Pressed Ricotta Ravioli with Lemon and an Olive Oil Emulsion
Inspired by techniques from Serious Eats.
Pillowy ravioli filled with lemon-brightened ricotta and parmesan, coated in a silky sauce drawn together from oil and starchy pasta water.
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Method
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EU nutrition claims
- Source of protein: 4.4 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
- Sugar-free: 0.3 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 169 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- rimmed baking tray
- clean tea towels
- medium bowl
- pasta machine (if rolling your own)
- ravioli mould (optional)
- pastry brush
- fluted pasta wheel or sharp knife
- large pot
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 515 kcal |
| Protein | 22.5 g |
| Carbohydrate | 48.7 g |
| of which sugars | 0.5 g |
| of which free sugars | 0 g |
| Fat | 25.5 g |
| of which saturates | 10.7 g |
| Fibre | 0.1 g |
| Salt | 2.04 g |
Protein per 100 kcal
4.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
