Ricotta Cheese & Spinach Ravioli With Lemon Basil Butter Sauce

Ingredients:

• 3/4 cup part-skim ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 egg
• 1 garlic clove, pressed
• Pinch of ground nutmeg
• 2 oz raw spinach, cooked/frozen/thawed/squeezed dry
• Black pepper, to taste
• 24 wonton wrappers

Directions:

1. In a medium bowl place the first 7 ingredients and mix well. Season with a bit of black pepper, to taste., if desired.

2. Place 5-6 wonton wrappers on work surface (cover the others with a damp tea towel so they don’t dry out), place a rounded teaspoon of filling in the middle of the wrapper. Wet the edge of the wrapper lightly with water and fold the wrapper in half. Pinch the edges to seal. Place the raviolis on a baking sheet. Repeat the process until all the filling has been used.

3. If these are going in the freezer, lay flat on baking sheet and freeze. When frozen, place in a freezer baggie with the number required for a meal.

4. Cooking fresh or from frozen: Place a large pot of water on the stove and bring to a boil. Gently place the ravioli in the pot. Cook for about 3 minutes (frozen will take a minute or two longer) or until the ravioli are just tender, stir gently to avoid the ravioli from sticking to each other.

5. Remove the ravioli from the pot with a slotted spoon and place in bowls or on a large plate.

6. Add desired sauce, Sprinkle with Parmesan cheese and additional basil for garnish. Serve immediately.

Makes 4 servings (6 ravioli/serving), each serving has 238 calories, 349mg sodium and 30.5g carbohydrates with ingredients used.

Recipe found at epicurious.com, rewritten and adapted for low sodium.

Ricotta Cheese & Spinach Ravioli with Lemon Basil Butter Sauce

Total Time: 15 min Prep Time: 10 min Cook Time: 5 min

Ingredients:

• 24 homemade cheese ravioli
• 1/2 cup unsalted butter
• 1 tbsp shallot or onion, minced
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 2 tbsp freshly chopped basil
• black pepper, to taste
• 4 tbsp shredded or shaved Parmesan cheese
• Extra basil for garnish, optional

Directions:

1. Cook the ravioli in unsalted water. Drain and set aside, keep warm.

2. Make the butter sauce in a small saucepan. Melt the butter over medium heat, add the minced shallot and cook for a minute or two until it is tender.

3. Stir the lemon zest, lemon juice and basil into the melted butter and cook for two minutes. Add pepper, to taste.

4. Place the ravioli into a large serving bowl. Carefully drizzle the butter sauce over the ravioli. Gently stir the ravioli with a large spoon to make sure the ravioli is coated with the sauce.

5. Divide the ravioli onto 4 plates. Sprinkle each serving with a tablespoon of shredded or shaved Parmesan cheese.

6. Garnish each plate with extra basil, if desired.

Makes 4 servings with 6 ravioli, each serving has 466 calories, 407mg sodium, 31.7g carbohydrates with ingredients used.

Makes 6 servings with 4 ravioli, each serving has 310 calories, 271mg sodium, 20.3g carbohydrates with ingredients used.

Recipe found at twopeasandtheirpod.com, rewritten and adapted for low sodium.

Photo of this can be found on our website under ” Ricotta Cheese & Spinach Ravioli with Lemon Basil Butter Sauce”