Creamy Spinach Ricotta Ravioli with Herb Sauce

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

Creamy Spinach Ricotta Ravioli with Herb Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Ravioli with Herb Sauce

A beautifully balanced dish featuring tender whole wheat ravioli stuffed with a creamy ricotta and spinach blend, elevated by a vibrant, fresh herb sauce with a hint of lemon. Light yet satisfying, this meal brings together the brightness of basil and parsley with a delicate touch of garlic and olive oil, crowned by a boost of protein from a gentle addition of egg white.

Try 7 days free, then $12.99 / mo.

NUTRITION

571kcal
Protein
32.5g
Fat
16.6g
Carbs
67.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Whole Wheat Ravioli

1/2 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1/4 cup Cooked Chickpeas

1/4 cup Fresh Basil

1/4 cup Fresh Parsley

1 clove Garlic

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 large Egg White

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a pot of salted water to a simmer and cook the whole wheat ravioli according to the package instructions until al dente, then drain well.

  • 2

    In a bowl, gently mix the low-fat ricotta, fresh spinach, and cooked chickpeas. For enhanced creaminess and extra protein, stir in the egg white until fully incorporated.

  • 3

    In a food processor or blender, combine fresh basil, parsley, garlic, extra virgin olive oil, and fresh lemon juice. Blend until you achieve a smooth herb sauce.

  • 4

    Toss the cooked ravioli with the ricotta-spinach filling and drizzle generously with the herb sauce.

  • 5

    Plate the dish thoughtfully and serve warm, enjoying the balance of creamy texture and fresh herbaceous brightness.

Creamy Spinach Ricotta Ravioli with Herb Sauce

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

Creamy Spinach Ricotta Ravioli with Herb Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Ravioli with Herb Sauce

A beautifully balanced dish featuring tender whole wheat ravioli stuffed with a creamy ricotta and spinach blend, elevated by a vibrant, fresh herb sauce with a hint of lemon. Light yet satisfying, this meal brings together the brightness of basil and parsley with a delicate touch of garlic and olive oil, crowned by a boost of protein from a gentle addition of egg white.

NUTRITION

571kcal
Protein
32.5g
Fat
16.6g
Carbs
67.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Whole Wheat Ravioli

1/2 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1/4 cup Cooked Chickpeas

1/4 cup Fresh Basil

1/4 cup Fresh Parsley

1 clove Garlic

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 large Egg White

PREPARATION

  • 1

    Bring a pot of salted water to a simmer and cook the whole wheat ravioli according to the package instructions until al dente, then drain well.

  • 2

    In a bowl, gently mix the low-fat ricotta, fresh spinach, and cooked chickpeas. For enhanced creaminess and extra protein, stir in the egg white until fully incorporated.

  • 3

    In a food processor or blender, combine fresh basil, parsley, garlic, extra virgin olive oil, and fresh lemon juice. Blend until you achieve a smooth herb sauce.

  • 4

    Toss the cooked ravioli with the ricotta-spinach filling and drizzle generously with the herb sauce.

  • 5

    Plate the dish thoughtfully and serve warm, enjoying the balance of creamy texture and fresh herbaceous brightness.