Try this Spinach and Ricotta Ravioli recipe, or contribute your own.
Suggest a better descriptionIn a pot of boiling water, cook the spinach with half of the salt until tender. Remove the spinach from the boiling water and let cool for 2 to 3 minutes. Squeeze out the water from the spinach and chop it up roughly. In a food processor, combine the chopped spinach, ricotta, egg, heavy cream, and Parmesan cheese. Season with nutmeg, remaining salt, and black pepper.
Prepare Basic Filled Pasta Dough according to directions.
Boil a pot of lightly salted water. Drop pasta on boiling water and cook for no more than 5 to 6 minutes. Scoop out with a strainer (do not use colander).
Take cooked pasta immediately to a pan with prepared sauce and turn out on serving plate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 203 | ||
Calories from Fat: 102 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 41.6mg | 13 % | |
Sodium 256.7mg | 9 % | |
Potassium 780.4mg | 21 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 7.7g | ||
Protein 16.8g | 24 % | |
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: 203
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