YOUR SOLIN GENERATED RECIPE
Ricotta Spinach Ravioli with Herb-Garlic Sauce
A fresh and elegant twist on classic ravioli, featuring tender whole wheat pasta pockets filled with a creamy blend of low-fat ricotta, wilted spinach, and a touch of egg white for extra lift. This dish is dressed in a vibrant herb-garlic sauce that elevates the flavors, offering a satisfying meal with a balanced profile perfect for any time of day.
INGREDIENTS
1 serving Whole Wheat Ravioli (150g)
1/3 cup Low-Fat Ricotta Cheese (80g)
1 cup Fresh Spinach
1 Egg White
2 tbsp Grated Parmesan Cheese
1 tsp Olive Oil
1 Garlic Clove
1 tbsp Fresh Basil
1 tbsp Fresh Parsley
1 tsp Lemon Juice
Salt and Pepper to taste
PREPARATION
In a bowl, combine the low-fat ricotta, fresh spinach, egg white, and grated Parmesan. Season lightly with salt and pepper.
Roll out your whole wheat pasta dough and cut into squares. Place a teaspoon of the ricotta-spinach mixture in the center of each square, fold over to create a ravioli, and seal the edges.
Bring a pot of lightly salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the top.
Meanwhile, heat the olive oil in a small pan over medium heat. Sauté the minced garlic until fragrant, then stir in the chopped basil, parsley, and lemon juice.
Drain the ravioli and transfer them to a serving bowl. Drizzle the herb-garlic sauce over the top and toss gently to coat.
Serve immediately while warm, enjoying the fresh flavors and balanced texture of the dish.