Homemade Artichoke, Lemon Zest & Ricotta Ravioli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 15oz container part skim Ricotta Cheese1 package All Natural Nasoya Round Wraps (aka: "Wonton Wraps")4 oz Basil, chopped2 oz Parsley, chopped2 large Eggs 1/4 C freshly grated Parmesan Cheese1/2 C Bread Crumbs (optional - only use if mixture is too wet)Pinch Diamond Crystal Kosher Salt, 0.25 tsp1 14oz can whole artichoke hearts, chopped in halves then into quarters. Zest of 1 Lemon1 egg white
Ravioli Prep
In a large bowl, combine all ingredients except Wonton Wraps by hand.
Place a 1-1/2 tsp sized dollop of the mixture onto a wonton wrapper.
Rub egg white onto half of the inside edge of the wonton wrapper.
Fold into a half-moon shape and seal tightly.
Use a fork to seal the edges.
Cooking
Bring a large pot of salted water to a rolling boil.
Add the ravioli individually (note: do not cook more than 12 at a time - they're likely to stick together)
Cook for 4-5min, or until ravioli float to the top of the pot.
Serve with homemade marinara sauce & sauteed veggies.
Serving Size: Makes Ravioli (Nutrition Info is per Ravioli)
In a large bowl, combine all ingredients except Wonton Wraps by hand.
Place a 1-1/2 tsp sized dollop of the mixture onto a wonton wrapper.
Rub egg white onto half of the inside edge of the wonton wrapper.
Fold into a half-moon shape and seal tightly.
Use a fork to seal the edges.
Cooking
Bring a large pot of salted water to a rolling boil.
Add the ravioli individually (note: do not cook more than 12 at a time - they're likely to stick together)
Cook for 4-5min, or until ravioli float to the top of the pot.
Serve with homemade marinara sauce & sauteed veggies.
Serving Size: Makes Ravioli (Nutrition Info is per Ravioli)
Nutritional Info Amount Per Serving
- Calories: 175.2
- Total Fat: 3.2 g
- Cholesterol: 36.9 mg
- Sodium: 286.4 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 2.2 g
- Protein: 8.8 g