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Ricotta and spinach ravioli (9 months+)

Ricotta and spinach ravioli (9 months+)
2.6 8 ratings
Prep. 30 min
Total 1 h
28 pieces
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Ingredients

Pasta dough
  • plain flour
    200 g
  • sea salt (optional)
    ¼ tsp
  • eggs
    2
  • water
    2 tbsp
Spinach filling
  • lemon zest only, no white pith
    1
  • Parmesan cheese cut into pieces (3 cm)
    40 g
  • fresh baby spinach
    120 g
  • water
    300 g
  • ricotta (see Tips)
    250 g
Tomato sauce
  • brown onion cut into quarters
    1
  • garlic clove
    1
  • extra virgin olive oil
    30 g
  • canned tomatoes
    400 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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