YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ricotta Ravioli with Herb Sauce
Delight in homemade whole wheat ravioli filled with a velvety blend of part-skim ricotta and fresh spinach, enveloped in tender pasta pockets. Finished with a vibrant herb sauce featuring basil, parsley, a hint of lemon, and a sprinkle of Parmesan, this dish offers a comforting yet refined flavor experience.
INGREDIENTS
40g Whole Wheat Flour
1 large Egg
80g Part-Skim Ricotta Cheese
30g Fresh Spinach
5g Fresh Basil
5g Fresh Parsley
1 tsp Extra Virgin Olive Oil
1 tsp Fresh Lemon Juice
20g Grated Parmesan Cheese
PREPARATION
In a medium bowl, combine the whole wheat flour with the egg to form a smooth dough. Knead briefly until the mixture comes together, then cover and let rest for about 15 minutes.
Meanwhile, prepare the filling by finely chopping the fresh spinach and mixing it with the part-skim ricotta cheese. Season lightly with salt and pepper to taste.
Roll out the rested dough on a lightly floured surface until thin. Using a round cutter (or glass), cut out circles approximately 3 inches in diameter.
Place a small spoonful of the ricotta and spinach mixture in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal, ensuring no air pockets.
Bring a large pot of salted water to a gentle boil. Carefully lower the ravioli into the water and cook for 3-4 minutes or until they float to the surface and are tender.
While the ravioli cooks, prepare the herb sauce by blending the fresh basil, parsley, extra virgin olive oil, and fresh lemon juice until smooth. Stir in the grated Parmesan cheese for extra richness.
Drain the ravioli and plate them. Drizzle the vibrant herb sauce over the top, and serve immediately.