Nutritional Info

Nutrition Facts

Serving Size 1 (175g)

Calories 242
Calories from Fat 93 (38%)
Amount Per Serving %DIV
Total Fat 10.3g 16%
Saturated Fat 4g 20%
Monounsaturated Fat 4.6g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 513.9mg 171%
Sodium 368.3mg 16%
Potassium 293.6mg 6%
Total Carbohydrate 8.7g 3%
Dietary Fiber 0g 0%
Sugars 3.2g
Protein 17.9g 36%

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Recipe Description
Cooks in the Marches region on the Adriatic coast, are known for their deft use of spices in savory dishes. These ravioli, for example, are made with a variety of vegetables and cheese, and flavored with lemon zest, cinnamon and nutmeg. Serve them with Marches-Style Ragit or a simple butter and sage sauce.
Prep time
35 min
Cook time
20 min
Ready In
55 min


Serves Tool

Serves To:USMetric
4 Cup(c)  marches-style ragil
12 Ounce(oz)  assorted greens, such as spinach, swiss chard, chicory, or dandelion
1 Cup(c)  whole or part skim ricotta
1   large egg, beaten
1 Cup(c)  parmigiano-reggiano, grated
1 Teaspoon(t)  lemon zest, grated
1 Pinch(pn)  nutmeg, grated
1 Pinch(pn)  cinnamon, ground
1 Pinch(pn)  salt, to taste
1 Pound(lb)  fresh egg pasta, rolled out and cut into 4 inch strips
1 Pinch(pn)  black pepper, freshly ground, to taste


Prepare the ragit. Then, put the spinach in a large pot over medium heat with 1/4 cup of water. Cover and cook for 2 to 3 minutes or until wilted and tender. Drain and cool. Wrap the spinach in a lint free cloth and squeeze out as much water as possible. Finely chop the spinach. In a large bowl, mix together the ricotta, egg, 1/2 cup of the cheese, the lemon zest, nutmeg, cinnamon, salt and pepper to taste. Prepare the pasta. Make and cook the ravioli as described in the recipe for Cheese Ravioli with Fresh Tomato Sauce. Transfer ravioli to a serving bowl. Spoon on the sauce and serve immediately with the remaining 1/2 cup of cheese.

Additional notes

See the recipe for Cheese Ravioli with Fresh Tomato Sauce, for filling and cooking the ravioli described in this recipe.

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