Low Sodium Ravioli with Tomato Sauce
Delight in the wholesome flavors of homemade comfort food with this Low Sodium Ravioli with Tomato Sauce recipe, perfect for those seeking a heart-healthy yet indulgent meal. Featuring tender, hand-rolled pasta pockets stuffed with a creamy blend of low-sodium ricotta, fresh spinach, and a hint of nutmeg, these ravioli are a testament to simple, fresh ingredients. The dish is paired with a vibrant, slow-simmered tomato sauce made from no-salt-added crushed tomatoes, aromatic garlic, and fragrant basil, ensuring a robust flavor profile without compromising on health. With easy-to-follow steps and a balance of savory and light tastes, this low sodium recipe is ideal for weeknight dinners or special occasions. Serve it piping hot and garnish with a sprinkle of fresh basil for a meal that’s as nourishing as it is satisfying. Perfect for those looking to reduce sodium without sacrificing flavor, this dish is a must-try!
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Ingredients
- 2 cups All-purpose flour
- 2 pcs Large eggs
- 1 cup Ricotta cheese (low sodium)
- 0.25 cup Parmesan cheese (grated, low sodium)
- 1 bunch Spinach (fresh, chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 28 ounces Tomatoes (canned, no salt added, crushed)
- 1 medium Onion (chopped)
- 0.25 cup Basil leaves (fresh, chopped)
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (ground)
- 2 tablespoons Water
Directions
Step 1
To make the pasta dough, place the flour on a clean surface and make a well in the center. Crack the eggs into the well and beat them with a fork.
Step 2
Gradually incorporate the flour into the eggs, using your hands until a dough forms. Knead the dough for about 8-10 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Step 3
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add spinach and stir until wilted, around 3 minutes. Remove from heat, let cool, and then squeeze out any excess water.
Step 4
In a bowl, combine ricotta, Parmesan, spinach, nutmeg, and a pinch of black pepper. Mix well and set aside as the ravioli filling.
Step 5
To make the tomato sauce, heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
Step 6
Add the crushed tomatoes to the saucepan and bring to a simmer. Season with black pepper and add the chopped basil. Allow sauce to simmer gently for 15-20 minutes, stirring occasionally.
Step 7
Divide the dough into four pieces. Roll out each piece on a floured surface to about 1/16 inch thickness using a rolling pin or pasta maker.
Step 8
Cut out circles or squares from the dough using a cutter. Place about a teaspoon of filling in the center of each dough circle or square. Brush the edges of the dough with water, fold over, and press to seal, forming a ravioli. Repeat with the remaining dough and filling.
Step 9
Bring a large pot of water to a gentle boil. Cook the ravioli in batches, ensuring not to overcrowd the pot. When they float to the top, let them cook for an additional minute, then remove with a slotted spoon.
Step 10
Serve the ravioli hot, topped with the low sodium tomato sauce. Garnish with additional fresh basil if desired.
Nutrition Facts
| Serving size | (1917.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2257.5 |
| Total Fat 88.3g | 0% |
| Saturated Fat 37.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 542.2mg | 0% |
| Sodium 1469.4mg | 0% |
| Total Carbohydrate 263.7g | 0% |
| Dietary Fiber 28.9g | 0% |
| Total Sugars 36.5g | |
| Protein 113.2g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 1848.6mg | 0% |
| Iron 27.1mg | 0% |
| Potassium 4387.2mg | 0% |
Source of Calories