Low Sodium Spinach Ricotta Ravioli
Delight in the delicate flavors of Low Sodium Spinach Ricotta Ravioli, a homemade pasta dish that combines the rustic charm of traditional Italian cuisine with a heart-healthy twist. This recipe features tender, hand-rolled pasta parcels filled with a creamy blend of low-sodium ricotta cheese, vibrant sautéed spinach, a hint of nutmeg, and black pepper for a subtle depth of flavor. Perfectly cooked and finished with a luscious browned butter sauce, this dish is both indulgent and mindful of sodium content. Impress your family or guests with this easy-to-follow recipe that delivers restaurant-quality ravioli in just over an hour. Serve it warm, garnished with fresh parsley for a pop of color and freshness. Ideal for pasta lovers seeking a wholesome and flavorful meal made from scratch!
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Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 2 tablespoons Water
- 6 cups Spinach
- 1 cup Part-skim ricotta cheese (low sodium, if available)
- 2 tablespoons Grated Parmesan cheese (optional, unsalted)
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Extra virgin olive oil
- 2 cloves Garlic
- 2 tablespoons Unsalted butter
- 1 tablespoon Chopped parsley (for garnish, optional)
Directions
Step 1
Start by preparing the pasta dough. On a clean surface, mound the flour into a pile and create a well in the center. Crack 2 eggs into the well and add 2 tablespoons of water.
Step 2
Using a fork, gently whisk the eggs while gradually incorporating the flour. Once the dough begins to come together, knead it with your hands for 8-10 minutes until smooth and elastic.
Step 3
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Step 4
While the dough is resting, prepare the filling. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Step 5
Add the spinach to the skillet and cook, stirring frequently, until wilted (approximately 3-4 minutes). Remove from heat and let cool slightly.
Step 6
Once cooled, finely chop the spinach and mix it with the ricotta cheese, Parmesan (if using), nutmeg, and black pepper in a bowl. Stir until fully combined and smooth.
Step 7
After the dough has rested, divide it into two equal portions. Roll each portion out into a thin sheet using a pasta machine or rolling pin. Aim for the sheets to be roughly the same size and shape.
Step 8
Place small spoonfuls of the filling (about 1 teaspoon each) along one sheet of pasta, leaving at least 1 inch of space between each dollop.
Step 9
Lightly beat the remaining egg and use it to brush around the filling, acting as glue.
Step 10
Lay the second sheet of pasta over the first, covering the filling. Press down around each filling with your fingers to seal the edges and remove any air pockets.
Step 11
Cut the ravioli into squares using a knife or ravioli cutter. Make sure the edges are sealed tightly to avoid leakage during cooking.
Step 12
Bring a large pot of water to a gentle boil. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the surface.
Step 13
In a small saucepan, melt the unsalted butter over medium heat until golden and slightly nutty in aroma to create a browned butter sauce.
Step 14
Drain the cooked ravioli and toss them gently in the browned butter sauce. Serve warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
| Serving size | (878.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1849.2 |
| Total Fat 78.6g | 0% |
| Saturated Fat 35.1g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 706.0mg | 0% |
| Sodium 661.9mg | 0% |
| Total Carbohydrate 202.6g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 7.8g | |
| Protein 80.2g | 0% |
| Vitamin D 127IU | 0% |
| Calcium 951.5mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 1629.7mg | 0% |
Source of Calories