Ricotta-Stuffed Fresh Ravioli Recipe
This ricotta-stuffed fresh ravioli is a healthy, easy to prepare veggie swap for traditional pasta. It's also a fantastic alternative for dieters looking to avoid grains or high-carb meals. The recipe here makes a good low-carb dish (especially for dinner) coupled with an extra vegetable punch.
This dish is a definite step-up from normal spaghetti squash!
- Ingredients
- STep-by-step InSTRuctions
- 1 pound ricotta-stuffed fresh ravioli
- 1 pound fresh asparagus, trimmed and sliced into 1-inch pieces
- 2 cups frozen sweet green peas
- 5 cups fresh baby spinach, washed and thoroughly dried
- 1/2 cup pine nuts, toasted
- 2 tablespoons olive oil
- Sea salt and pepper to taste
- 1/2 cup Parmesan cheese, shredded (for garnishing)
