YOUR SOLIN GENERATED RECIPE
Ricotta-Spinach Ravioli with Herb-Roasted Tomato Sauce
Enjoy a light yet satisfying meal featuring tender whole wheat ravioli filled with a delightful blend of creamy ricotta, fresh spinach, and egg whites, all enveloped in a vibrant herb-roasted tomato sauce accented with garlic and basil. This dish is beautifully balanced for a wholesome dinner experience, perfect for any time of day.
INGREDIENTS
100 grams Whole Wheat Ravioli
1/2 cup Ricotta Cheese
1 cup cooked Fresh Spinach
2 large Egg Whites
1 cup Diced Tomato
1 teaspoon Olive Oil
1 tablespoon Fresh Basil
1/2 teaspoon Dried Oregano
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. On a baking sheet, toss the diced tomatoes with olive oil, minced garlic, dried oregano, salt, and pepper.
Roast the tomatoes in the oven for about 15-20 minutes until they are soft and beginning to caramelize.
While the tomatoes roast, combine ricotta, cooked spinach, and egg whites in a bowl. Season lightly with salt and pepper and mix until smooth to form the filling.
If preparing homemade ravioli, roll out the whole wheat pasta dough and cut into squares. Place a spoonful of the ricotta-spinach filling in the center of each square. Fold them into ravioli shapes, pressing the edges to seal. Alternatively, use pre-made whole wheat ravioli and gently mix in the filling if not already stuffed.
Cook the ravioli in a pot of boiling salted water. They are usually ready when they float to the top, about 3-4 minutes.
Drain the ravioli and plate them. Spoon the roasted tomato sauce over the top and garnish with fresh basil.
Serve warm and enjoy this balanced, flavorful dish.