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    You are in: Home / Recipes / Naked Spinach Ravioli Recipe
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    Naked Spinach Ravioli

    Average Rating:

    2 Total Reviews

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    • on August 31, 2009

      This recipe does not give complete directions or useful tips to properly duplicate. Like the NWCook mentioned your ravioli will fall all apart in the pot and I even thoroughly coated them with flour. I ended up spraying a pan with Pam and making flat little mini cheese and spinach cakes with the rest of the mix since half of it was floating in my pot on my first attempt. Fortunately, these turned out to be cute and tasty appetizers.

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    • on March 11, 2006

      These are very good when done right, but the directions are a little simplistic. You need to really coat them thoroughly with flour, not just a light coating, and turn down your burner temperature so that the water is barely boiling, otherwise you end up with a pot full of floating spinach (like my first batch). I had to boil mine for 2-3 minutes before they floated to the top. When done right they tasted just like the ones we had eaten at our favorite restaurant.

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    Nutritional Facts for Naked Spinach Ravioli

    Serving Size: 1 (263 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 705.6
    Calories from Fat 489
    Total Fat 54.3 g
    Saturated Fat 32.7 g
    Cholesterol 352.4 mg
    Sodium 1731.0 mg
    Total Carbohydrate 12.8 g
    Dietary Fiber 5.1 g
    Sugars 2.4 g
    Protein 45.0 g


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