Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

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

Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

Delight in a comforting bowl of creamy spinach ricotta ravioli paired with lightly herb-roasted cherry tomatoes. This dish features tender pasta envelopes filled with smooth ricotta and subtly seasoned spinach, elevated by the bright, aromatic flavor of roasted tomatoes tossed in a hint of olive oil and fresh basil.

Try 7 days free, then $12.99 / mo.

NUTRITION

533kcal
Protein
34.6g
Fat
19.8g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Spinach Ricotta Ravioli

1 cup Cherry Tomatoes (≈150g)

1 teaspoon Extra Virgin Olive Oil

1 Garlic Clove

2 tablespoons Fresh Basil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, gently toss the cherry tomatoes with the olive oil and a finely minced garlic clove. Season lightly with salt and pepper if desired.

  • 3

    Spread the tomatoes on a baking sheet and roast in the preheated oven for 8-10 minutes until they soften and begin to caramelize.

  • 4

    Meanwhile, bring a pot of salted water to a simmer and cook the spinach ricotta ravioli according to package instructions until al dente. Drain well.

  • 5

    Transfer the cooked ravioli to a serving bowl, then gently fold in the roasted tomatoes.

  • 6

    Finish the dish by sprinkling freshly torn basil leaves over the top. Serve immediately, enjoying the warm, comforting flavors.

Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

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

Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

Delight in a comforting bowl of creamy spinach ricotta ravioli paired with lightly herb-roasted cherry tomatoes. This dish features tender pasta envelopes filled with smooth ricotta and subtly seasoned spinach, elevated by the bright, aromatic flavor of roasted tomatoes tossed in a hint of olive oil and fresh basil.

NUTRITION

533kcal
Protein
34.6g
Fat
19.8g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Spinach Ricotta Ravioli

1 cup Cherry Tomatoes (≈150g)

1 teaspoon Extra Virgin Olive Oil

1 Garlic Clove

2 tablespoons Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, gently toss the cherry tomatoes with the olive oil and a finely minced garlic clove. Season lightly with salt and pepper if desired.

  • 3

    Spread the tomatoes on a baking sheet and roast in the preheated oven for 8-10 minutes until they soften and begin to caramelize.

  • 4

    Meanwhile, bring a pot of salted water to a simmer and cook the spinach ricotta ravioli according to package instructions until al dente. Drain well.

  • 5

    Transfer the cooked ravioli to a serving bowl, then gently fold in the roasted tomatoes.

  • 6

    Finish the dish by sprinkling freshly torn basil leaves over the top. Serve immediately, enjoying the warm, comforting flavors.