High Protein Mushroom Ravioli

Elevate your pasta game with this High Protein Mushroom Ravioli, a deliciously wholesome twist on a classic Italian favorite. This recipe combines a high-protein dough made with nutrient-rich chickpea flour and tender all-purpose flour, filled with a savory blend of sautéed button mushrooms, creamy ricotta, and nutty Parmesan cheese. Perfectly portioned ravioli are gently boiled to perfection and tossed with fresh spinach, fragrant basil, and a drizzle of extra-virgin olive oil. With a prep time of just 45 minutes, this recipe is ideal for a satisfying weeknight dinner or an impressive weekend meal. Packed with protein and bursting with earthy, cheesy flavors, this ravioli is a must-try for pasta lovers looking for a nutritious homemade option.

Nutriscore Rating: 68/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.5 cup Chickpea flour
• 3 pieces Large eggs
• 1 tbsp Olive oil
• 8 oz Button mushrooms
• 2 cloves Garlic
• 1 cup Ricotta cheese
• 0.5 cup Parmesan cheese, grated
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 cups Fresh spinach
• 2 tbsp Extra-virgin olive oil
• 2 tbsp Chopped fresh basil

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, chickpea flour, and a pinch of salt. Make a well in the center and add the eggs and 1 tablespoon olive oil. Mix together using a fork until it starts to come together.

Step 2

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap the dough in cling film and rest at room temperature for at least 30 minutes.

Step 3

For the filling, finely chop the mushrooms and mince the garlic. In a medium pan, heat 2 tablespoons of olive oil over medium heat, and sauté the garlic until fragrant.

Step 4

Add the chopped mushrooms and cook until they have released most of their water and are slightly browned, about 5-7 minutes.

Step 5

Remove from heat and allow the mushroom mixture to cool. Mix in the ricotta cheese, Parmesan cheese, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Set aside.

Step 6

On a lightly floured surface, divide the pasta dough into four pieces and roll each out to thin sheets using a pasta machine or rolling pin.

Step 7

Place small spoonfuls of the filling, about an inch apart, onto one of the pasta sheets. Lightly brush water around the filling spots.

Step 8

Place another pasta sheet on top, pressing gently around each mound to seal and remove any air. Cut the ravioli using a ravioli cutter or a sharp knife.

Step 9

Bring a large pot of salted water to a gentle boil. Add the ravioli in batches and cook for 3-4 minutes or until they float to the surface.

Step 10

In the meantime, wash the spinach and coarsely chop it. Toss the cooked ravioli with extra-virgin olive oil, spinach, and fresh basil before serving.

Nutrition Facts

Serving size	1084.4 grams (1084.4g)

Amount per serving	% Daily Value*
Calories	2282

Total Fat 101.00g	129%
Saturated Fat 35.80g	179%
Polyunsaturated Fat 1.30g
Cholesterol 749mg	250%
Sodium 3606mg	157%
Total Carbohydrate 249.90g	91%
Dietary Fiber 17.50g	63%
Total Sugars 12.50g
Protein 109.70g	219%

Vitamin D 120IU	600%
Calcium 1685mg	130%
Iron 21mg	119%
Potassium 2012mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 18.7%

Carbs: 42.6%