Skillet Veggie-Loaded Ravioli with Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Skillet Veggie-Loaded Ravioli with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Skillet Veggie-Loaded Ravioli with Poached Eggs

Enjoy a vibrant skillet dish featuring tender cheese ravioli tossed with sautéed bell peppers, spinach, and cherry tomatoes, crowned with delicately poached eggs and a drizzle of olive oil. This dish offers a satisfying mix of textures and flavors, perfect for a balanced dinner.

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NUTRITION

584kcal
Protein
33.7g
Fat
21.7g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cheese Ravioli

1 cup Mixed Bell Peppers

1 cup Spinach

0.5 cup Cherry Tomatoes

0.75 tsp Olive Oil

2 Whole Eggs

1 Egg White

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the cheese ravioli according to package directions until al dente. Drain and set aside.

  • 2

    In a large skillet over medium heat, warm the olive oil and add the chopped mixed bell peppers. Sauté for about 3-4 minutes until they begin to soften.

  • 3

    Add the spinach and cherry tomatoes to the skillet, stirring gently until the spinach wilts and the tomatoes start to soften, about 2 minutes.

  • 4

    Stir in the cooked ravioli, tossing gently to combine with the veggies. Allow the mixture to heat through for a minute.

  • 5

    Meanwhile, bring a small pot of water to a simmer. Poach the eggs by carefully cracking each egg (or egg white with yolks from whole eggs mixed if preferred separately) into the simmering water for about 3 minutes until the whites set but the yolks remain runny. Remove with a slotted spoon.

  • 6

    Plate a serving of the ravioli and veggie mixture, and top with the poached eggs. Serve immediately and enjoy your wholesome skillet meal.

Skillet Veggie-Loaded Ravioli with Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Skillet Veggie-Loaded Ravioli with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Skillet Veggie-Loaded Ravioli with Poached Eggs

Enjoy a vibrant skillet dish featuring tender cheese ravioli tossed with sautéed bell peppers, spinach, and cherry tomatoes, crowned with delicately poached eggs and a drizzle of olive oil. This dish offers a satisfying mix of textures and flavors, perfect for a balanced dinner.

NUTRITION

584kcal
Protein
33.7g
Fat
21.7g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cheese Ravioli

1 cup Mixed Bell Peppers

1 cup Spinach

0.5 cup Cherry Tomatoes

0.75 tsp Olive Oil

2 Whole Eggs

1 Egg White

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the cheese ravioli according to package directions until al dente. Drain and set aside.

  • 2

    In a large skillet over medium heat, warm the olive oil and add the chopped mixed bell peppers. Sauté for about 3-4 minutes until they begin to soften.

  • 3

    Add the spinach and cherry tomatoes to the skillet, stirring gently until the spinach wilts and the tomatoes start to soften, about 2 minutes.

  • 4

    Stir in the cooked ravioli, tossing gently to combine with the veggies. Allow the mixture to heat through for a minute.

  • 5

    Meanwhile, bring a small pot of water to a simmer. Poach the eggs by carefully cracking each egg (or egg white with yolks from whole eggs mixed if preferred separately) into the simmering water for about 3 minutes until the whites set but the yolks remain runny. Remove with a slotted spoon.

  • 6

    Plate a serving of the ravioli and veggie mixture, and top with the poached eggs. Serve immediately and enjoy your wholesome skillet meal.