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Best Easy Ravioli di Magro Recipe

Name: Best Easy Ravioli di Magro Recipe
Total time: 55 min
Yield: 220 g
Ingredients: all-purpose flour 2 cups; large eggs 3 pieces; ricotta cheese 1.25 cups; baby spinach 5 oz; grated parmesan cheese 0.5 cups; unsalted butter 4 tbsp; fresh sage leaves 8 pieces; nutmeg 0.25 tsp; salt 0.5 tsp; black pepper 0.25 tsp

Delicate spinach and ricotta ravioli in light butter and sage sauce define Ligurian simplicity. A vegetarian mediterranean pasta that's high protein and beloved as a healthy family dinner.

Cook 55 min Difficulty NORMAL 370 kcal

#vegetarian #mediterranean #high protein

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Ingredients

Main ingredients

all-purpose flour 2 cups
large eggs 3 pieces
ricotta cheese 1.25 cups
baby spinach 5 oz
grated parmesan cheese 0.5 cups

Seasonings/Sauce

unsalted butter 4 tbsp
fresh sage leaves 8 pieces
nutmeg 0.25 tsp
salt 0.5 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 44 g 48%

Protein 18 g 20%

Fat 11 g 32%

Serving size 220g

Cooking steps

1

Combine the all-purpose flour and eggs in a mixing bowl; knead for 8–10 minutes until a smooth and elastic dough forms, then wrap and rest for 30 minutes.
2

Meanwhile, sauté baby spinach in 1 tbsp butter over medium-high heat just until wilted for 2–3 minutes. Chop finely and squeeze out excess moisture.
3

Mix ricotta, chopped spinach, grated parmesan, nutmeg, salt, and pepper in a bowl to make the filling. Chill the mixture while preparing the pasta.
4

Roll out the rested dough on a lightly floured surface to a thin sheet (about 1/16-inch). Arrange spoonfuls of filling 1 inch apart, fold dough over, and seal edges tightly; cut into individual ravioli.
5

Boil ravioli in salted water at a gentle simmer for 3–4 minutes until they float. Meanwhile, melt remaining butter in a skillet over medium heat and infuse sage leaves for 2–3 minutes without browning.
6

Drain ravioli carefully, then transfer to the skillet with sage butter. Toss gently to coat, serve immediately with extra parmesan, if desired.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Ravioli di Magro Recipe?

Ricotta cheese forms the creamy filling base and, along with baby spinach and parmesan, defines the classic flavor and texture of Ravioli di Magro. The delicate pasta dough made from flour and eggs holds everything together, but ricotta is essential.

Q. How do you prevent the ravioli from falling apart during cooking?

It's important to seal the ravioli edges tightly, ensuring no filling leaks. Also, simmering—not vigorously boiling—the ravioli keeps them intact. Handling gently during draining and tossing in butter helps preserve their texture.

Q. How is the butter and sage sauce prepared without burning the butter?

Melt the butter over medium heat and add the fresh sage leaves, cooking for just 2–3 minutes. Avoid high heat and watch closely to prevent browning. This infuses sage flavor while retaining the light elegance of the sauce.

Q. How many calories and how much protein are in one serving?

Each serving of Ravioli di Magro provides about 370 kcal and 18 grams of protein. This is considered high protein for a vegetarian pasta, making it suitable for balanced family meals.

Q. What's the carbohydrate-to-protein ratio and is it suitable for Mediterranean diets?

The recipe has approximately 44g carbohydrates versus 18g protein per serving, with carbs contributing 48% and protein 20% of total calories. This balance, plus the use of fresh veggies and olive oil-free but light butter sauce, meets key Mediterranean diet principles.

Best Easy Ravioli di Magro Recipe

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