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Home > posts > 2011 > 01 > 20110106_200636_whole-wheat-spinach-and-ricotta-ravioli-mushroom-barley-soup.html

Whole Wheat Spinach and Ricotta Ravioli & Mushroom Barley Soup

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We made the ravioli again with 1/3 the pasta recipe[@rev]. Unlike last time with ravioli[@rev], this dough needed an extra tsp of water (so a full recipe would need 1 Tbsp).We made the filling by just sauteeing spinach with garlic and then mixing in fat free ricotta, seasonings and a tad of egg beaters We made way too much filling and I do not know the exact points. Unlike last time, we made bigger edges and crimped them. Overall, it was really just okay. Not incredible. The filling did not have a lot of flavor. The pasta was good but it is just pasta so it doesn't have a ton of flavor either. I would want to try again but with a more flavorful filling. And probably smaller edges so we can make more. With the extra filling, I added more egg

The soup ended up being less like soup becuase both the dehydrated mushrroms and the barley reabsorbed everything. Still, it was quite good. We had carrots and celerty in it as well. For about 7 cups of broth (with 3 beef cubes, 2 regular chicken cubes, plus a bunch of sodium free chicken powder), we had 3/4 cup of barely. We also added about 1/4 cup of sherry. I do not know the exact amount or information from the mushrooms but they were dehydrated and from Costco. Even though it was less like soup, it was really good with a nice flavor.

PointsPlus:

Pasta for the ravili was 6 points each. Filling is low but I do not know exactly.

The barely in the soup was 12 points plus but that was for many servings.


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Original WP Post ID: 865

Original WP Pub Date: 2011-01-06_200636