Herb-Ricotta Spinach Ravioli with Roasted Garlic Sauce

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

Herb-Ricotta Spinach Ravioli with Roasted Garlic Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Spinach Ravioli with Roasted Garlic Sauce

Delight in a comforting plate of spinach and ricotta stuffed whole wheat ravioli dressed in a silky roasted garlic sauce, finished with dollops of creamy ricotta, a sprinkle of Parmesan, and a perfectly poached egg. This flavorful dish delivers a balanced blend of hearty textures, vibrant herb accents, and a subtly sweet garlic infusion.

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NUTRITION

565kcal
Protein
32.1g
Fat
18g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

150 grams Spinach Stuffed Whole Wheat Ravioli

1/4 cup Low-Fat Ricotta Cheese

1 tbsp Grated Parmesan Cheese

1 large Poached Egg

3 Roasted Garlic Cloves

1 tsp Olive Oil

1/4 cup Vegetable Broth

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PREPARATION

  • 1

    Preheat the oven to 400°F. Place the unpeeled garlic cloves on a piece of foil, drizzle with a tiny amount of olive oil, and wrap tightly. Roast in the oven for about 20 minutes until soft and fragrant.

  • 2

    Meanwhile, bring a pot of salted water to a boil and cook the spinach stuffed whole wheat ravioli according to package instructions until al dente. Drain and set aside.

  • 3

    While the ravioli cooks, prepare the roasted garlic sauce. Squeeze the softened garlic cloves into a small bowl, add 1 tsp olive oil and 1/4 cup vegetable broth, and stir until a smooth, slightly chunky sauce forms.

  • 4

    In a serving bowl, gently toss the cooked ravioli with the roasted garlic sauce ensuring they are evenly coated.

  • 5

    Plate the sauced ravioli, then dollop the 1/4 cup of low-fat ricotta cheese over the top. Sprinkle the grated Parmesan cheese evenly.

  • 6

    Top the dish with a freshly poached egg to add an extra boost of richness and protein.

  • 7

    Garnish with a few fresh basil leaves or a light grind of black pepper if desired, then serve warm.

Herb-Ricotta Spinach Ravioli with Roasted Garlic Sauce

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

Herb-Ricotta Spinach Ravioli with Roasted Garlic Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Spinach Ravioli with Roasted Garlic Sauce

Delight in a comforting plate of spinach and ricotta stuffed whole wheat ravioli dressed in a silky roasted garlic sauce, finished with dollops of creamy ricotta, a sprinkle of Parmesan, and a perfectly poached egg. This flavorful dish delivers a balanced blend of hearty textures, vibrant herb accents, and a subtly sweet garlic infusion.

NUTRITION

565kcal
Protein
32.1g
Fat
18g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

150 grams Spinach Stuffed Whole Wheat Ravioli

1/4 cup Low-Fat Ricotta Cheese

1 tbsp Grated Parmesan Cheese

1 large Poached Egg

3 Roasted Garlic Cloves

1 tsp Olive Oil

1/4 cup Vegetable Broth

PREPARATION

  • 1

    Preheat the oven to 400°F. Place the unpeeled garlic cloves on a piece of foil, drizzle with a tiny amount of olive oil, and wrap tightly. Roast in the oven for about 20 minutes until soft and fragrant.

  • 2

    Meanwhile, bring a pot of salted water to a boil and cook the spinach stuffed whole wheat ravioli according to package instructions until al dente. Drain and set aside.

  • 3

    While the ravioli cooks, prepare the roasted garlic sauce. Squeeze the softened garlic cloves into a small bowl, add 1 tsp olive oil and 1/4 cup vegetable broth, and stir until a smooth, slightly chunky sauce forms.

  • 4

    In a serving bowl, gently toss the cooked ravioli with the roasted garlic sauce ensuring they are evenly coated.

  • 5

    Plate the sauced ravioli, then dollop the 1/4 cup of low-fat ricotta cheese over the top. Sprinkle the grated Parmesan cheese evenly.

  • 6

    Top the dish with a freshly poached egg to add an extra boost of richness and protein.

  • 7

    Garnish with a few fresh basil leaves or a light grind of black pepper if desired, then serve warm.