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Ingredients
US|METRIC
8 SERVINGS
- 2 lb. ravioli (fresh, large, ricotta filling, organic)
- 1 1/2 cups tomato sauce (arrabiata or marinara, thick)
- 1 lb. whole milk ricotta cheese
- 2/3 lb. fontina cheese (shredded)
- 1/2 lb. baby spinach
- 8 garlic cloves (smashed with the side of a chef’s knife)
- 2 Tbsp. extra-virgin olive oil
- black pepper
- sea salt
- 1/4 cup Italian flat leaf parsley (or basil, for garnish, optional)
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium1060mg44% |
| Potassium530mg15% |
| Protein34g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A80% |
| Vitamin C20% |
| Calcium60% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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