NUTRITION

SERVINGS

INGREDIENTS

½ cup Ricotta Cheese (Part-Skim)

2 Large Eggs

1 cup Fresh Spinach

¼ cup Whole Wheat Flour

2 Medium Tomatoes

¼ cup Fresh Basil

1 Garlic Clove

1 tsp Olive Oil

PREPARATION

• 1

  In a bowl, combine the ricotta, one beaten egg, and chopped fresh spinach to form the filling. Season lightly with salt and pepper if desired.

• 2

  Mix the whole wheat flour with the remaining beaten egg to form a dough. Knead briefly until smooth, adding a splash of water if needed. Cover and let rest for 20 minutes.

• 3

  Roll out the dough thinly on a lightly floured surface. Spoon small dollops of the ricotta-spinach filling onto the dough, spacing them evenly. Fold the dough over and press between teeth or a ravioli cutter to seal the edges.

• 4

  For the sauce, roughly chop the tomatoes, basil, and garlic. In a small saucepan, heat olive oil over medium heat, add garlic and sauté lightly before stirring in the tomatoes and basil. Simmer for 5-7 minutes until a chunky sauce forms.

• 5

  Boil a large pot of water and gently add the ravioli. Cook for approximately 3-4 minutes or until they float, indicating they are done.

• 6

  Drain the ravioli and serve topped with the warm tomato basil sauce. Enjoy this balanced, flavorful dish!