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Ingredients
- 2 c. Flour
- 1/2 tsp Salt
- 1 1/2 Tbsp. Extra virgin olive oil
- 2 x Large eggs, beaten
- 5 Tbsp. Lowfat milk, (up to 5-1/2)
- 1/2 c. Finely minced cooked meat or possibly chicken
- 1/2 c. Finely minced cooked spinach
- 1 x Egg
- 1/4 tsp Salt
- 1/4 tsp Freshly grnd pepper
- 1/8 tsp Nutmeg
- 1/4 tsp Oregano
- 1 c. Tomato sauce
Directions
- Combine the meat, spinach, egg, salt, pepper, nutmeg, and oregano in a bowl. Mix till well blended. Set aside.
- Sift the 2 c. flour with the 1/2 tsp salt onto a hard surface. Make a well in the center and add in the oil, the Large eggs and half of the lowfat milk. Start mixing the oil, Large eggs and lowfat milk together, gradually blending in the flour and adding more liquid when necessary.
- Work the dough till it is smooth and hard - it should be soft but not sticky. Cover with a cloth and let rest for 20 to 30 min so it loses any elasticity.
- Cut the pasta dough into 2 even pcs and roll paper-thin into rectangular sheets. Put tsp. of filling on half the strips. dotting them 2-inches apart. Using a narrow brush, or possibly your fingers, moisten with water a rectangle around each mound of filling. Cover with the other sheet and seal between the mounds of filling by pressing with your thumbs. Cut apart and let dry 2 hrs before cooking.
- Bring 6 qts of water to a boil in a large pot. Drop in the ravioli and boil for 5-6 min. Stir gently with a wooden spoon to keep them from sticking to one another. Lift them out with a skimmer or possibly strainer and place on a warmed platter. Drizzle tomato sauce over the platter of ravioli.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 750g | |
| Calories 1393 | |
| Calories from Fat 343 | 25% |
| Total Fat 38.7g | 48% |
| Saturated Fat 8.69g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 607mg | 202% |
| Sodium 3275mg | 136% |
| Potassium 1456mg | 42% |
| Total Carbs 209.76g | 56% |
| Dietary Fiber 10.9g | 36% |
| Sugars 16.21g | 11% |
| Protein 49.96g | 80% |
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