Ravioli Afternoon Recipe Video

Spinach and cheese filled raviolis can make great and healthy lunch or dinner recipe. This spinach and ricotta cheese filled raviolis are served with a drizzle of olive oil and fresh basil along melted butter and grated parmesan cheese. Simple yet elegant this ravioli recipe is a winner!

Summary

Preparation Time1 Hr 30 MinCooking Time20 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexJust EnjoyServings8
CuisineTaste

Ingredients

For the blueberry parfait
 Kudzu starch2 Tablespoon
 Apple juice2 1⁄2 Cup (40 tbs), divided
 Blueberries3 Cup (48 tbs), divided
 Agar agar2 Tablespoon
 Agave2 Tablespoon
 Salt1 Pinch
 Cookies3
 Whipped cream1⁄2 Cup (8 tbs)
For the spinach and ricotta ravioli
 Wonton skins48
 Parmesan cheese2 Tablespoon, grated
 Ricotta cheese1 Cup (16 tbs)
 Fresh basil leaves1⁄2 Bunch (50 gm)
 Frozen spinach10 Ounce
 Nutmeg powder1⁄8 Teaspoon, grated
 Salt and pepper To Taste
 Olive oil3 Tablespoon, divided

Nutrition Facts

Serving size

Calories 434 Calories from Fat 150

% Daily Value*

Total Fat 17 g26%

Saturated Fat 7.5 g37.4%

Trans Fat 0 g

Cholesterol 43.7 mg

Sodium 504.6 mg21%

Total Carbohydrates 58 g19.2%

Dietary Fiber 3.8 g15.2%

Sugars 15.8 g

Protein 12 g24.1%

Vitamin A 93.5% Vitamin C 14.3%

Calcium 22% Iron 18.7%

*Based on a 2000 Calorie diet

Things You Will Need

Pot
Blender
Glass
Cookie cutter
Mixing bowl
Pastry brush

Directions

FOR THE BLUEBERRY PARFAIT

MAKING
1. In a measuring jar, stir in the kudzu with the ½ cup apple juice to dissolve.
2. In a medium saucepan, heat up 2 cups of apple juice and add the 2 cups of blueberries.
3. Add the agar agar and agave. Stir to dissolve and mix.
4. Add a pinch of salt and stir and simmer for 15 minutes.
5. Crush the cookies in a paper bag, set aside.
6. In the blender pour the kudzu juice mixture, and blend until smooth.
7. Pour the blended mixture into clear glasses and keep it in the refrigerator for 1 hour to set.

SERVING
8. Serve the blueberry parfait with cookie crumbs and blueberries and finish with a dollop of whipped cream.

FOR THE SPINACH AND RICOTTA RAVIOLI

GETTING READY
1. Thaw and wash the spinach, squeeze all the excess water, set aside.
2. In a bowl combine spinach with the ricotta cheese and parmesan cheese.
3. Add the nutmeg and season with salt and pepper.
4. Put one tablespoon of filling on half of the wanton skins and brush the edges with water. Seal them by covering with another skin.
5. Use a cookie cutter to give it different shapes.
6. Boil water in a pot and cook the raviolis in hot water for 5 minutes.
7. When they are done, they will float to the top and become translucent.

SERVING
8. Serve and top with melted butter, olive oil, basil and parmesan cheese.
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