Devices & Accessories
Ricotta and spinach ravioli (9 months+)
Prep. 30 min
Total 1 h
28 pieces
Ingredients
Pasta dough
-
plain flour200 g
-
sea salt (optional)¼ tsp
-
eggs2
-
water2 tbsp
Spinach filling
-
lemon zest only, no white pith1
-
Parmesan cheese cut into pieces (3 cm)40 g
-
fresh baby spinach120 g
-
water300 g
-
ricotta (see Tips)250 g
Tomato sauce
-
brown onion cut into quarters1
-
garlic clove1
-
extra virgin olive oil30 g
-
canned tomatoes400 g
Ravioli
-
egg lightly beaten (see Tips)1
-
water to boil
-
sea salt (optional)2 tsp
-
extra virgin olive oil to drizzle
-
Parmesan cheese grated, to serve
Difficulty
easy
Nutrition per 1 piece
Sodium
206.3 mg
Protein
3.2 g
Calories
292 kJ /
69.8 kcal
Fat
3.2 g
Fibre
0.7 g
Saturated Fat
1.3 g
Carbohydrates
7.1 g
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