This recipe has Fat (total lipid) as 114% and Sodium as 148% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 10.2% of RDA
• Calories: 73.8% of RDA
• Carbs: 24.7% of RDA
• Fat (total lipid): 114% of RDA
• Fiber: 21.8% of RDA
• Fructose: 0.2% of RDA
• Protein: 69.9% of RDA
• Sodium: 148% of RDA
• Sugar: 9.9% of RDA
• Vitamin A (IU): 219% of RDA
• Vitamin B6: 28.9% of RDA
• Vitamin C: 14.9% of RDA
• Iron: 9.1% of RDA
• Magnesium: 46.9% of RDA
• Manganese: 12.0% of RDA
• Niacin: 8.8% of RDA
• Potassium: 17.1% of RDA
• Zinc: 37.2% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING THE DOUGH
1.
Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center.
2.
Add 3 eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork.
3.
Gradually draw in the flour from the inside wall of the well in a circular motion. Continue to incorporate all the flour until it forms a ball. Wrap the ball in plastic wrap and let rest 30 minutes.
PREPARING THE FILLING
4.
Steam the spinach and drain well, pressing the spinach to remove all excess liquid and chop finely.
5.
Heat a large pan over medium heat. Add 1/2 Tbsp olive oil and heat until hot but not smoking. Add shallots and cook for about a minute, stirring so that they do not brown.
6.
Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg. Taste and adjust seasoning with salt, pepper as needed.
FILLING THE RAVIOLI
7.
Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out.
8.
Roll the dough using a rolling pin until it is to your desired thinness.
9.
Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue.
10.
Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket.
11.
With your fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. A fluted pastry wheel also works well to make an attractive edge around the pasta.
12.
Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. If not using within an hour or two refrigerate until needed.
COOKING THE RAVIOLI
13.
Bring a large pot of salted water to a boil. Once boiling, use a slotted spoon to drop ravioli into boiling water. They will float to the top when they are ready so be careful not to overcrowd the pot.
14.
Use slotted spoon to remove ravioli and serve immediately with some freshly grated parmesan cheese.
NOTES, TIPS, TRICKS, HINTS, ETC:
You can use a pasta sauce to top ravioli if desired.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1106
Protein 59.0 g
Carbohydrates 50.9 g
Iron 1.64 mg
Fiber 4.58 g
Calcium 102 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
