Creamy Ricotta Spinach Ravioli with Herb Sauce

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

Creamy Ricotta Spinach Ravioli with Herb Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Spinach Ravioli with Herb Sauce

Enjoy a delightful bowl of spinach ricotta ravioli drizzled with a creamy herb sauce that perfectly balances the tang of lemon and the freshness of basil and parsley. This dish offers a comforting yet refined twist on traditional pasta, ideal for a satisfying lunch or dinner.

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NUTRITION

541kcal
Protein
31.4g
Fat
18.5g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Spinach Ravioli (200g)

1/4 cup Low-Fat Ricotta Cheese (62g)

1/3 cup Non-Fat Greek Yogurt (80g)

5g Fresh Basil

5g Fresh Parsley

1 clove Garlic (3g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the spinach ravioli according to package directions until al dente. Drain and set aside.

  • 2

    In a small bowl, combine the low-fat ricotta cheese and non-fat Greek yogurt. Finely chop the fresh basil, parsley, and garlic, then add them to the bowl.

  • 3

    Drizzle in the olive oil and lemon juice, and stir the sauce until smooth and well combined. Season with a pinch of salt and pepper to taste.

  • 4

    Toss the warm ravioli gently with the herb sauce until each piece is well coated.

  • 5

    Plate the ravioli and garnish with a few extra leaves of basil or parsley if desired. Serve immediately.

Creamy Ricotta Spinach Ravioli with Herb Sauce

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

Creamy Ricotta Spinach Ravioli with Herb Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Spinach Ravioli with Herb Sauce

Enjoy a delightful bowl of spinach ricotta ravioli drizzled with a creamy herb sauce that perfectly balances the tang of lemon and the freshness of basil and parsley. This dish offers a comforting yet refined twist on traditional pasta, ideal for a satisfying lunch or dinner.

NUTRITION

541kcal
Protein
31.4g
Fat
18.5g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Spinach Ravioli (200g)

1/4 cup Low-Fat Ricotta Cheese (62g)

1/3 cup Non-Fat Greek Yogurt (80g)

5g Fresh Basil

5g Fresh Parsley

1 clove Garlic (3g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the spinach ravioli according to package directions until al dente. Drain and set aside.

  • 2

    In a small bowl, combine the low-fat ricotta cheese and non-fat Greek yogurt. Finely chop the fresh basil, parsley, and garlic, then add them to the bowl.

  • 3

    Drizzle in the olive oil and lemon juice, and stir the sauce until smooth and well combined. Season with a pinch of salt and pepper to taste.

  • 4

    Toss the warm ravioli gently with the herb sauce until each piece is well coated.

  • 5

    Plate the ravioli and garnish with a few extra leaves of basil or parsley if desired. Serve immediately.