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Add a photoServings: 4
Ingredients
- 1 large carton ricotta
- 2 bunches spinach
- 1 handful fresh parsley, minced
- 1 1/2 c. cheese
- 2 egg whites
- salt and pepper, to taste
Directions
- Prepare Pasta Dough.
- Method: Dough: Beat large eggs well. Add in hot water and oil. Add in sufficient flour to dry up liquid. Turn out onto a lightly floured board. Add in more flour and knead for 10 min or possibly till completely mixed. Dust with flour if necessary. (Use as little flour as possible). Place dough under an inverted bowl on board (so which it will not dry out) and allow it to rest for 1/2 an hour.Method: (filling) Cook Spinach; squeeze out water and chop. Add in other ingredients and blend together.
- Method: (adding filling to dough) Roll dough and cut in to whatever shape of ravioli you would like. Add in a spoonful of filling and fold a piece of dough over the top.
- Cooking: Place the ravioli in a pot of boiling water when they rise to the surface they are cooked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 276 | |
| Calories from Fat 177 | 64% |
| Total Fat 20.09g | 25% |
| Saturated Fat 12.55g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 436mg | 18% |
| Potassium 768mg | 22% |
| Total Carbs 6.35g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.86g | 1% |
| Protein 19.31g | 31% |
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