YOUR SOLIN GENERATED RECIPE
Herb-Ricotta Spinach Ravioli with Roasted Garlic Sauce
Enjoy a comforting plate of homemade herb-ricotta spinach ravioli tossed in a fragrant roasted garlic tomato sauce, finished with a sprinkle of Parmesan and a side of grilled chicken breast for an extra protein kick. The dish delivers a harmonious blend of creamy, tangy, and roasted flavors with a light, fresh finish from basil and spinach.
INGREDIENTS
1/2 cup part-skim ricotta (125g)
1 cup cooked whole wheat pasta (100g)
1 cup fresh spinach/mixed herbs (30g)
2 cloves roasted garlic (6g)
1/2 cup halved cherry tomatoes (75g)
1 tsp extra virgin olive oil (5g)
2 tbsp grated Parmesan cheese (10g)
3 ounces grilled chicken breast (85g)
PREPARATION
Prepare the ravioli filling by mixing the part-skim ricotta with finely chopped spinach and herbs. Adjust seasoning to taste.
Roll out whole wheat pasta dough thinly, cut into squares or circles, and place a dollop of the ricotta-spinach mixture in the center of each piece. Fold and seal the edges to form ravioli.
Boil a large pot of salted water. Cook the ravioli in the boiling water for 3-4 minutes until they float to the surface, then drain.
For the roasted garlic sauce, roast garlic cloves (you can roast them in the oven until soft) and blend them slightly with halved cherry tomatoes. In a small pan, heat extra virgin olive oil and toss in the tomato-garlic mixture, warming it gently to meld the flavors. Season with salt and fresh basil.
Plate the cooked ravioli, drizzle generously with the roasted garlic tomato sauce, and sprinkle with grated Parmesan cheese.
Top the dish with sliced grilled chicken breast to boost the protein content, achieving a balanced meal.
Serve immediately and enjoy this flavorful, balanced meal perfect for any time of day.