YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Spinach Ravioli with Garlic Herb Sauce
Delight in a vibrant twist on classic ravioli featuring tender, homemade whole wheat pasta pockets filled with a creamy blend of part-skim ricotta and nutrient-packed spinach. Finished with a zesty garlic herb sauce and succulent shrimp topping, this dish strikes the perfect balance between indulgence and nourishment.
INGREDIENTS
50g Whole Wheat Flour
1/2 cup Part-Skim Ricotta Cheese
1 cup Cooked Spinach
3 ounces Cooked Shrimp
1 tsp Olive Oil
1 clove Garlic
2 tbsp Fresh Basil
PREPARATION
In a small bowl, combine part-skim ricotta cheese with the cooked spinach. Season lightly with salt and pepper, and mix until well blended.
Prepare a simple pasta dough by mixing 50g whole wheat flour with a drizzle of water to form a smooth, elastic dough. Roll out the dough into a thin sheet on a lightly floured surface.
Cut the dough into 2-inch squares. Place a small spoonful of the ricotta-spinach filling in the center of each square. Moisten the edges with a little water, fold over to form triangles or rectangles, and press firmly to seal the edges.
Bring a pot of salted water to a boil and gently drop in the ravioli. Cook for 3-4 minutes or until they float to the top and the dough is tender. Remove with a slotted spoon.
While the ravioli cooks, heat 1 tsp olive oil in a small pan over low-medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chopped fresh basil and remove from heat to preserve the herb flavors.
Plate the cooked ravioli and drizzle the garlic herb sauce over them. Top with the cooked shrimp and serve immediately.