Ricotta-Spinach Stuffed Ravioli with Herb-Roasted Tomato Sauce

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

Ricotta-Spinach Stuffed Ravioli with Herb-Roasted Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Ricotta-Spinach Stuffed Ravioli with Herb-Roasted Tomato Sauce

Enjoy a vibrant plate of ricotta-spinach stuffed ravioli bathed in a fragrant herb-roasted tomato sauce. The dish combines the creamy, delicate filling with tender pasta and a zesty, roasted tomato sauce elevated by hints of basil and garlic.

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NUTRITION

566kcal
Protein
37.2g
Fat
15.4g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Part-Skim Ricotta (124g)

100g Fresh Spinach

200g Whole Wheat Cheese Ravioli

1 cup Diced Tomatoes (240g)

1 teaspoon Olive Oil

4 tablespoons Fresh Basil, chopped

1/4 cup Plain Nonfat Greek Yogurt (60g)

1 Garlic clove

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, gently mix the ricotta with the fresh spinach to form the stuffing for the ravioli if not already stuffed. Alternatively, use pre-stuffed ricotta-spinach ravioli.

  • 3

    Spread diced tomatoes on a baking sheet, drizzle with olive oil, add minced garlic, and sprinkle with chopped basil. Roast in the oven for 15-20 minutes until the tomatoes are soft and slightly caramelized.

  • 4

    While the tomatoes roast, cook the whole wheat cheese ravioli according to package instructions until al dente. Drain well.

  • 5

    In a small saucepan, combine the roasted tomatoes with a dollop of Greek yogurt, stirring to create a creamy herb-infused sauce. Season with salt and pepper to taste.

  • 6

    Plate the cooked ravioli, drizzle the herb-roasted tomato sauce over them, and garnish with extra fresh basil if desired. Serve warm.

Ricotta-Spinach Stuffed Ravioli with Herb-Roasted Tomato Sauce

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

Ricotta-Spinach Stuffed Ravioli with Herb-Roasted Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Ricotta-Spinach Stuffed Ravioli with Herb-Roasted Tomato Sauce

Enjoy a vibrant plate of ricotta-spinach stuffed ravioli bathed in a fragrant herb-roasted tomato sauce. The dish combines the creamy, delicate filling with tender pasta and a zesty, roasted tomato sauce elevated by hints of basil and garlic.

NUTRITION

566kcal
Protein
37.2g
Fat
15.4g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Part-Skim Ricotta (124g)

100g Fresh Spinach

200g Whole Wheat Cheese Ravioli

1 cup Diced Tomatoes (240g)

1 teaspoon Olive Oil

4 tablespoons Fresh Basil, chopped

1/4 cup Plain Nonfat Greek Yogurt (60g)

1 Garlic clove

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, gently mix the ricotta with the fresh spinach to form the stuffing for the ravioli if not already stuffed. Alternatively, use pre-stuffed ricotta-spinach ravioli.

  • 3

    Spread diced tomatoes on a baking sheet, drizzle with olive oil, add minced garlic, and sprinkle with chopped basil. Roast in the oven for 15-20 minutes until the tomatoes are soft and slightly caramelized.

  • 4

    While the tomatoes roast, cook the whole wheat cheese ravioli according to package instructions until al dente. Drain well.

  • 5

    In a small saucepan, combine the roasted tomatoes with a dollop of Greek yogurt, stirring to create a creamy herb-infused sauce. Season with salt and pepper to taste.

  • 6

    Plate the cooked ravioli, drizzle the herb-roasted tomato sauce over them, and garnish with extra fresh basil if desired. Serve warm.