NUTRITION

SERVINGS

INGREDIENTS

50g Whole Wheat Flour

2 large Eggs

2/3 cup Part-Skim Ricotta Cheese (~150g)

1 cup Fresh Spinach

1/2 cup Fresh Diced Tomatoes

1 Garlic Clove, minced

1 tsp Extra Virgin Olive Oil

Handful of Fresh Basil Leaves

5 Fresh Sage Leaves

PREPARATION

• 1

  In a bowl, combine the whole wheat flour and eggs to form a smooth dough. Knead the dough briefly until elastic, cover and let it rest while you prepare the filling.

• 2

  In another bowl, mix together the part-skim ricotta cheese, finely chopped fresh spinach, and a light pinch of salt. Adjust seasoning if desired.

• 3

  Roll out the dough on a lightly floured surface until thin. Cut into squares or rounds, then spoon a small amount of the ricotta-spinach filling onto each piece. Fold and seal edges to form ravioli, ensuring no air pockets remain.

• 4

  Bring a pot of salted water to a boil and gently drop in the ravioli. Cook for 3-4 minutes or until they float to the surface, indicating they are cooked through. Drain and set aside.

• 5

  For the tomato sauce, heat the extra virgin olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant. Add the fresh diced tomatoes, and cook for 2-3 minutes until the tomatoes soften slightly, then stir in the basil leaves.

• 6

  In a separate small pan, quickly crisp the sage leaves over medium-high heat until they turn crispy, taking care not to burn them.

• 7

  Toss the cooked ravioli gently in the tomato sauce until well coated. Plate the ravioli, then garnish with the crispy sage leaves for added texture and aroma.

• 8

  Serve immediately and enjoy the harmonious blend of creamy, tangy, and herbaceous flavors.