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

Savor this enticing dish featuring tender whole wheat pasta pockets filled with a velvety blend of part-skim ricotta, fresh spinach, and a touch of egg white for extra protein. The ravioli is enveloped in a robust, roasted garlic sauce accentuated with bright lemon and fragrant herbs for a light yet satisfying meal.

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NUTRITION

505kcal
Protein
34.4g
Fat
17.5g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Pasta Sheets (cooked, ~140g)

3/4 cup Part-Skim Ricotta Cheese (~90g)

1 cup Fresh Spinach (~30g)

1 large Egg White (~17g)

3 cloves Roasted Garlic (~9g)

1 teaspoon Olive Oil (~5g)

1 handful Fresh Basil (~5g)

1 handful Fresh Parsley (~5g)

1 teaspoon Lemon Juice (~5g)

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PREPARATION

  • 1

    Prepare the pasta dough by rolling out cooked whole wheat pasta sheets, or use pre-made whole wheat pasta sheets if available.

  • 2

    In a bowl, combine the part-skim ricotta, fresh spinach, and egg white. Finely chop the basil and parsley and mix into the filling. Season lightly with salt and pepper.

  • 3

    Place spoonfuls of the ricotta-spinach mixture onto the pasta sheet, fold and seal to form ravioli.

  • 4

    For the garlic sauce, roast garlic cloves (or use pre-roasted garlic) until soft. Blend the roasted garlic with olive oil and lemon juice until smooth.

  • 5

    Warm the garlic sauce in a small pan over low heat, then gently toss with the prepared ravioli.

  • 6

    Plate the ravioli and drizzle with additional sauce if desired. Garnish with extra fresh herbs and serve immediately.

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

Savor this enticing dish featuring tender whole wheat pasta pockets filled with a velvety blend of part-skim ricotta, fresh spinach, and a touch of egg white for extra protein. The ravioli is enveloped in a robust, roasted garlic sauce accentuated with bright lemon and fragrant herbs for a light yet satisfying meal.

NUTRITION

505kcal
Protein
34.4g
Fat
17.5g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Pasta Sheets (cooked, ~140g)

3/4 cup Part-Skim Ricotta Cheese (~90g)

1 cup Fresh Spinach (~30g)

1 large Egg White (~17g)

3 cloves Roasted Garlic (~9g)

1 teaspoon Olive Oil (~5g)

1 handful Fresh Basil (~5g)

1 handful Fresh Parsley (~5g)

1 teaspoon Lemon Juice (~5g)

PREPARATION

  • 1

    Prepare the pasta dough by rolling out cooked whole wheat pasta sheets, or use pre-made whole wheat pasta sheets if available.

  • 2

    In a bowl, combine the part-skim ricotta, fresh spinach, and egg white. Finely chop the basil and parsley and mix into the filling. Season lightly with salt and pepper.

  • 3

    Place spoonfuls of the ricotta-spinach mixture onto the pasta sheet, fold and seal to form ravioli.

  • 4

    For the garlic sauce, roast garlic cloves (or use pre-roasted garlic) until soft. Blend the roasted garlic with olive oil and lemon juice until smooth.

  • 5

    Warm the garlic sauce in a small pan over low heat, then gently toss with the prepared ravioli.

  • 6

    Plate the ravioli and drizzle with additional sauce if desired. Garnish with extra fresh herbs and serve immediately.