Recipes · Italian · Pasta
Ravioli (Ricotta and Spinach)
One serving has 648 kcal and 29 g protein, and at least a fifth of a woman's daily need of vitamin K (174%), selenium (88%), riboflavin (85%), vitamin A (83%), phosphorus (71%) and cobalamin (65%). Ready in 40 minutes.
- Preparation: 30 min
- Cooking: 10 min
- Makes: 1 serving (272 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 60 g Flour, 00
- 30 g Eggs, whole, raw
- 90 g Ricotta
- 40 g Spinach, frozen
- 25 g Parmesan cheese
- 10 g Egg yolks, raw
- 0.2 g Nutmeg
- 15 g Butter, unsalted
- 0.3 g Sage, dried
- 1 g Salt
Method
- Mound the flour, add the whole egg, and work into a smooth dough; wrap and rest for 30 minutes.
- Squeeze the thawed spinach completely dry and chop finely, then mix with the ricotta, half the parmesan, the egg yolk, nutmeg and a pinch of salt to make the filling.
- Roll the pasta dough out thinly and lay teaspoons of filling in a row, spaced apart; fold the sheet over (or lay a second sheet on top) and press around each mound to seal, then cut into squares with a knife or fluted cutter.
- Bring a large pot of salted water to the boil and cook the ravioli for 3-4 minutes, until they float and the pasta is tender.
- While they cook, melt the butter with the dried sage in a small pan until fragrant.
- Drain the ravioli gently, toss with the sage butter, and finish with the remaining parmesan.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 648 kcal | 31% |
| Carbohydrates | 55.7 g | |
| Water | 148 mL | |
| Fiber | 2.9 g | 10% |
| Protein | 28.9 g | 60% |
| Tryptophan | 0.31 g | |
| Threonine | 0.83 g | |
| Isoleucine | 1 g | |
| Leucine | 1.9 g | |
| Lysine | 1.5 g | |
| Methionine | 0.53 g | |
| Cystine | 0.31 g | |
| Phenylalanine | 1.1 g | |
| Tyrosine | 1 g | |
| Valine | 1.3 g | |
| Histidine | 0.64 g | |
| Fat | 34 g | |
| Monounsaturated | 10.1 g | |
| Polyunsaturated | 2.3 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.7 g | |
| Saturated | 19.1 g | |
| Trans-Fats | 0.31 g | |
| Cholesterol | 313 mg | |
| Calcium | 581 mg | 58% |
| Copper | 0.2 mg | 22% |
| Iron | 4.8 mg | 26% |
| Magnesium | 78.3 mg | 25% |
| Manganese | 0.74 mg | 41% |
| Phosphorus | 499 mg | 71% |
| Potassium | 483 mg | 10% |
| Selenium | 48.6 µg | 88% |
| Sodium | 860 mg | |
| Zinc | 2.5 mg | 31% |
| Thiamin (vitamin B1) | 0.56 mg | 51% |
| Riboflavin (vitamin B2) | 0.93 mg | 85% |
| Niacin (vitamin B3) | 4 mg | 29% |
| Pantothenic acid (vitamin B5) | 1.6 mg | 32% |
| Pyridoxine (vitamin B6) | 0.3 mg | 23% |
| Folate (vitamin B9) | 203 µg | 51% |
| Cobalamin (vitamin B12) | 1.6 µg | 65% |
| Choline | 202 mg | 47% |
| Vitamin A | 584 µg | 83% |
| Vitamin C | 2.3 mg | 3% |
| Vitamin D (D2 + D3) | 60.1 IU | 10% |
| Vitamin E | 2.4 mg | 16% |
| Vitamin K | 157 µg | 174% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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