Creamy Ricotta-Spinach Ravioli with Herb-Roasted Tomatoes

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

Creamy Ricotta-Spinach Ravioli with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Ravioli with Herb-Roasted Tomatoes

Enjoy a comforting plate of whole wheat cheese ravioli enveloped in a rich, creamy blend of low-fat ricotta and fresh spinach, crowned with sweet, herb-roasted grape tomatoes. This dish harmonizes textures and flavors, combining a delicate lightness with a burst of herbal freshness and roasted tang.

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NUTRITION

555kcal
Protein
32.5g
Fat
24.7g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

100g Whole Wheat Cheese Ravioli

1/2 cup Low-Fat Ricotta Cheese

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Fresh Spinach

1/2 cup Grape Tomatoes

1 tsp Olive Oil

1 clove Garlic, minced

3 sprigs Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, toss the grape tomatoes with olive oil, minced garlic, a few torn basil leaves, salt, and pepper.

  • 3

    Spread the tomatoes on a baking sheet and roast in the oven for 10-12 minutes until they are softened and slightly caramelized.

  • 4

    While tomatoes are roasting, cook the whole wheat cheese ravioli according to package directions. Drain and set aside.

  • 5

    In a separate bowl, gently mix the cooked ravioli with 1/2 cup low-fat ricotta and fresh spinach.

  • 6

    Once the tomatoes are done, remove them from the oven and combine with the additional 1/4 cup of low-fat ricotta to create a creamy, herbed topping.

  • 7

    Plate the mixed ravioli and spinach, then spoon the herb-roasted tomato mixture over the top.

  • 8

    Garnish with extra fresh basil, a sprinkle of salt and pepper, and serve warm.

Creamy Ricotta-Spinach Ravioli with Herb-Roasted Tomatoes

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

Creamy Ricotta-Spinach Ravioli with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Ravioli with Herb-Roasted Tomatoes

Enjoy a comforting plate of whole wheat cheese ravioli enveloped in a rich, creamy blend of low-fat ricotta and fresh spinach, crowned with sweet, herb-roasted grape tomatoes. This dish harmonizes textures and flavors, combining a delicate lightness with a burst of herbal freshness and roasted tang.

NUTRITION

555kcal
Protein
32.5g
Fat
24.7g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

100g Whole Wheat Cheese Ravioli

1/2 cup Low-Fat Ricotta Cheese

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Fresh Spinach

1/2 cup Grape Tomatoes

1 tsp Olive Oil

1 clove Garlic, minced

3 sprigs Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, toss the grape tomatoes with olive oil, minced garlic, a few torn basil leaves, salt, and pepper.

  • 3

    Spread the tomatoes on a baking sheet and roast in the oven for 10-12 minutes until they are softened and slightly caramelized.

  • 4

    While tomatoes are roasting, cook the whole wheat cheese ravioli according to package directions. Drain and set aside.

  • 5

    In a separate bowl, gently mix the cooked ravioli with 1/2 cup low-fat ricotta and fresh spinach.

  • 6

    Once the tomatoes are done, remove them from the oven and combine with the additional 1/4 cup of low-fat ricotta to create a creamy, herbed topping.

  • 7

    Plate the mixed ravioli and spinach, then spoon the herb-roasted tomato mixture over the top.

  • 8

    Garnish with extra fresh basil, a sprinkle of salt and pepper, and serve warm.