Ricotta-Spinach Stuffed Ravioli with Herb-Roasted Tomato Sauce

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

Ricotta-Spinach Stuffed Ravioli with Herb-Roasted Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Ricotta-Spinach Stuffed Ravioli with Herb-Roasted Tomato Sauce

Enjoy a vibrant twist on a classic Italian favorite! Tender whole wheat ravioli are perfectly filled with a creamy low‐fat ricotta and fresh spinach mixture, then draped in a zesty, herb-infused roasted cherry tomato sauce. This dish strikes a delightful balance of tangy tomatoes, aromatic basil, and wholesome pasta, making it an ideal meal choice from breakfast through dinner.

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NUTRITION

511kcal
Protein
34.6g
Fat
19g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

1 serving (150g) Whole Wheat Ravioli

0.75 cup (190g) Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1 cup (150g) Cherry Tomatoes

1 teaspoon Olive Oil

1 Garlic clove

1 tablespoon Fresh Basil

0.5 teaspoon Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    On a baking sheet, toss cherry tomatoes with olive oil, minced garlic, oregano, salt, and pepper. Roast in the oven for about 12-15 minutes until soft and slightly caramelized.

  • 3

    While the tomatoes roast, combine low-fat ricotta cheese with chopped fresh spinach (roughly chop the spinach) and fresh basil. Season lightly with salt and pepper.

  • 4

    Carefully open up the whole wheat ravioli package. If using pre-made stuffed ravioli, gently warm them according to package instructions. If making your own, fill each pasta square with a spoonful of the ricotta-spinach mixture and seal edges.

  • 5

    Place the cooked ravioli in a serving bowl. Spoon the roasted tomato mixture over the top, allowing the juices to mingle with the creamy filling.

  • 6

    Finish with an extra sprinkle of fresh basil and cracked pepper before serving.

Ricotta-Spinach Stuffed Ravioli with Herb-Roasted Tomato Sauce

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

Ricotta-Spinach Stuffed Ravioli with Herb-Roasted Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Ricotta-Spinach Stuffed Ravioli with Herb-Roasted Tomato Sauce

Enjoy a vibrant twist on a classic Italian favorite! Tender whole wheat ravioli are perfectly filled with a creamy low‐fat ricotta and fresh spinach mixture, then draped in a zesty, herb-infused roasted cherry tomato sauce. This dish strikes a delightful balance of tangy tomatoes, aromatic basil, and wholesome pasta, making it an ideal meal choice from breakfast through dinner.

NUTRITION

511kcal
Protein
34.6g
Fat
19g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

1 serving (150g) Whole Wheat Ravioli

0.75 cup (190g) Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1 cup (150g) Cherry Tomatoes

1 teaspoon Olive Oil

1 Garlic clove

1 tablespoon Fresh Basil

0.5 teaspoon Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    On a baking sheet, toss cherry tomatoes with olive oil, minced garlic, oregano, salt, and pepper. Roast in the oven for about 12-15 minutes until soft and slightly caramelized.

  • 3

    While the tomatoes roast, combine low-fat ricotta cheese with chopped fresh spinach (roughly chop the spinach) and fresh basil. Season lightly with salt and pepper.

  • 4

    Carefully open up the whole wheat ravioli package. If using pre-made stuffed ravioli, gently warm them according to package instructions. If making your own, fill each pasta square with a spoonful of the ricotta-spinach mixture and seal edges.

  • 5

    Place the cooked ravioli in a serving bowl. Spoon the roasted tomato mixture over the top, allowing the juices to mingle with the creamy filling.

  • 6

    Finish with an extra sprinkle of fresh basil and cracked pepper before serving.