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

Savor homemade whole wheat ravioli generously filled with a light blend of low-fat ricotta, fresh spinach, and an egg white boost—all crowned with a vibrant herb sauce. This dish delights with its soft pasta pockets, creamy filling, and refreshing tang from lemon and fresh basil, making it an inviting meal for any time of day.

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NUTRITION

507kcal
Protein
32.1g
Fat
15g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

150g Whole Wheat Pasta (Ravioli)

1/2 cup Low-Fat Ricotta Cheese

1 cup Cooked Spinach

1 large Egg White

1/4 cup Fresh Basil

1/4 cup Fresh Parsley

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Prepare the ravioli by mixing the low-fat ricotta, cooked spinach, and egg white in a bowl. Season with a pinch of salt and pepper if desired.

  • 2

    Roll out whole wheat dough and cut into squares or circles, placing a dollop of the ricotta-spinach mixture in the center of each. Seal the edges well to form ravioli.

  • 3

    For the herb sauce, blend together the fresh basil, parsley, garlic, lemon juice, and olive oil until smooth. Adjust seasoning to taste.

  • 4

    Cook the ravioli in a pot of boiling water for 3-4 minutes or until they float to the top, indicating they are done.

  • 5

    Drain the ravioli and gently toss with the herb sauce, or drizzle the sauce over the plated ravioli.

  • 6

    Serve immediately while warm and enjoy the creamy, herbaceous flavors of this comforting dish.

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

Savor homemade whole wheat ravioli generously filled with a light blend of low-fat ricotta, fresh spinach, and an egg white boost—all crowned with a vibrant herb sauce. This dish delights with its soft pasta pockets, creamy filling, and refreshing tang from lemon and fresh basil, making it an inviting meal for any time of day.

NUTRITION

507kcal
Protein
32.1g
Fat
15g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

150g Whole Wheat Pasta (Ravioli)

1/2 cup Low-Fat Ricotta Cheese

1 cup Cooked Spinach

1 large Egg White

1/4 cup Fresh Basil

1/4 cup Fresh Parsley

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Prepare the ravioli by mixing the low-fat ricotta, cooked spinach, and egg white in a bowl. Season with a pinch of salt and pepper if desired.

  • 2

    Roll out whole wheat dough and cut into squares or circles, placing a dollop of the ricotta-spinach mixture in the center of each. Seal the edges well to form ravioli.

  • 3

    For the herb sauce, blend together the fresh basil, parsley, garlic, lemon juice, and olive oil until smooth. Adjust seasoning to taste.

  • 4

    Cook the ravioli in a pot of boiling water for 3-4 minutes or until they float to the top, indicating they are done.

  • 5

    Drain the ravioli and gently toss with the herb sauce, or drizzle the sauce over the plated ravioli.

  • 6

    Serve immediately while warm and enjoy the creamy, herbaceous flavors of this comforting dish.