YOUR SOLIN GENERATED RECIPE
Ricotta-Spinach Ravioli with Garlic-Herb Sauce
Delight in tender homemade whole wheat ravioli filled with a creamy, part-skim ricotta and vibrant fresh spinach mixture, all draped in a fragrant garlic-herb olive oil sauce finished with a sprinkle of Parmesan cheese. This dish offers a luxurious taste and texture while aligning beautifully with your nutritional goals.
INGREDIENTS
0.75 cup part-skim ricotta cheese (170g)
1 cup fresh spinach (30g)
0.5 cup whole wheat flour (60g)
1 large egg (50g)
1 tablespoon olive oil (14g)
1 clove garlic (3g)
2 tablespoons grated Parmesan cheese (16g)
1 teaspoon mixed dried herbs
PREPARATION
Combine the whole wheat flour and the egg in a bowl to form a smooth dough. Knead until the dough is elastic and let it rest for 20 minutes under a cover.
In a separate bowl, mix the part-skim ricotta cheese with fresh spinach. Season lightly with a pinch of salt and pepper if desired.
Roll out the dough on a lightly floured surface into a thin sheet. Place small dollops of the ricotta-spinach filling about 1 inch apart over half of the dough.
Fold the dough over the filling and press around each dollop to seal the ravioli, ensuring there are no air pockets.
Bring a pot of salted water to a gentle boil. Carefully add the ravioli and cook for 3-4 minutes or until they float to the top, indicating they are done.
Meanwhile, prepare the garlic-herb sauce. Warm the olive oil in a small pan over medium heat, add the finely chopped garlic and mixed dried herbs, and sauté for about 1 minute until fragrant (do not burn the garlic).
Drain the cooked ravioli and toss them gently with the garlic-herb sauce in the pan.
Plate the ravioli and finish with a generous sprinkle of grated Parmesan cheese. Serve warm.