YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ricotta Ravioli with Herb Sauce
Enjoy this light homemade ravioli featuring a delicate whole wheat pasta envelope filled with a creamy blend of low‐fat ricotta, fresh spinach, and egg whites. The dish is elevated with a vibrant herb sauce made from fresh basil, garlic, and a drizzle of olive oil, creating a harmonious balance of creamy and herby flavors perfect for a satisfying meal.
INGREDIENTS
80g Whole Wheat Flour
125g Low-Fat Ricotta Cheese
2 Egg Whites
100g Fresh Spinach
0.5 tbsp Olive Oil
10g Fresh Basil
1 clove Garlic
PREPARATION
In a bowl, combine whole wheat flour with a pinch of salt. Gradually add water and knead until a smooth dough forms. Cover the dough and let it rest while you prepare the filling.
In another bowl, mix the low-fat ricotta cheese with the egg whites and finely chopped fresh spinach. Season lightly with salt and pepper to taste.
Roll out the dough on a floured surface until it is very thin. Cut into squares approximately 3-inch by 3-inch.
Place a teaspoon of the ricotta-spinach filling in the center of each square. Moisten the edges with a little water, fold the pasta over to form a triangle or rectangle, and press firmly to seal the edges.
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes or until they float to the top and are tender.
While the ravioli cooks, prepare the herb sauce by blending the fresh basil, garlic, and olive oil (you may add a splash of water if needed) until smooth.
Drain the ravioli and toss gently with the herb sauce. Serve warm and enjoy your nutritious, flavorful meal.