Try this Ravioli with Spinach and Ricotta Filling recipe, or contribute your own.
Suggest a better descriptionMake filling. Cook spinach in a large pan with a knob of butter for a few minutes and drain well. Cool, wring out excess water with your hands. Chop and mix with the ricotta cheese, yolks and half the parmesan. Season with nutmeg, salt and pepper. Roll out pasta onto a lightly floured surface. Make two sheets about 16 by 10 inches. Place small spoons of filling on pasta in rows, leaving space around each mound. Brush pasta with lightly beaten egg whites then position second sheet of pasta on top. Press gently to exclude air, then firmly to seal. Use a pastry wheel to cut into ravioli parcels. Carefully slide ravioli into a pan of boiling water and cook for 3-4 minutes, hoping they dont fall apart like mine do occasionally . Serve drizzled with melted butter, more nutmeg and parmesan. Source: Floyd on Italy
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 4 | ||
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Calories: 362 | ||
Calories from Fat: 299 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.2g | 44 % | |
Saturated Fat 20.1g | 101 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 179.3mg | 55 % | |
Sodium 529.5mg | 18 % | |
Potassium 402.6mg | 11 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 362
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