Low Sodium Ravioli with Cream Sauce

Indulge in the comforting flavors of this Low Sodium Ravioli with Cream Sauce, a perfect homemade pasta dish that doesn’t compromise on taste. Featuring tender, from-scratch whole wheat ravioli stuffed with a savory blend of unsalted ricotta, spinach, and low-sodium Parmesan, this dish is paired with a silky cream sauce infused with hints of nutmeg, garlic, and a bright pop of lemon zest. Designed to be heart-healthy without sacrificing richness, this recipe balances hearty textures and creamy decadence while keeping sodium levels in check. Perfect for a cozy dinner, this easy-to-follow recipe highlights wholesome ingredients and simple techniques like making pasta dough by hand and crafting a luxurious cream sauce. Garnish with fresh parsley for a beautiful finishing touch, and savor a dish that's both nourishing and gourmet-worthy!

Nutriscore Rating: 59/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 3 Large eggs
• 1 tbsp Water
• 2 cups Spinach
• 1 cup Ricotta cheese (unsalted)
• 0.5 cup Parmesan cheese (grated, low sodium)
• 0.25 tsp Black pepper
• 0.5 tsp Garlic powder
• 1 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1.5 cups Heavy cream
• 0.5 cup Unsalted vegetable broth
• 0.25 tsp Nutmeg
• 1 tsp Lemon zest
• 2 tbsp Fresh parsley (chopped)

Directions

Step 1

To prepare the ravioli dough, place the whole wheat flour on a clean surface and create a well in the center. Add the eggs and water into the well and gradually incorporate the flour using your hands or a fork until a dough forms.

Step 2

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

Step 3

For the filling, cook the spinach in a tablespoon of water over medium heat until wilted. Squeeze out excess liquid, chop finely, and mix with ricotta, Parmesan, black pepper, and garlic powder.

Step 4

Divide the rested dough into two equal portions. Roll each portion out into thin sheets using a pasta machine or rolling pin.

Step 5

Place teaspoons of filling spaced evenly onto one sheet of dough. Brush around the filling with water, cover with the second sheet, and press down around fillings to seal the edges. Cut into ravioli using a cutter or knife.

Step 6

For the cream sauce, heat olive oil and butter over medium heat in a saucepan. Add the heavy cream, vegetable broth, and nutmeg, stirring occasionally, and cook until slightly thickened, about 5 minutes.

Step 7

Add lemon zest and season with more black pepper if needed.

Step 8

Bring a large pot of water to a gentle boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface.

Step 9

Drain the ravioli and immediately toss them gently in the cream sauce over low heat to coat.

Step 10

Sprinkle with fresh parsley before serving and enjoy your low sodium ravioli meal.

Nutrition Facts

Serving size	(1346.2g)

Amount per serving	% Daily Value*
Calories	3501.0

Total Fat 242.3g	0%
Saturated Fat 134.9g	0%
Polyunsaturated Fat 1.4g
Cholesterol 1196.7mg	0%
Sodium 2340.2mg	0%
Total Carbohydrate 194.0g	0%
Dietary Fiber 31.0g	0%
Total Sugars 2.8g
Protein 123.7g	0%

Vitamin D 120IU	0%
Calcium 2043.0mg	0%
Iron 14.6mg	0%
Potassium 2016.3mg	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: 63.2%

Protein: 14.3%

Carbs: 22.5%