Ricotta and spinach ravioli (9 months+)

Ricotta and spinach ravioli (9 months+)

2.6 8 ratings

Prep. 30min

Total 1 h

28 pieces

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

Fiber 0.7 g

Saturated fat 1.3 g

Carbohydrates 7.1 g

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Also featured in

Baby and toddler 30 Recipes
Australia and New Zealand

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