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| Open Spinach and Ricotta Ravioli; Righ's Foods of The Minute | |
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| Topic Started: Jun 2 2007, 09:58 AM (104 Views) | |
| Righ | Jun 2 2007, 09:58 AM Post #1 |
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Regular
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Open Spinach and Ricotta Ravioli Olive Oil Onion ( 1 small as finely chopped as you can handle ) Garlic ( 2 cloves crushed ) Spinach ( 100g) Ricotta (150g) Fresh Pasta Sheets (6) 3 tbsp grated Parmesan Fry the onion and the garlic in a large frying pan until soft - add spinach and stir until it wilts, break up the ricotta and add it to the pan. Plenty opf seasoning and keep it warm. Cook the fresh pasta sheets in boiling water for 2-3 mins -- drain well layer 3 pasta sheets on each plate with the spinach mixture, sprinkle parmnesan on top and fresh ground black pepper - done Kcals 590 Protein 24.8g Carbs 75.1g fat 21.6g sat fat 8.7g I know this one is a lot more effort because it has two pots so theres extra washing up Serves two happy campers |
![]() Carl 6'1" 43 weeks weighing in | |
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| shygemini | Oct 22 2007, 03:22 PM Post #2 |
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Elite
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yum yum! i'm definately going to try this one. Sounds very simple! do pasta sheets= lasagna noodles? |
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| Alexandretta | Sep 30 2008, 04:14 AM Post #3 |
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Newbie
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yeah... They have the traditional curly lasagna, and then the flat sheets... |
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| NicC | Sep 30 2008, 09:31 PM Post #4 |
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Elite
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I actually found whole wheat fresh lasagna sheets at the store before (bought on sale of course )
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![]() FALL CHALLENGE PARTICIPANT WALK FAST, EAT SLOW | |
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6:37 AM Nov 19