YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes
Savor the delicate balance of tender spinach ricotta ravioli bathed in a luxuriously creamy ricotta sauce and crowned with herb-roasted tomatoes. Finished with a dusting of sharp Parmesan and a drizzle of olive oil, this dish offers a beautifully harmonious medley of textures and flavors—rich, bright, and utterly satisfying.
INGREDIENTS
120g Spinach Ricotta Ravioli
75g Part-Skim Ricotta Cheese
120g Tomatoes
1 tsp Olive Oil
30g Grated Parmesan Cheese
4 leaves Fresh Basil
PREPARATION
Preheat your oven to 400°F (200°C). Halve the tomatoes and place them on a baking tray.
Drizzle the tomatoes with olive oil and lightly season with salt, pepper, and a sprinkle of fresh basil. Roast in the oven for 12-15 minutes until they begin to caramelize.
Meanwhile, cook the spinach ricotta ravioli in a large pot of boiling, salted water according to the package or recipe instructions until al dente. Drain and set aside.
In a small saucepan over medium heat, warm the part-skim ricotta cheese to create a light, creamy sauce. Stir continuously to prevent sticking, and season with a pinch of salt and pepper.
Combine the cooked ravioli with the warmed ricotta sauce on a serving plate.
Top with the roasted tomatoes, then sprinkle the grated Parmesan cheese and garnish with fresh basil leaves.
Serve immediately and enjoy the contrast of creamy pasta, tangy tomatoes, and savory Parmesan.