Ricotta Spinach Ravioli with Herb-Roasted Tomato Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ricotta Spinach Ravioli with Herb-Roasted Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Ricotta Spinach Ravioli with Herb-Roasted Tomato Sauce

Enjoy a homemade delight featuring tender ricotta and spinach-stuffed whole wheat ravioli bathed in a fragrant herb-roasted tomato sauce. This dish perfectly marries a creamy, savory filling with a vibrant, garlicky tomato sauce, creating a satisfying meal that hits the spot for both taste and nutrition.

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NUTRITION

581kcal
Protein
34.9g
Fat
16g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour (60g)

2 Egg Whites (approx. 66g total)

1/2 cup Low-Fat Ricotta Cheese (124g)

1 cup Cooked Spinach (180g)

1 cup Chopped Tomatoes (180g)

1 tsp Olive Oil (4.5g)

1 Garlic Clove

2 Tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    In a bowl, combine the whole wheat flour and egg whites to form a smooth dough. If needed, lightly knead until elastic, then wrap and let rest for 20 minutes.

  • 2

    Meanwhile, in another bowl, mix the low-fat ricotta cheese with the cooked spinach. Season with a pinch of salt and pepper. Set aside this filling.

  • 3

    Roll the dough out on a lightly floured surface until thin. Cut into squares or circles of desired size.

  • 4

    Place a small spoonful of the ricotta-spinach filling in the center of each dough piece. Moisten the edges with water, fold over and press to seal, forming ravioli.

  • 5

    Preheat the oven to 400°F (200°C). On a baking tray, combine chopped tomatoes, olive oil, minced garlic, and fresh herbs. Season with salt and pepper. Roast in the oven for about 15 minutes until the tomatoes soften and the flavors meld.

  • 6

    While the sauce is roasting, boil a pot of water and gently drop the ravioli in. Cook for 3-4 minutes or until they float to the top, indicating they are done. Remove with a slotted spoon.

  • 7

    Plate the ravioli and spoon the warm herb-roasted tomato sauce over them. Garnish with additional fresh herbs if desired and serve immediately.

Ricotta Spinach Ravioli with Herb-Roasted Tomato Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ricotta Spinach Ravioli with Herb-Roasted Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Ricotta Spinach Ravioli with Herb-Roasted Tomato Sauce

Enjoy a homemade delight featuring tender ricotta and spinach-stuffed whole wheat ravioli bathed in a fragrant herb-roasted tomato sauce. This dish perfectly marries a creamy, savory filling with a vibrant, garlicky tomato sauce, creating a satisfying meal that hits the spot for both taste and nutrition.

NUTRITION

581kcal
Protein
34.9g
Fat
16g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Wheat Flour (60g)

2 Egg Whites (approx. 66g total)

1/2 cup Low-Fat Ricotta Cheese (124g)

1 cup Cooked Spinach (180g)

1 cup Chopped Tomatoes (180g)

1 tsp Olive Oil (4.5g)

1 Garlic Clove

2 Tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    In a bowl, combine the whole wheat flour and egg whites to form a smooth dough. If needed, lightly knead until elastic, then wrap and let rest for 20 minutes.

  • 2

    Meanwhile, in another bowl, mix the low-fat ricotta cheese with the cooked spinach. Season with a pinch of salt and pepper. Set aside this filling.

  • 3

    Roll the dough out on a lightly floured surface until thin. Cut into squares or circles of desired size.

  • 4

    Place a small spoonful of the ricotta-spinach filling in the center of each dough piece. Moisten the edges with water, fold over and press to seal, forming ravioli.

  • 5

    Preheat the oven to 400°F (200°C). On a baking tray, combine chopped tomatoes, olive oil, minced garlic, and fresh herbs. Season with salt and pepper. Roast in the oven for about 15 minutes until the tomatoes soften and the flavors meld.

  • 6

    While the sauce is roasting, boil a pot of water and gently drop the ravioli in. Cook for 3-4 minutes or until they float to the top, indicating they are done. Remove with a slotted spoon.

  • 7

    Plate the ravioli and spoon the warm herb-roasted tomato sauce over them. Garnish with additional fresh herbs if desired and serve immediately.