Creamy Spinach Ricotta Ravioli with Herb Sauce

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

Creamy Spinach Ricotta Ravioli with Herb Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Ravioli with Herb Sauce

Enjoy a delightful plate of velvety spinach ricotta ravioli dressed in a fresh herb sauce that perfectly balances tangy Greek yogurt with aromatic basil, parsley, and a hint of garlic. This dish is a harmonious blend of creamy textures and light, vibrant flavors, making it a satisfying meal any time of the day.

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NUTRITION

509kcal
Protein
32.8g
Fat
17.1g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

200g Fresh Spinach Ricotta Ravioli

1 cup Baby Spinach (30g)

2 tbsp Ricotta Cheese (30g)

1/3 cup Plain Greek Yogurt (80g)

1 tsp Extra Virgin Olive Oil (5g)

1 clove Garlic, minced (3g)

1 tbsp Fresh Basil, chopped

1 tbsp Fresh Parsley, chopped

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the ravioli according to package instructions until al dente.

  • 2

    While the pasta cooks, prepare the herb sauce by combining the plain Greek yogurt, extra virgin olive oil, minced garlic, chopped fresh basil, and parsley in a small bowl. Mix until well blended.

  • 3

    Reserve about 1/4 cup of pasta water, then drain the ravioli.

  • 4

    In a large serving bowl, gently toss the hot ravioli with the baby spinach and ricotta cheese so that the heat slightly wilts the spinach and softens the ricotta.

  • 5

    Drizzle the prepared herb sauce over the pasta, adding a splash of reserved pasta water if needed to loosen the sauce. Toss gently to coat evenly.

  • 6

    Plate the dish and serve warm, enjoying the fresh and creamy flavors with every bite.

Creamy Spinach Ricotta Ravioli with Herb Sauce

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

Creamy Spinach Ricotta Ravioli with Herb Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Ravioli with Herb Sauce

Enjoy a delightful plate of velvety spinach ricotta ravioli dressed in a fresh herb sauce that perfectly balances tangy Greek yogurt with aromatic basil, parsley, and a hint of garlic. This dish is a harmonious blend of creamy textures and light, vibrant flavors, making it a satisfying meal any time of the day.

NUTRITION

509kcal
Protein
32.8g
Fat
17.1g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

200g Fresh Spinach Ricotta Ravioli

1 cup Baby Spinach (30g)

2 tbsp Ricotta Cheese (30g)

1/3 cup Plain Greek Yogurt (80g)

1 tsp Extra Virgin Olive Oil (5g)

1 clove Garlic, minced (3g)

1 tbsp Fresh Basil, chopped

1 tbsp Fresh Parsley, chopped

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the ravioli according to package instructions until al dente.

  • 2

    While the pasta cooks, prepare the herb sauce by combining the plain Greek yogurt, extra virgin olive oil, minced garlic, chopped fresh basil, and parsley in a small bowl. Mix until well blended.

  • 3

    Reserve about 1/4 cup of pasta water, then drain the ravioli.

  • 4

    In a large serving bowl, gently toss the hot ravioli with the baby spinach and ricotta cheese so that the heat slightly wilts the spinach and softens the ricotta.

  • 5

    Drizzle the prepared herb sauce over the pasta, adding a splash of reserved pasta water if needed to loosen the sauce. Toss gently to coat evenly.

  • 6

    Plate the dish and serve warm, enjoying the fresh and creamy flavors with every bite.