Creamy Spinach Ricotta Ravioli with Fresh Herbs

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

Creamy Spinach Ricotta Ravioli with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Ravioli with Fresh Herbs

Enjoy this light yet satisfying homemade ravioli featuring a delicate blend of creamy ricotta, fresh spinach, and a medley of aromatic herbs. The whole wheat pasta adds a wholesome touch, while a sprinkle of Parmesan on top brings a savory finish. Perfect for a comforting dinner that beautifully balances flavor and nutrition.

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NUTRITION

497kcal
Protein
31.9g
Fat
18.9g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Milk Ricotta (124g)

1 cup Fresh Spinach (30g)

2 tbsp Fresh Basil (5g)

2 tbsp Fresh Parsley (5g)

1 large Egg (50g)

1/2 cup Whole Wheat Flour (60g)

2 tbsp Grated Parmesan Cheese (10g)

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PREPARATION

  • 1

    In a bowl, combine the ricotta with the fresh spinach, chopped basil, and parsley. Season with a pinch of salt and pepper to taste.

  • 2

    In a separate bowl, whisk the egg and mix in the whole wheat flour to form a smooth dough. If the dough is too dry, add a splash of water until manageable.

  • 3

    Knead the dough on a lightly floured surface for about 5 minutes until it becomes elastic and smooth. Cover and let it rest for 20 minutes.

  • 4

    Roll out the dough into a thin sheet and cut into squares, approximately 3x3 inches.

  • 5

    Place a small spoonful of the ricotta and spinach mixture in the center of each square. Fold the dough over to form a triangle or rectangle shape, pressing the edges firmly to seal.

  • 6

    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.

  • 7

    Drain the ravioli and serve warm, garnished with the grated Parmesan cheese on top.

Creamy Spinach Ricotta Ravioli with Fresh Herbs

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

Creamy Spinach Ricotta Ravioli with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Ravioli with Fresh Herbs

Enjoy this light yet satisfying homemade ravioli featuring a delicate blend of creamy ricotta, fresh spinach, and a medley of aromatic herbs. The whole wheat pasta adds a wholesome touch, while a sprinkle of Parmesan on top brings a savory finish. Perfect for a comforting dinner that beautifully balances flavor and nutrition.

NUTRITION

497kcal
Protein
31.9g
Fat
18.9g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Milk Ricotta (124g)

1 cup Fresh Spinach (30g)

2 tbsp Fresh Basil (5g)

2 tbsp Fresh Parsley (5g)

1 large Egg (50g)

1/2 cup Whole Wheat Flour (60g)

2 tbsp Grated Parmesan Cheese (10g)

PREPARATION

  • 1

    In a bowl, combine the ricotta with the fresh spinach, chopped basil, and parsley. Season with a pinch of salt and pepper to taste.

  • 2

    In a separate bowl, whisk the egg and mix in the whole wheat flour to form a smooth dough. If the dough is too dry, add a splash of water until manageable.

  • 3

    Knead the dough on a lightly floured surface for about 5 minutes until it becomes elastic and smooth. Cover and let it rest for 20 minutes.

  • 4

    Roll out the dough into a thin sheet and cut into squares, approximately 3x3 inches.

  • 5

    Place a small spoonful of the ricotta and spinach mixture in the center of each square. Fold the dough over to form a triangle or rectangle shape, pressing the edges firmly to seal.

  • 6

    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.

  • 7

    Drain the ravioli and serve warm, garnished with the grated Parmesan cheese on top.