NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Ricotta Cheese (180g)

1 cup Fresh Spinach (30g)

1 Egg White (33g)

1/2 cup Whole Wheat Flour (60g)

2 Tbsp Grated Parmesan Cheese (10g)

1/4 cup chopped Fresh Basil (10g)

1/4 cup chopped Fresh Parsley (15g)

1 Tbsp Lemon Juice (15g)

1 Garlic Clove (3g)

1 tsp Olive Oil (5g)

PREPARATION

• 1

  In a medium bowl, combine the ricotta cheese and finely chopped fresh spinach. Add the egg white and mix until smooth; this will form your filling.

• 2

  In another bowl, mix the whole wheat flour with a pinch of salt. Create a well in the center and add the ricotta-spinach mixture. Knead until a smooth dough forms. If too dry, add a tiny bit of water; if sticky, dust with a bit more flour.

• 3

  Cover the dough and let it rest for 20-30 minutes to relax the gluten.

• 4

  Meanwhile, prepare the herb sauce by combining chopped basil, parsley, lemon juice, minced garlic, and olive oil in a small bowl. Stir to blend; adjust seasoning with salt and pepper to taste.

• 5

  Roll out the dough on a lightly floured surface until very thin. Cut into squares or circles as desired. Place a small spoonful of the ricotta-spinach filling in the center of each piece, then top with another layer of dough. Seal the edges well to form ravioli by pressing them together.

• 6

  Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook for 3-4 minutes or until they float to the surface, indicating they are done.

• 7

  Drain the ravioli and plate them. Drizzle the fresh herb sauce over the warm ravioli and sprinkle the grated Parmesan cheese on top.

• 8

  Serve immediately and enjoy the harmonious blend of creamy filling and vibrant, zesty herb sauce.