Spinach and Ricotta Ravioli recipe - ingredients, nutrition and when to eat it
Italian-style ravioli filled with spinach and ricotta cheese, then boiled and served in tender fresh pasta.
Italian-style ravioli filled with spinach and ricotta cheese, then boiled and served in tender fresh pasta. Its light, nutty flavor is perfect for a refreshing lunch or a relaxed dinner.
Western · 55 minutes to cook
Nutrition (per 255.5g serving): 598.2 kcal · protein 15.9g · carbohydrate 74.2g · fat 25g · sodium 1244.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After blanching the spinach, squeeze out plenty of moisture so the filling doesn’t become watery.
Tips: Press the ravioli edges once more with a fork so the filling is less likely to leak while cooking.
Tips: The water used to boil the ravioli is great for adjusting the sauce consistency.
Tips: If you make a large batch, place the ravioli on a lightly floured tray so they don’t stick together.
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Ingredients (1 serving)
- Flour — 70 g
- Egg — 0.5 pc
- Spinach — 50 g
- Ricotta cheese — 60 g
- Parmesan cheese — 1 Tbsp
- Garlic — 1 pc
- Butter — 1 Tbsp
- Olive oil — 1 tsp
- Salt — 0.5 tsp
- Ground black pepper — 0.3 tsp
- Water — 1 Tbsp