YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ricotta Ravioli with Fresh Herbs
Savor the homemade goodness of these delicate whole wheat ravioli filled with a creamy blend of low‐fat ricotta, Greek yogurt, and fresh spinach, accented with a hint of extra egg white for added protein. Each tender pocket is finished with a drizzle of olive oil and a sprinkle of aromatic Parmesan and chopped fresh basil and parsley, delivering a balanced, satisfying meal that delights the palate.
INGREDIENTS
1/4 cup whole wheat flour (30g)
1 large egg (50g)
1 egg white (33g)
1/3 cup low-fat ricotta cheese (80g)
1/3 cup plain nonfat Greek yogurt (80g)
1 cup fresh chopped spinach (30g)
1 tsp olive oil (5g)
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1 tbsp grated Parmesan cheese (5g)
PREPARATION
In a mixing bowl, combine the whole wheat flour, whole egg, and a small pinch of salt. Mix until a dough begins to form; if needed, add a few drops of water.
Knead the dough lightly on a floured surface until it is smooth and elastic. Cover and let rest for at least 30 minutes.
While the dough is resting, prepare the filling by mixing low-fat ricotta cheese, plain nonfat Greek yogurt, chopped fresh spinach, egg white, and chopped basil and parsley in a bowl. Season with a pinch of salt and pepper.
Roll out the dough thinly on a floured surface. Cut into rectangles or use a ravioli cutter for uniform shapes.
Place a small spoonful of the ricotta-spinach filling in the center of each dough piece, then cover with another similar piece of dough. Press around the edges to seal, ensuring no air pockets are trapped.
Bring a large pot of water to a gentle boil and add a pinch of salt. Gently drop in the ravioli and cook for 3-4 minutes, or until they float and the dough is tender.
Drain the ravioli and drizzle with olive oil. Sprinkle grated Parmesan cheese and a bit more fresh basil and parsley on top before serving.