Pasta | Vegetarian Low Sodium

Spinach Ravioli

N/A Allergens: Wheat, Eggs, Milk
Spinach Ravioli

Sourcing & Taxonomy

  • Family Poaceae (wheat), Amaranthaceae (spinach)
  • Primary Cuisine Italian
  • Seasonality Year-Round
  • Source Wheat, Spinach, Eggs, Dairy (cheese)

The Forktionary Angle

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Definition

Pasta pockets filled with spinach and cheese, typically served with sauce.

Sensory Profile

TasteSavory, Umami, Mildly earthy, Cheesy
TextureTender, Chewy, Soft filling
AromaHerby, Cheesy, Pasta
AcidityLow

Technical Metrics

Nutrition Facts

Per 120g (approx 1 cup)
Calories180 kcal
Total Fat7 g
Saturated Fat4 g
Trans Fat0 g
Cholesterol40 mg
Protein9 g
Total Carbohydrate20 g
Dietary Fiber1 g
Total Sugars1 g
Calcium100 mg
Iron1 mg
Potassium150 mg

Chef’s Secret

Gently boil ravioli in ample, salted water to prevent sticking and ensure even cooking; drain immediately.

Substitutions

Best Match

Cheese Tortellini

1:1

Similar pasta shape and cheese filling, good for soups or sauces.

Lasagna Sheets

Variable

Can be layered with spinach and ricotta to mimic ravioli flavors.

Stuffed Shells

1:1 (by piece)

Large pasta shells filled with cheese/spinach mixture.

Gnocchi

1:1

Potato-based dumplings, different texture but similar role in a dish.

Buying Guide

Look for firm, uncracked pasta. Check for vibrant green spinach showing.

Flavor Pairings

Marinara sauce Pesto Brown butter sage sauce Chicken Mushrooms.