Ravioli filled with spinach and ricotta
Eating well without having to worry about your weight. It is possible with the prescriptions of the Obesity Clinic. Lean meat, red sauces, homemade sauces made from low-fat yogurt: there are plenty of choices to put healthy and festive meals on the table. Have fun!
Ingredients
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1 kg fresh spinach or 500 grams frozen spinach
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1 bag fresh basil cut into strips
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3 tablespoons olive oil with truffle flavor
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200 grams ricotta cheese
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75 grams Parmesan cheese
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black pepper and nutmeg
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8 fresh lasagna sheets, prepared as indicated on the package
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3 spring onions in rings
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1 bag of lamb’s lettuce (75 grams) cleaned
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1 tablespoon margarine
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1 cup slimming cream (200 ml)
Preparation
Preheat oven to 175 degrees. Quickly wilt the spinach in a layer of boiling water. Drain the vegetables and squeeze out as much liquid as possible. Mix in the ricotta, then the nutmeg, salt and pepper, the egg yolks and the Parmesan cheese.
Line baking tray with baking paper. Place the cooked lasagna sheets on the baking sheet. Place a teaspoon of filling on the lasagne sheets at a distance of 5 cm. Place the second piece of dough on top and press well around the filling. There should be no air bubbles in between.
Cut the pasta into nice squares with a dough wheel. Cover with cling film until use. Stir in the sauce, spring onion, lamb’s lettuce and the rest of the basil and braise gently for about 2 minutes. Add the cream and puree everything with a stick blender until smooth.
Season with salt, pepper and a pinch of nutmeg. Let the ravioli heat through and through for 5 to 7 minutes. Gently reheat corn salad dressing. Spoon a layer of sauce on plates. Place 2 raviolis on each plate. Pour some sauce over it and garnish with grated cheese and a basil leaf.
Number of persons
4
