High Protein Spinach and Ricotta Ravioli

Elevate your pasta night with this High Protein Spinach and Ricotta Ravioli, a nutritious twist on a classic Italian favorite! This recipe blends tender homemade pasta with a savory filling of sautéed fresh spinach, creamy ricotta, and a hint of nutmeg, enhanced by a boost of unflavored whey protein powder for an extra dose of muscle-building goodness. Perfect for meal-preppers and foodies alike, these protein-packed ravioli are cut into perfect little pockets of flavor and cooked to silky perfection. Finish with a simple butter-sage sauce or garnish with a sprinkle of Parmesan to let the wholesome, fresh ingredients shine. Ready in just an hour, this dish makes an impressive centerpiece for a balanced and satisfying meal.

Nutriscore Rating: 72/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 4 large Eggs
• 0.5 teaspoons Salt
• 8 ounces Fresh spinach
• 1 cup Ricotta cheese (whole milk or part-skim)
• 0.5 cups Parmesan cheese, grated
• 2 tablespoons Whey protein powder (unflavored)
• 0.25 teaspoons Nutmeg, ground
• 0.25 teaspoons Black pepper
• 2 tablespoons Olive oil (for cooking)
• 2 tablespoons Butter (optional, for serving)
• 4 pieces Fresh sage leaves (optional, for serving)
• 1 gallon Water (for boiling pasta)

Directions

Step 1

In a large mixing bowl, combine 2 cups of all-purpose flour with 3 large eggs and 0.25 teaspoon of salt. Mix until the dough comes together. Knead the dough on a floured surface for 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Step 2

While the dough rests, prepare the filling. Wash and chop the fresh spinach and sauté in a pan over medium heat with 1 tablespoon of olive oil until wilted. Remove excess liquid and let it cool.

Step 3

In a mixing bowl, combine the cooked spinach, 1 cup of ricotta cheese, 0.5 cup of grated Parmesan cheese, 2 tablespoons of whey protein powder, 0.25 teaspoon of ground nutmeg, 0.25 teaspoon of black pepper, and a pinch of salt. Mix until evenly combined.

Step 4

Divide the rested dough into 2 portions and roll each out into thin sheets, about 1/16-inch thick. Use a pasta machine or rolling pin for best results.

Step 5

Place small mounds of filling (about 1 teaspoon each) one inch apart on one sheet of pasta. Lightly brush the edges and spaces around the filling with a beaten egg (from the 4th egg). Lay the second sheet of pasta over the top and press down gently around the filling to seal.

Step 6

Cut the ravioli into individual squares or circles using a sharp knife, pasta cutter, or ravioli mold. Ensure the edges are sealed properly to prevent leakage during cooking.

Step 7

Bring a large pot of salted water (about 1 gallon) to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Step 8

If desired, melt 2 tablespoons of butter in a pan with 1 tablespoon of olive oil. Add fresh sage leaves and sauté until aromatic. Toss the cooked ravioli in the butter sauce before serving.

Step 9

Serve warm and garnish with additional grated Parmesan cheese, if desired.

Nutrition Facts

Serving size	(4818.8g)

Amount per serving	% Daily Value*
Calories	2294.6

Total Fat 112.7g	0%
Saturated Fat 49.9g	0%
Polyunsaturated Fat g
Cholesterol 951.9mg	0%
Sodium 2698.5mg	0%
Total Carbohydrate 201.0g	0%
Dietary Fiber 12.4g	0%
Total Sugars 4.0g
Protein 111.6g	0%

Vitamin D 206.3IU	0%
Calcium 1398.1mg	0%
Iron 22.6mg	0%
Potassium 840.2mg	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: 44.8%

Protein: 19.7%

Carbs: 35.5%