Photo: Alexander Maasch
Ricotta and Herb Ravioli
9 ingredients
openrecipes
For spinach-ricotta ravioli, add 1/2 cup finely chopped cooked spinach to the cheese filling.
Estimated Nutrition (whole recipe, rough)
1047
Calories
46g
Protein
27g
Fat
147g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Semolina flour for dusting
- 3 cups fresh ricotta cheese, homemade (see related recipe at left) or purchased
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
- 1 egg, lightly beaten
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. plus 2 Tbs. kosher salt
- Freshly ground pepper, to taste
- 1 lb. fresh pasta sheets, homemade (see related recipe at left) or purchased
- 4 cups warm tomato-basil sauce, homemade (see related recipe at left) or purchased
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes