We recall the recipe used smoked salmon, but we preferred to use just spinach and ricotta because it's a nice combination. I think the Chef was using truffles, but we didn't use this as it's not our usual store cupboard ingredient!
To make the ravioli, we rolled out the pasta then laid a pastry cutter on the sheet, and spooned the spinach/ricotta/parmesan mix into it. We made a well, then added the egg yolk.
The ravioli takes about 3 minutes to cook.
I griddled some asparagus (yes I did do something) while all this was going on.
Serve with a sprinkle of parmesan and a splash of oil, salt and pepper.
We would estimate this dish at no more than 500 calories, although it could be slightly less, but we generally over estimate if we are not sure.
INGREDIENTS FOR 2 SERVINGS
150g wilted spinach (dried out and chopped),
pinch of nutmeg,
touch of lemon juice,
salt and pepper.
The pasta was made with 60g worth of pasta flour and one egg - which we think is enough for two.
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