YOUR SOLIN GENERATED RECIPE
Ricotta-Spinach Ravioli with Roasted Garlic Cream Sauce
Enjoy a light yet satisfying pasta dish featuring tender homemade whole wheat ravioli filled with part-skim ricotta and vibrant spinach. Topped with a silky roasted garlic cream sauce enhanced with a delicate drizzle of extra ricotta and accented with fresh parsley, this meal brings a burst of comforting flavors with a bright, modern twist.
INGREDIENTS
50g Whole Wheat Pasta Dough
4 oz Part-Skim Ricotta Cheese (Filling)
1 cup Fresh Spinach
2.5 oz Extra Part-Skim Ricotta Cheese (Sauce Topping)
1/4 cup Low-Fat Cream
1/4 cup Low-Fat Milk
1 clove Garlic
1 tbsp Fresh Parsley
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F. Place the garlic (in its unpeeled clove) on a piece of foil, drizzle lightly with water, and wrap to roast for 15-20 minutes until soft and fragrant.
Meanwhile, prepare the ravioli filling by mixing the part-skim ricotta cheese with the fresh spinach and a pinch of salt and pepper. Set aside.
Roll out your whole wheat pasta dough to create thin sheets. Cut the dough into even squares or circles, place a dollop of the ricotta-spinach mixture in the center of each, then cover with another piece of dough and press edges to seal.
Bring a pot of salted water to a gentle boil and cook the ravioli for 3-5 minutes or until they float, indicating they are cooked through. Drain and set aside.
In a small saucepan over medium heat, squeeze the roasted garlic from its skin into the pan. Add low-fat cream and low-fat milk, stirring to combine into a smooth sauce. Let it heat through gently; do not boil.
Plate the cooked ravioli and drizzle the roasted garlic cream sauce evenly over them. Top with the extra part-skim ricotta cheese and garnish with fresh parsley, adding an extra pinch of salt and pepper if desired.
Serve immediately and enjoy your delicious, protein-balanced meal.