YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ricotta Ravioli with Herb Sauce
Enjoy a delightful homemade ravioli featuring a silky ricotta and spinach filling enveloped in tender whole wheat pasta, all dressed in a fresh herb sauce blended with Greek yogurt and olive oil. Each bite offers a creamy texture and vibrant herb notes that elevate this classic dish to a gourmet experience.
INGREDIENTS
50g Whole Wheat Flour
30ml Water
245g Part-Skim Ricotta Cheese
1 cup Fresh Spinach
1/4 cup Non-fat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1/4 cup Fresh Basil (chopped)
1/4 cup Fresh Parsley (chopped)
1 clove Garlic (minced)
1 tsp Lemon Juice
PREPARATION
In a bowl, combine the whole wheat flour with water to form a smooth, pliable dough. Knead briefly until elastic, cover with a damp cloth and let rest for 20 minutes.
Meanwhile, in another bowl, mix the part-skim ricotta cheese with fresh spinach. Roughly chop the spinach and fold it into the ricotta to create your filling.
Roll out the dough on a lightly floured surface until very thin. Cut into squares or circles as desired for ravioli.
Place a small spoonful of the ricotta-spinach filling in the center of each dough piece. Moisten the edges with a little water and fold over to seal, pressing firmly to create a good seal.
Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for 3-4 minutes or until they float to the top and the dough is tender.
While the ravioli cooks, prepare the herb sauce. In a small bowl, whisk together the non-fat Greek yogurt, olive oil, minced garlic, chopped fresh basil, chopped parsley, and lemon juice until well combined.
Drain the ravioli and gently toss with the herb sauce, ensuring each piece is lightly coated.
Serve immediately and enjoy the creamy, herb-infused flavors in each bite.