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 ricotta-spinach ravioli enveloped in a light, creamy sauce of velvety ricotta and protein-packed Greek yogurt, crowned by succulent herb-roasted cherry tomatoes and fresh basil. This dish melds comforting textures with an aromatic, herby finish, making it a satisfying meal for lunch or dinner.

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NUTRITION

506kcal
Protein
34g
Fat
17.8g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ricotta-Spinach Ravioli (170g)

1/4 cup Whole Milk Ricotta Cheese (62g)

1/2 cup Nonfat Plain Greek Yogurt (120g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Fresh Basil, chopped

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Spread cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 10-12 minutes until slightly blistered and softened.

  • 3

    Meanwhile, prepare the ravioli according to package directions until al dente. Drain and set aside.

  • 4

    In a small bowl, gently stir together the whole milk ricotta and nonfat Greek yogurt to create a creamy sauce.

  • 5

    Toss the warm ravioli with the creamy ricotta sauce, ensuring each piece is lightly coated.

  • 6

    Plate the sauced ravioli, then top with the herb-roasted tomatoes and a sprinkle of fresh basil.

  • 7

    Finish with a final seasoning of salt and pepper as desired 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 ricotta-spinach ravioli enveloped in a light, creamy sauce of velvety ricotta and protein-packed Greek yogurt, crowned by succulent herb-roasted cherry tomatoes and fresh basil. This dish melds comforting textures with an aromatic, herby finish, making it a satisfying meal for lunch or dinner.

NUTRITION

506kcal
Protein
34g
Fat
17.8g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ricotta-Spinach Ravioli (170g)

1/4 cup Whole Milk Ricotta Cheese (62g)

1/2 cup Nonfat Plain Greek Yogurt (120g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Fresh Basil, chopped

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Spread cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 10-12 minutes until slightly blistered and softened.

  • 3

    Meanwhile, prepare the ravioli according to package directions until al dente. Drain and set aside.

  • 4

    In a small bowl, gently stir together the whole milk ricotta and nonfat Greek yogurt to create a creamy sauce.

  • 5

    Toss the warm ravioli with the creamy ricotta sauce, ensuring each piece is lightly coated.

  • 6

    Plate the sauced ravioli, then top with the herb-roasted tomatoes and a sprinkle of fresh basil.

  • 7

    Finish with a final seasoning of salt and pepper as desired and serve immediately.