Low Sodium Homemade Meat Ravioli

Indulge in the satisfaction of making your own **Low Sodium Homemade Meat Ravioli**, a heart-healthy twist on this Italian classic. This recipe features fresh, hand-rolled pasta filled with a savory blend of lean ground beef, creamy ricotta, and Parmesan cheese, perfectly seasoned with garlic, onion, and fresh parsley. Crafted from scratch, the dough is tender yet sturdy, encasing the flavorful meat filling in perfectly sealed pockets. Simmered in a rich, low-sodium tomato sauce, this dish delivers all the comforting flavors of traditional ravioli without the excess salt. Perfect for a family dinner or a special occasion, serve this wholesome, homemade delight with a sprinkle of extra Parmesan for a true Italian-inspired feast that’s as nutritious as it is delicious.

Nutriscore Rating: 74/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 3 cups All-purpose flour
• 3 Large eggs
• 2 tablespoons Water
• 1 tablespoon Olive oil
• 12 ounces Lean ground beef
• 1 tablespoon Unsalted butter
• 1 Onion, finely chopped
• 2 cloves Garlic, minced
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 1 cup Ricotta cheese
• 0.25 cup Grated Parmesan cheese
• 1 Egg, lightly beaten
• 2 cups Tomato sauce (low sodium)

Directions

Step 1

To make the pasta dough, place the flour in a mound on a clean surface and create a well in the center. Crack the 3 large eggs into the well, add the water and olive oil.

Step 2

Gradually mix the flour into the eggs using a fork, bringing it in from the edges of the well. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Step 3

For the filling, melt the unsalted butter in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent.

Step 4

Add the lean ground beef to the skillet and cook until browned. Season with black pepper and stir in the fresh parsley. Remove from heat and let cool.

Step 5

In a large bowl, mix the cooled meat mixture with ricotta cheese, grated Parmesan, and the lightly beaten egg. Mix until well combined.

Step 6

Divide the rested pasta dough into four equal portions. Roll out each portion on a floured surface using a pasta machine or rolling pin until thin (about 1/16 inch thick).

Step 7

Cut the rolled dough into strips, approximately 4 inches wide. Place a teaspoon of filling every 2 inches along one strip of dough.

Step 8

Brush the edges of another strip of dough with water, and place it over the first, pressing down around each mound of filling to seal.

Step 9

Cut the ravioli into individual pieces using a pasta cutter or a sharp knife. Press the edges with a fork to ensure they are sealed.

Step 10

Bring a large pot of water to a gentle boil. Cook the ravioli in batches for 3-5 minutes or until they float to the top. Remove with a slotted spoon and drain.

Step 11

Warm the low sodium tomato sauce in a saucepan over low heat.

Step 12

Serve the ravioli hot, topped with the warmed tomato sauce and a sprinkle of extra Parmesan cheese, if desired.

Nutrition Facts

Serving size	(1813.8g)

Amount per serving	% Daily Value*
Calories	3014.3

Total Fat 107.5g	0%
Saturated Fat 46.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1156.6mg	0%
Sodium 1182.2mg	0%
Total Carbohydrate 343.8g	0%
Dietary Fiber 19.8g	0%
Total Sugars 29.2g
Protein 176.7g	0%

Vitamin D 161IU	0%
Calcium 1527.9mg	0%
Iron 34.4mg	0%
Potassium 2688.6mg	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: 31.7%

Protein: 23.2%

Carbs: 45.1%