Spinach and ricotta egg yolk raviolo
Steam spinach until tender. Drain and squeeze out any water and coarsely chop. Mix with ricotta and parmesan and season well with salt & pepper.
Place a sheet of pasta on the counter and using a plate as a guide, cut a 6" round with a sharp knife. Repeat until you have 4 rounds. Divide spinach and ricotta mixture into 4 portions. Spread one portion on each side of each round, leaving a small border. Make a well in mixture and slip in egg yolk. Brush the edge with egg wash and fold over to make a half moon shape. Seal edges, removing any air pockets.
Bring a large shallow pot of water to a boil. Add tortello carefully and cook for 3 minutes, making sure yolks remain runny. Immediately remove from pan and place on serving plate.
Heat butter and sage together in a small skillet over low heat for 2 minutes or until butter is hot and melted. Add lemon juice and salt. Place one tortello on each serving dish and drizzle sauce over top. Sprinkle with parmesan, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 419 | ||
Calories from Fat: 322 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.8g | 48 % | |
Saturated Fat 21.1g | 105 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 303.1mg | 93 % | |
Sodium 534.6mg | 18 % | |
Potassium 365.2mg | 10 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 8.6g | ||
Protein 16g | 23 % | |
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: 419
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