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 tender, homemade whole wheat ravioli filled with a creamy ricotta, egg white, and fresh spinach blend, complemented by a vibrant herb-roasted tomato sauce with diced grilled chicken. This dish offers a rich medley of textures and flavors, balancing the creaminess of the filling with the bright acidity of roasted tomatoes and a hint of aromatic basil and oregano.

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NUTRITION

586kcal
Protein
44.6g
Fat
20.8g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

50g Whole Wheat Pasta (Dry)

1/3 cup (80g) Ricotta Cheese

2 Egg Whites

1 cup Fresh Spinach

2 Tbsp Grated Parmesan Cheese

2 oz Grilled Chicken Breast

1 cup Cherry Tomatoes

1/4 medium Red Onion

1 Garlic Clove

1 tsp Olive Oil

Fresh Basil (4 sprigs)

Fresh Oregano (4 sprigs)

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PREPARATION

  • 1

    Prepare the whole wheat pasta dough by rolling out the 50g of dry pasta (or rehydrate homemade pasta dough) into thin sheets. Alternatively, use pre-made whole wheat pasta sheets if available.

  • 2

    In a bowl, mix the ricotta cheese, egg whites, and fresh spinach until well combined. Stir in the grated Parmesan cheese to form your filling.

  • 3

    Place small dollops of the ricotta-spinach mixture onto the pasta sheet, spacing them evenly. Lay another pasta sheet over and cut into individual ravioli squares, sealing the edges well using a fork.

  • 4

    Preheat the oven to 400°F. On a baking sheet, combine the cherry tomatoes, diced red onion, and minced garlic with olive oil, torn basil, and oregano. Season lightly with salt and pepper.

  • 5

    Roast the tomato mixture in the oven for 12-15 minutes until the tomatoes begin to burst and the flavors meld.

  • 6

    Meanwhile, lightly dice the grilled chicken breast. Once the tomato sauce is ready, stir in the diced chicken to warm through.

  • 7

    Cook the prepared ravioli in boiling water for 3-4 minutes or until they float to the top. Drain carefully.

  • 8

    Plate the ravioli and top with the herb-roasted tomato sauce and chicken. Garnish with additional fresh basil or oregano if desired 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 tender, homemade whole wheat ravioli filled with a creamy ricotta, egg white, and fresh spinach blend, complemented by a vibrant herb-roasted tomato sauce with diced grilled chicken. This dish offers a rich medley of textures and flavors, balancing the creaminess of the filling with the bright acidity of roasted tomatoes and a hint of aromatic basil and oregano.

NUTRITION

586kcal
Protein
44.6g
Fat
20.8g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

50g Whole Wheat Pasta (Dry)

1/3 cup (80g) Ricotta Cheese

2 Egg Whites

1 cup Fresh Spinach

2 Tbsp Grated Parmesan Cheese

2 oz Grilled Chicken Breast

1 cup Cherry Tomatoes

1/4 medium Red Onion

1 Garlic Clove

1 tsp Olive Oil

Fresh Basil (4 sprigs)

Fresh Oregano (4 sprigs)

PREPARATION

  • 1

    Prepare the whole wheat pasta dough by rolling out the 50g of dry pasta (or rehydrate homemade pasta dough) into thin sheets. Alternatively, use pre-made whole wheat pasta sheets if available.

  • 2

    In a bowl, mix the ricotta cheese, egg whites, and fresh spinach until well combined. Stir in the grated Parmesan cheese to form your filling.

  • 3

    Place small dollops of the ricotta-spinach mixture onto the pasta sheet, spacing them evenly. Lay another pasta sheet over and cut into individual ravioli squares, sealing the edges well using a fork.

  • 4

    Preheat the oven to 400°F. On a baking sheet, combine the cherry tomatoes, diced red onion, and minced garlic with olive oil, torn basil, and oregano. Season lightly with salt and pepper.

  • 5

    Roast the tomato mixture in the oven for 12-15 minutes until the tomatoes begin to burst and the flavors meld.

  • 6

    Meanwhile, lightly dice the grilled chicken breast. Once the tomato sauce is ready, stir in the diced chicken to warm through.

  • 7

    Cook the prepared ravioli in boiling water for 3-4 minutes or until they float to the top. Drain carefully.

  • 8

    Plate the ravioli and top with the herb-roasted tomato sauce and chicken. Garnish with additional fresh basil or oregano if desired before serving.