YOUR SOLIN GENERATED RECIPE
Ricotta Spinach Ravioli with Garlic Herb Sauce
Delight in tender, homemade whole wheat spinach and ricotta ravioli, gently enveloped in a light, zesty garlic herb sauce featuring fresh lemon juice and fragrant basil. This dish offers a balanced blend of flavors with a subtle creaminess from the ricotta and a bright, herbaceous finish that makes each bite both comforting and invigorating.
INGREDIENTS
60 grams Whole Wheat Flour
124 grams Part-Skim Ricotta Cheese (1/2 cup)
1 Egg (large)
1 cup Fresh Spinach (raw)
1/4 cup Grated Parmesan Cheese
1 clove Garlic, minced
1 tablespoon Lemon Juice
1/2 teaspoon Dried Basil & Oregano
Salt & Pepper to taste
PREPARATION
In a medium bowl, combine the whole wheat flour with the egg to form a rough dough. Knead briefly until a smooth dough forms. Cover and let rest for 20 minutes.
Meanwhile, in another bowl, mix the part-skim ricotta cheese, fresh spinach (finely chopped), and grated Parmesan cheese. Stir in the minced garlic, lemon juice, dried basil & oregano, and season with salt & pepper.
Roll out the dough on a lightly floured surface until thin. Cut into 2-inch squares.
Place a small spoonful of the ricotta-spinach filling in the center of each square. Fold each square into a triangle or rectangle, ensuring the edges are sealed tightly.
Bring a large pot of salted water to a boil. Gently place the ravioli into the boiling water and cook for 3-4 minutes or until they float to the top and are al dente.
For the garlic herb sauce, combine any remaining lemon juice with a pinch of salt, pepper, and extra herbs if desired. Drizzle lightly over the cooked ravioli.
Serve immediately, garnished with an extra sprinkle of Parmesan cheese if desired.