Ricotta-Spinach Ravioli with Roasted Garlic Cream Sauce

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

Ricotta-Spinach Ravioli with Roasted Garlic Cream Sauce

YOUR SOLIN GENERATED RECIPE

Ricotta-Spinach Ravioli with Roasted Garlic Cream Sauce

Savor a delightful plate of ricotta-spinach ravioli dressed in a silky roasted garlic cream sauce and accented with tender, grilled chicken. This dish balances the creamy, herbal flavors of the sauce with the bright, fresh spinach and a hint of garlic for depth. The subtle smoky character of grilled chicken elevates the meal into a wholesome, satisfying dinner that's both elegant and nourishing.

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NUTRITION

548kcal
Protein
41.8g
Fat
15g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

1 serving (150g) Ricotta-Spinach Ravioli

1/4 cup Low-Fat Milk (2%)

1 oz Low-Fat Cream Cheese

2 cloves Roasted Garlic

1 cup Fresh Spinach

2 oz Grilled Chicken Breast

Fresh Basil garnish (3 sprigs)

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PREPARATION

  • 1

    Preheat your oven to 400°F if you need to roast the garlic. Wrap a head of garlic in foil and roast until soft, about 30-35 minutes, then squeeze out 2 cloves worth of roasted garlic, or use pre-roasted garlic if available.

  • 2

    While the garlic roasts, cook the ricotta-spinach ravioli according to package directions until al dente. Drain and set aside.

  • 3

    In a small saucepan over medium-low heat, combine the low-fat milk and low-fat cream cheese. Whisk continuously until the mixture is smooth and begins to thicken slightly.

  • 4

    Stir in the mashed roasted garlic into the cream sauce. Add the fresh spinach and allow it to wilt into the sauce for about 1-2 minutes.

  • 5

    Slice the grilled chicken breast into thin strips.

  • 6

    Toss the cooked ravioli gently in the roasted garlic cream sauce until evenly coated. Plate the ravioli and arrange the grilled chicken slices on top.

  • 7

    Garnish with fresh basil sprigs, and serve immediately.

Ricotta-Spinach Ravioli with Roasted Garlic Cream Sauce

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

Ricotta-Spinach Ravioli with Roasted Garlic Cream Sauce

YOUR SOLIN GENERATED RECIPE

Ricotta-Spinach Ravioli with Roasted Garlic Cream Sauce

Savor a delightful plate of ricotta-spinach ravioli dressed in a silky roasted garlic cream sauce and accented with tender, grilled chicken. This dish balances the creamy, herbal flavors of the sauce with the bright, fresh spinach and a hint of garlic for depth. The subtle smoky character of grilled chicken elevates the meal into a wholesome, satisfying dinner that's both elegant and nourishing.

NUTRITION

548kcal
Protein
41.8g
Fat
15g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

1 serving (150g) Ricotta-Spinach Ravioli

1/4 cup Low-Fat Milk (2%)

1 oz Low-Fat Cream Cheese

2 cloves Roasted Garlic

1 cup Fresh Spinach

2 oz Grilled Chicken Breast

Fresh Basil garnish (3 sprigs)

PREPARATION

  • 1

    Preheat your oven to 400°F if you need to roast the garlic. Wrap a head of garlic in foil and roast until soft, about 30-35 minutes, then squeeze out 2 cloves worth of roasted garlic, or use pre-roasted garlic if available.

  • 2

    While the garlic roasts, cook the ricotta-spinach ravioli according to package directions until al dente. Drain and set aside.

  • 3

    In a small saucepan over medium-low heat, combine the low-fat milk and low-fat cream cheese. Whisk continuously until the mixture is smooth and begins to thicken slightly.

  • 4

    Stir in the mashed roasted garlic into the cream sauce. Add the fresh spinach and allow it to wilt into the sauce for about 1-2 minutes.

  • 5

    Slice the grilled chicken breast into thin strips.

  • 6

    Toss the cooked ravioli gently in the roasted garlic cream sauce until evenly coated. Plate the ravioli and arrange the grilled chicken slices on top.

  • 7

    Garnish with fresh basil sprigs, and serve immediately.