For Christmas this year, I was so excited to receive a pasta roller. I had always wanted to make my own pasta from scratch, (and I have before), but it can be so tricky to get the pasta thin enough to make something a little more complex like ravioli. This was my first time experimenting with my Christmas present, but I have to say, I am pleasantly surprised with how DELICIOUS this ravioli turned out to be! I will admit that this recipe was a bit time consuming to make, but for those of you who are looking for a good recipe for a special occasion, or if you just want to make a yummy home-cooked meal for your family, this dish is delicious.
What I love most about this recipe is that it uses plenty of fresh herbs, spinach, and garlic. The combined flavors from the fresh ingredients and the cheeses are mouth watering on their own without much added salt for flavoring. Sure, this recipe definitely has some added sodium coming from all of the cheese along with the dash of added salt for the dough, but regardless, when you are making food from scratch, YOU have more control over your ingredients. On average, most commercial spinach and cheese ravioli pastas contain somewhere between 500-1000 mg of sodium per serving, while this recipe yields only 273 mg per serving.
As a Nutrition & Dietetics Technician, Registered in the hospital setting, when I am asked to provide a patient with a low-sodium diet instruction, I like to tell people that one of the biggest impacts a person can make in their diet is to prepare as much of their food from scratch as possible, while avoiding excessive salt-shaker use at the dinner table. Most of the the fast foods, pre-packaged meals, frozen meals, etc. are LOADED with extra salt, preservatives, and other added ingredients so they can sit on the shelf for a long period of time.
Here’s a challenge for you: Cook at least 1 more home-cooked meal using fresh ingredients for yourself this week, instead of going out to a restaurant. I bet it will be delicious! 🙂