Low Fat Ravioli with Tomato Sauce
Indulge in the comforting flavors of Italian cuisine with this Low Fat Ravioli with Tomato Sauce, a healthy twist on a classic favorite. Perfectly tender whole wheat ravioli sheets are stuffed with a creamy blend of low-fat ricotta, fresh spinach, and a hint of parmesan, creating a guilt-free yet decadent filling. Simmered to perfection, the vibrant tomato sauce combines aromatic garlic, sweet onions, and a medley of Italian herbs like basil and oregano for an unforgettable homemade touch. Ready in just over an hour, this protein-packed, low-fat meal is ideal for weeknight dinners or any occasion that calls for a wholesome, satisfying dish. Garnish with a sprinkle of parmesan and pair with a crisp side salad for the ultimate Italian-inspired dining experience!
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Ingredients
- 12 pieces whole wheat ravioli sheets
- 1 cup low-fat ricotta cheese
- 1 cup spinach leaves
- 0.25 cup parmesan cheese
- 1 unit egg white
- 2 cloves garlic
- 28 oz chopped canned tomatoes
- 2 teaspoons olive oil
- 1 medium onion
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
1. To prepare the filling, finely chop the spinach leaves and squeeze out any excess water. Combine spinach with low-fat ricotta cheese and 1/4 cup of parmesan cheese in a bowl.
Step 2
2. Add the egg white to the cheese and spinach mixture and stir well until all ingredients are thoroughly combined. Season with a pinch of salt and pepper.
Step 3
3. Lay out the whole wheat ravioli sheets. Using a small spoon, place a dollop of the filling mixture onto the center of each sheet.
Step 4
4. Moisten the edges of the ravioli sheets with water. Then, fold over the ravioli sheet to form a half-moon shape, pressing the edges firmly to seal. Ensure there are no air pockets.
Step 5
5. For the tomato sauce, finely chop the onion and garlic. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the onion and garlic, then sauté until the onion becomes translucent.
Step 6
6. Add the chopped canned tomatoes to the skillet, along with dried basil and oregano. Stir well and let it simmer for about 20 minutes, allowing the sauce to thicken. Season with salt and black pepper to taste.
Step 7
7. Bring a large pot of salted water to a boil. Gently drop each ravioli into the boiling water. Cook the ravioli for about 3-5 minutes or until they float to the surface.
Step 8
8. Remove the cooked ravioli with a slotted spoon and add them directly into the skillet with the tomato sauce. Gently toss to coat the ravioli uniformly in the sauce.
Step 9
9. Serve the ravioli hot, garnishing with additional parmesan cheese if desired.
Nutrition Facts
| Serving size | (1918.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2454.7 |
| Total Fat 68.6g | 0% |
| Saturated Fat 23.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 116.5mg | 0% |
| Sodium 3017.5mg | 0% |
| Total Carbohydrate 363.0g | 0% |
| Dietary Fiber 48.1g | 0% |
| Total Sugars 41.8g | |
| Protein 110.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1248.2mg | 0% |
| Iron 20.1mg | 0% |
| Potassium 2997.6mg | 0% |
Source of Calories