Recipes from Italy · by Barbara Felicità Lucchini★ 5.0 (3)
How to Make Homemade Ravioli: Dough, Shapes and Filling
NUTRITION · PER SERVING75M COOK
CAL 25%·PRO 49%
CARBS 43G34% OF CAL
3G FIBER2G SUGAR38G OTHER
FAT 26G47% OF CAL
15G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Handmade pasta parcels filled with ricotta, spinach, and parmesan. An artisanal Italian dish that elevates a special dinner.
mainitalianpastaeggsvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 150 g flour (- 1 cup, “00” soft wheat flour)
- 150 g semolina flour (- 1 cup of durum wheat flour (semolina flour) + more for dusting)
- 3 eggs (- at least 70 g (2,5 oz) each. Fresh homemade pasta usually wants 1 egg x 100 g (¾ cup) of flour)
- 300 g ricotta cheese (- ~¾ pound of )
- 400 g spinach (- ~1 pound of, cleaned)
- 5-6 tablespoons Parmigiano Reggiano cheese (- grated )
- nutmeg (to taste)
- 1 egg
- salt (to taste)
- pepper (to taste)
- 70 g butter (⅔ stick, unsalted)
- 4-5 sage leaves (fresh )
- 1 cup Parmigiano Reggiano cheese (grated )
At a glance
PER SERVING · TIME 75M
CAL 25%·PRO 49%
CARBS 43G34% OF CAL
3G FIBER2G SUGAR38G OTHER
FAT 26G47% OF CAL
15G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 15m
- Sodium
- 499mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 639mg
- Calcium
- 444mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 499MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.