YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Spinach Ravioli with Herb Sauce
Enjoy this elegant dish with delicate, handmade whole wheat ravioli stuffed with creamy low-fat ricotta and fresh spinach, all paired with a vibrant herb sauce made from nonfat Greek yogurt, basil, parsley, garlic, and a touch of olive oil and lemon juice. The flavors meld beautifully, creating a light but satisfying meal perfect for any time of day.
INGREDIENTS
30g Whole Wheat Flour
1 large Egg
125g Low-Fat Ricotta
30g Fresh Spinach
100g Nonfat Greek Yogurt
5g Fresh Basil
5g Fresh Parsley
1 Garlic Clove
1 tsp Olive Oil
10g Lemon Juice
PREPARATION
In a bowl, combine the whole wheat flour with the egg. Knead until a smooth dough forms, wrap it in plastic and allow it to rest for 30 minutes.
Meanwhile, in another bowl, mix the low-fat ricotta with finely chopped fresh spinach. Season lightly with salt and pepper, creating the filling.
Once the dough has rested, roll it out thinly on a floured surface. Spoon small mounds of the ricotta-spinach filling about 1 inch apart over half the dough.
Fold the dough over and press around each mound to seal, forming ravioli. Ensure that the edges are tightly sealed.
Bring a pot of salted water to a gentle boil. Gently place the ravioli in the boiling water and cook for 3-4 minutes until they float to the surface.
While the ravioli cooks, prepare the herb sauce by combining the nonfat Greek yogurt, fresh basil, fresh parsley, minced garlic, olive oil, and lemon juice in a blender or food processor. Blend until smooth and season with salt and pepper to taste.
Drain the cooked ravioli and plate them. Drizzle the vibrant herb sauce over the top and serve immediately.