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 delicious, heartwarming dish featuring tender homemade ricotta-spinach stuffed ravioli bathed in a vibrant herb-roasted tomato sauce. The pillowy pasta pockets, enriched with creamy ricotta and fresh spinach, are complemented by a zesty tomato base accented with garlic, basil, and a hint of olive oil.

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NUTRITION

586kcal
Protein
34.3g
Fat
27.9g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Ricotta Cheese (125g)

1 cup Fresh Spinach (30g)

3 Egg Whites (approx. 99g)

1 serving Fresh Pasta Dough (approx. 100g cooked)

1 cup Cherry Tomatoes (148g)

2 teaspoons Olive Oil

2 tablespoons Fresh Basil

1 clove Garlic

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PREPARATION

  • 1

    Prepare the filling by combining ricotta cheese, fresh spinach, and egg whites in a bowl until well mixed.

  • 2

    Roll out the fresh pasta dough into thin sheets. Spoon small dollops of the ricotta-spinach mixture onto one sheet and cover with another sheet. Press the edges to seal and cut into individual ravioli.

  • 3

    Preheat the oven to 400°F (200°C). Halve the cherry tomatoes and toss them with olive oil, chopped garlic, and fresh basil. Arrange them on a baking sheet and roast for about 15 minutes until they soften and begin to caramelize.

  • 4

    Meanwhile, cook the stuffed ravioli in boiling water for 3-4 minutes or until they float to the top, ensuring they are cooked through.

  • 5

    Drain the ravioli and plate them. Spoon the herb-roasted tomato sauce generously over the ravioli.

  • 6

    Garnish with extra fresh basil if desired and serve immediately.

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 delicious, heartwarming dish featuring tender homemade ricotta-spinach stuffed ravioli bathed in a vibrant herb-roasted tomato sauce. The pillowy pasta pockets, enriched with creamy ricotta and fresh spinach, are complemented by a zesty tomato base accented with garlic, basil, and a hint of olive oil.

NUTRITION

586kcal
Protein
34.3g
Fat
27.9g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Ricotta Cheese (125g)

1 cup Fresh Spinach (30g)

3 Egg Whites (approx. 99g)

1 serving Fresh Pasta Dough (approx. 100g cooked)

1 cup Cherry Tomatoes (148g)

2 teaspoons Olive Oil

2 tablespoons Fresh Basil

1 clove Garlic

PREPARATION

  • 1

    Prepare the filling by combining ricotta cheese, fresh spinach, and egg whites in a bowl until well mixed.

  • 2

    Roll out the fresh pasta dough into thin sheets. Spoon small dollops of the ricotta-spinach mixture onto one sheet and cover with another sheet. Press the edges to seal and cut into individual ravioli.

  • 3

    Preheat the oven to 400°F (200°C). Halve the cherry tomatoes and toss them with olive oil, chopped garlic, and fresh basil. Arrange them on a baking sheet and roast for about 15 minutes until they soften and begin to caramelize.

  • 4

    Meanwhile, cook the stuffed ravioli in boiling water for 3-4 minutes or until they float to the top, ensuring they are cooked through.

  • 5

    Drain the ravioli and plate them. Spoon the herb-roasted tomato sauce generously over the ravioli.

  • 6

    Garnish with extra fresh basil if desired and serve immediately.