Fresh Low Carb Ravioli: Stuffed with Cheese & Baby Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
PASTA DOUGH:Place dry ingredients in bowl, mix well.3/4 C Whole Wheat Flour3/4 cup Soy Flour1/4 cup Wheat branadd:3/4 cup liquid egg substitute Stir until evenly moist (may add a teaspoon of water if dry or extra dash of flour if too wet.)Roll into a ball an kneed for 3 mins. Wrap ball in plastic wrap and let rest a room temp. for 20 mins. while preparing filling.FILLING:1 cup Part-Skim Ricotta1 cup Fresh Baby Spinach, chopped3 Tbs. Parmesen Cheese, grated1/4 cup Egg Beaters, liquid egg substitutedash of nutmegPinch of kosher saltseveral grinds of fresh pepperSlice the ball into 2" slices and put thru pasta roller to form the thinest sheet possible. I was only able to get to #5 setting before the dough got too thin. Fill with cheese mixture, brush edges with egg yolk and press closed. Cut into individule ralioli with pastry wheel. You can roll the dough by hand, with a rolling pin inbetween plastic wrap or parchment paper.
Boil in salted water until ravioli floats.
Lower to a rolling boil and simmer for
5 mins. or until done.
Serve with your favorite sauce.
Sauce in picture is:
Shrimp Fra Diavlo Sauce.
Makes 18 ravioli.
Nutritional info is per ravioli.
Serving size is 6, with 3 ravioli per person.
Number of Servings: 18
Recipe submitted by SparkPeople user TRISHJACK.
Lower to a rolling boil and simmer for
5 mins. or until done.
Serve with your favorite sauce.
Sauce in picture is:
Shrimp Fra Diavlo Sauce.
Makes 18 ravioli.
Nutritional info is per ravioli.
Serving size is 6, with 3 ravioli per person.
Number of Servings: 18
Recipe submitted by SparkPeople user TRISHJACK.
Nutritional Info Amount Per Serving
- Calories: 61.3
- Total Fat: 1.4 g
- Cholesterol: 7.5 mg
- Sodium: 65.3 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.7 g
- Protein: 5.6 g