Egg Ravioli with Sage and Almonds
Serving Size: 1 ravioli
Total Fat: 9.5 g
Saturated Fat: 1.5 g
Trans Fat: 0.0 g
Polyunsaturated Fat: 2.0 g
Monounsaturated Fat: 5.5 g
Cholesterol: 175 mg
Sodium: 234 mg
Total Carbohydrate: 9 g
Dietary Fiber: 1 g
Sugars: 2 g
Added Sugars: 0 g
Protein: 14 g
1/2 cup fat-free ricotta cheese
1 tablespoon grated Parmesan cheese
1 1/2 teaspoons fresh, chopped thyme
1/2 teaspoon grated orange zest
1/4 teaspoon black pepper
4 large egg yolks, unbroken
1 large egg white (lightly beaten)
2 teaspoons olive oil
1/4 cup sliced almonds (chopped)
1 tablespoon chopped, fresh sage
1 tablespoon finely chopped red bell pepper (optional)
8 gyoza wrappers, shumai wrappers or wonton wrappers
Fill a large pot with 8 cups of water. Bring the water to a gentle boil over medium-high heat.
Meanwhile, in a medium bowl, stir together the ricotta cheese, Parmesan cheese, thyme, orange zest, and pepper.
Place 4 wrappers with the flour side down on a cutting board. Spoon 1 1/2 tablespoons of the cheese mixture onto the center of each wrapper. Using the back of a spoon, press down on the cheese mixture to create a well about 1 1/2 inches across (the width of a large egg yolk), leaving at least 1/2 inch of space around the edges of the wrapper. Without breaking it, carefully place an egg yolk in the center of each well.
Using a pastry brush, brush the edges of the wrappers with the egg white. Place a top wrapper with the flour side out on each bottom wrapper. With your thumbs and forefingers, firmly press the edges together to tightly seal each ravioli. Set aside.
Using a slotted spoon or spatula, carefully drop each ravioli into the boiling water. Cook for 2½ to 3 minutes, or until the wrappers are al dente (cooked so not too soft, but not overdone). Using the slotted spoon, gently remove the raviolis from the pot, draining them well. Transfer to plates. Drizzle with the oil. Sprinkle with the almonds, sage, and bell pepper.
Original Recipe: American Heart Association