Ravioli
Good nutritional profile
Egg pasta parcels filled with ricotta and spinach, in tomato sauce.
Ravioli are square parcels of fresh egg pasta; this version is filled with ricotta, spinach and parmesan, boiled for 3-4 minutes and served with a garlic and basil tomato sauce. A 300 g serving has about 460 kcal, 21 g of protein and 17 g of fat, almost half of it saturated, mainly from the cheese, plus about 920 mg of sodium. With a butter and sage sauce instead, each tablespoon of butter adds about 100 kcal.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 7.1g | 12.7% |
| Fat | 5.7g | 8.1% |
| Carbs | 19g | 6.3% |
| Simple Sugars | 6.65g | Estimate |
| Complex Carbs | 11.15g | Estimate |
| Fiber | 1.2g | 4.8% |
| Water | 67g | 2.7% |
| Calories | 154 | 6.8% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 2.27 | g | 11.3% |
| Monounsaturated | 2.4 | g | 9.6% |
| Polyunsaturated | 0.61 | g | 4.7% |
| Omega-3 | 0.183 | g | Estimate |
| EPA | 1 | mg | 0.1% |
| DHA | 7 | mg | 0.8% |
| Omega-6 | 0.427 | g | Estimate |
| Trans | 0.05 | g | 2.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 5.09 | mg |
| Vitamin E | 0.97 | mg |
| Selenium | 12.2 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 106 | mcg | 11.8% |
| vitamin B1 | 0.053 | mg | 4.4% |
| vitamin B2 | 0.139 | mg | 10.7% |
| vitamin B3 | 0.645 | mg | 4.0% |
| vitamin B6 | 0.1 | mg | 5.9% |
| vitamin B9 | 33.2 | mcg | 8.3% |
| vitamin B12 | 0.248 | mcg | 10.3% |
| vitamin C | 5.09 | mg | 5.7% |
| vitamin D | 0.27 (11 IU) | mcg | 1.8% |
| vitamin E | 0.973 | mg | 6.5% |
| vitamin K | 72.3 | mcg | 60.2% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 120 | mg | 12.0% |
| iron | 1.26 | mg | 7.0% |
| magnesium | 28.3 | mg | 7.1% |
| phosphorus | 115 | mg | 16.4% |
| potassium | 237 | mg | 9.1% |
| sodium | 313 | mg | 13.6% |
| zinc | 0.642 | mg | 5.8% |
| copper | 0.109 | mg | 12.1% |
| manganese | 0.337 | mg | 14.7% |
| selenium | 12.2 | mcg | 22.2% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 194 | mg | 27.7% | 140% |
| Isoleucine | 325 | mg | 23.2% | 125% |
| Leucine | 579 | mg | 21.2% | 110% |
| Lysine | 439 | mg | 20.9% | 106% |
| Methionine | 263 | mg | 25.0% | 132% |
| Phenylalanine | 645 | mg | 36.9% | 182% |
| Threonine | 256 | mg | 24.4% | 118% |
| Tryptophan | 89 | mg | 31.8% | 156% |
| Valine | 400 | mg | 22.0% | 115% |
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Values per 100 g
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Recipe
See full recipeIngredients
- All-purpose or 00 flour 300 g
- Eggs 3 large
- Egg yolk 1 large
- Ricotta 250 g
- Fresh spinach 250 g
- Parmesan, grated 70 g
- Ground nutmeg 1 pinch
- Crushed tomatoes 400 g
- Olive oil 2 tbsp
- Garlic 2 cloves
- Fresh basil 5 g
- Salt and black pepper to taste
Instructions
- 1
Make a well in the flour, add the 3 eggs, mix with a fork and knead for 8-10 minutes into a smooth, firm dough. Wrap it and let it rest for 30 minutes.
- 2
Wilt the spinach in a dry pan over medium heat for 2-3 minutes, let it cool, squeeze out as much water as possible and chop it finely.
- 3
Mix the spinach with the ricotta, 50 g of the parmesan, the egg yolk, the nutmeg, salt and pepper.
- 4
For the sauce, heat the olive oil in a saucepan, cook the sliced garlic for 1 minute, add the crushed tomatoes and simmer for 15-20 minutes. Season and tear in the basil.
- 5
Roll the dough into sheets about 1 mm thick, put teaspoons of filling 4 cm apart on one sheet, cover with a second sheet, press out the air and cut into squares, sealing the edges well.
- 6
Cook the ravioli in a large pot of gently boiling salted water for 3-4 minutes, until they float and the edges are tender.
- 7
Lift them out with a slotted spoon, toss gently with the tomato sauce and serve with the remaining 20 g of parmesan.