Creamy Ricotta-Spinach Ravioli with Herb-Roasted Tomatoes

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

Creamy Ricotta-Spinach Ravioli with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Ravioli with Herb-Roasted Tomatoes

Delight in tender homemade-style spinach-ricotta ravioli bathed in a luscious, lightly tangy ricotta sauce, complemented by sweet, herb-roasted cherry tomatoes and a sprinkle of savory Parmesan. This dish balances the richness of fresh ricotta with vibrant roasted tomatoes and fragrant basil for a meal that is both comforting and invigorating.

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NUTRITION

500kcal
Protein
32.6g
Fat
20.3g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1 serving (125g) Spinach-Ricotta Ravioli

1 cup (150g) Cherry Tomatoes, halved

1/3 cup (80g) Part-skim Ricotta Cheese

1 tablespoon Grated Parmesan Cheese

1 teaspoon Olive Oil

Fresh Basil sprigs (about 3)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the halved cherry tomatoes with olive oil, a pinch of salt, pepper, and your favorite herbs (such as oregano or thyme). Spread them on a baking sheet and roast in the oven for 12-15 minutes until they are tender and slightly charred.

  • 3

    Meanwhile, cook the spinach-ricotta ravioli according to package or recipe instructions until al dente. Drain and set aside.

  • 4

    In a small bowl, stir the part-skim ricotta cheese until smooth to create a light, creamy sauce.

  • 5

    Combine the cooked ravioli with the warm ricotta sauce, gently tossing to coat well.

  • 6

    Plate the ravioli, top with the roasted tomatoes, and sprinkle with grated Parmesan cheese.

  • 7

    Garnish with fresh basil sprigs and serve immediately.

Creamy Ricotta-Spinach Ravioli with Herb-Roasted Tomatoes

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

Creamy Ricotta-Spinach Ravioli with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Ravioli with Herb-Roasted Tomatoes

Delight in tender homemade-style spinach-ricotta ravioli bathed in a luscious, lightly tangy ricotta sauce, complemented by sweet, herb-roasted cherry tomatoes and a sprinkle of savory Parmesan. This dish balances the richness of fresh ricotta with vibrant roasted tomatoes and fragrant basil for a meal that is both comforting and invigorating.

NUTRITION

500kcal
Protein
32.6g
Fat
20.3g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1 serving (125g) Spinach-Ricotta Ravioli

1 cup (150g) Cherry Tomatoes, halved

1/3 cup (80g) Part-skim Ricotta Cheese

1 tablespoon Grated Parmesan Cheese

1 teaspoon Olive Oil

Fresh Basil sprigs (about 3)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the halved cherry tomatoes with olive oil, a pinch of salt, pepper, and your favorite herbs (such as oregano or thyme). Spread them on a baking sheet and roast in the oven for 12-15 minutes until they are tender and slightly charred.

  • 3

    Meanwhile, cook the spinach-ricotta ravioli according to package or recipe instructions until al dente. Drain and set aside.

  • 4

    In a small bowl, stir the part-skim ricotta cheese until smooth to create a light, creamy sauce.

  • 5

    Combine the cooked ravioli with the warm ricotta sauce, gently tossing to coat well.

  • 6

    Plate the ravioli, top with the roasted tomatoes, and sprinkle with grated Parmesan cheese.

  • 7

    Garnish with fresh basil sprigs and serve immediately.