YOUR SOLIN GENERATED RECIPE
Ricotta-Spinach Stuffed Ravioli with Herb-Roasted Tomato Sauce
Enjoy a comforting dish featuring tender whole wheat ravioli stuffed with a light ricotta and fresh spinach filling, all smothered in a vibrant herb-roasted tomato sauce accented with a sprinkle of Parmesan. Each bite delivers a delightful medley of textures and flavors that elevate a familiar Italian classic into a satisfying, nutritious meal.
INGREDIENTS
1.25 servings Whole Wheat Ravioli (175g)
0.33 cup Part-Skim Ricotta Cheese (80g)
1 cup Fresh Spinach (30g)
1 cup Diced Tomatoes (180g)
0.5 teaspoon Extra Virgin Olive Oil
0.25 cup Grated Parmesan Cheese (20g)
1 Egg White (33g)
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the ricotta cheese, fresh spinach, and egg white. Stir until well mixed; season with a pinch of salt, pepper, and your choice of dried herbs (such as basil or oregano).
If making homemade stuffed ravioli, roll out fresh whole wheat pasta dough and spoon small dollops of the ricotta-spinach mixture onto the pasta sheet. Cover with another sheet and cut into individual ravioli. Alternatively, if using pre-made ravioli, gently stir in the filling ingredients to enhance flavor.
Arrange the ravioli in a baking dish. In a separate bowl, toss the diced tomatoes with extra virgin olive oil and a sprinkle of grated Parmesan cheese, along with additional herbs if desired.
Pour the tomato mixture over the ravioli ensuring they are evenly coated.
Bake in the preheated oven for 12-15 minutes until the sauce is bubbly and the ravioli are heated through.
Finish with an additional light sprinkle of Parmesan and fresh herbs if available before serving.