chopped fresh spinach
• 2 tablespoons Chopped fresh basil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 cup Chicken breast, cooked and shredded
• 2 cups Crushed tomatoes
• 1 medium Chopped onion
• 3 cloves Minced garlic
• 1 teaspoon Dried oregano
• 0.5 teaspoon Crushed red pepper flakes
• 0.25 cup Water
• 2 tablespoons Parsley, chopped

Directions

Step 1

To make the pasta dough, begin by placing the flour on a clean surface, creating a well in the center. Crack two eggs into the well, add the olive oil, and gently whisk the eggs with a fork. Gradually incorporate the flour into the egg mixture until a dough forms.

Step 2

Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and rest it at room temperature for at least 30 minutes.

Step 3

In a bowl, combine ricotta cheese, Parmesan cheese, spinach, chicken, basil, salt, and black pepper. Mix until well incorporated to create the filling.

Step 4

After the dough has rested, roll it out using a pasta machine or rolling pin to about 1/16 inch thick. Cut into equal square shapes, approximately 3 inches by 3 inches.

Step 5

Place about a tablespoon of filling onto each square, brush the edges with a beaten egg, and top with another square of pasta. Press the edges firmly to seal and crimp them with a fork.

Step 6

Bring a pot of salted water to a boil, gently drop the ravioli in, and cook for 3-4 minutes or until they float. Use a slotted spoon to remove them from the water.

Step 7

To make the tomato sauce, heat a saucepan over medium heat and add a drizzle of olive oil. Sauté chopped onion and garlic until translucent.

Step 8

Stir in the crushed tomatoes, oregano, crushed red pepper flakes, and water. Bring to a simmer and cook for about 15-20 minutes until the sauce thickens.

Step 9

Season the sauce with additional salt and pepper to taste and stir in the chopped parsley.

Step 10

Serve the ravioli topped with the sauce and an optional sprinkle of extra Parmesan cheese.

Nutrition Facts

Serving size	(1719.7g)

Amount per serving	% Daily Value*
Calories	2343.4

Total Fat 79.0g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 961.3mg	0%
Sodium 3971.3mg	0%
Total Carbohydrate 242.0g	0%
Dietary Fiber 17.5g	0%
Total Sugars 22.4g
Protein 172.9g	0%

Vitamin D 135.5IU	0%
Calcium 1817.4mg	0%
Iron 23.3mg	0%
Potassium 3039.6mg	0%

*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.

Source of Calories

Fat: 30.0%

Protein: 29.2%

Carbs: 40.8%