Ingredients
| Large eggs, yolks and whites separated |
6
|
| Fresh lasagna noodles |
6 sheets
|
| Fat-free ricotta cheese, drained |
5 oz.
|
| Basil, chopped |
1/4 cup
|
| Pecorino cheese, grated and divided |
2 tbsp
|
| Salt and pepper |
a pinch each
|
| Olive oil |
1/4 cup
|
| Roma tomatoes, diced |
3
|
Directions
- Using a 4” biscuit cutter, CUT 12 pasta disks and KEEP moist under a wet towel.
- MIX together ricotta cheese, 2 tablespoons of basil, and 1 tablespoon of Pecorino.
- PLACE 6 pasta disks on a board. FILL a tablespoon with the ricotta mixture and PLACE in the middle of the disks, leaving room around the edges to seal the ravioli. MAKE a deep “nest” in the middle of the mixture to hold the egg yolk.
- GENTLY PLACE an egg yolk into each ricotta nest. BRUSH egg white around the edges of the bottom pasta disk and COVER with another pasta disk. USE a fork to CRIMP the edges of the disk, making sure it is sealed. Be careful not to break the egg yolk.
- FILL a low sauté pan with just enough water to cover the ravioli and bring to a simmer. GENTLY PLACE ravioli in the pan using a slotted spoon and COOK for about 1 minute. REMOVE carefully and SET on a plate.
- In a small saucepan, HEAT olive oil, tomatoes, and remaining basil until just hot. DRIZZLE olive oil mixture over ravioli, SPRINKLE with remaining Pecorino, and SERVE immediately.
Insider Tips
- Fresh, ready-to-use lasagna noodles work best in this recipe.
- This recipe is an excellent source of protein and choline and a good source of vitamin A.
Nutritional Info
Per Serving: 1/6th of recipe
| Calories |
257
|
| Total Fat |
14 g
|
| Saturated Fat |
3 g
|
| Polyunsaturated Fat |
2 g
|
| Monounsaturated Fat |
8 g
|
| Cholesterol |
191 mg
|
| Sodium |
188 mg
|
| Carbohydrates |
15 g
|
| Sugar |
1 g
|
| Protein |
11 g
|
| Vitamin A |
97 mcg
|
| Vitamin D |
1 mcg
|
| Folate |
76 mcg
|
| Choline |
152 mg
|
| Calcium |
90 mg
|
| Iron |
1.5 mg
|
| Potassium |
192 mg
|