Herb-Ricotta Spinach Ravioli with Garlic Cream Sauce

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

Herb-Ricotta Spinach Ravioli with Garlic Cream Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Spinach Ravioli with Garlic Cream Sauce

Enjoy a light yet satisfying dish featuring delicate homemade whole wheat ravioli stuffed with a vibrant herb-infused ricotta and spinach filling, lightly draped in a silky garlic cream sauce with a hint of tangy Greek yogurt and a sprinkle of parmesan. Perfect for any meal of the day, this dish delights with its balanced flavors and comforting textures.

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NUTRITION

389kcal
Protein
32.2g
Fat
11.1g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

40 grams Whole Wheat Flour

20 grams Egg White

20 grams Additional Egg White

1/4 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

1 clove Garlic

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    In a bowl, mix whole wheat flour with the egg whites to form a smooth dough. Wrap in plastic and let rest for 30 minutes.

  • 2

    Meanwhile, combine the low-fat ricotta, fresh spinach (chopped), and mixed herbs in a separate bowl. Season lightly with salt and pepper to create the filling.

  • 3

    Roll out the dough into a thin sheet on a floured surface. Cut into squares or rounds according to your preference.

  • 4

    Place a small spoonful of the ricotta-spinach filling in the center of each dough piece, then cover with another piece of dough. Press the edges firmly to seal, forming ravioli.

  • 5

    Bring a pot of lightly salted water to a boil. Gently cook the ravioli for 3-4 minutes until they float to the top. Remove with a slotted spoon.

  • 6

    For the sauce, heat olive oil in a small skillet over medium heat. Sauté minced garlic until fragrant, then lower the heat and stir in nonfat Greek yogurt. Warm gently without boiling, and season with salt and pepper.

  • 7

    Plate the ravioli and drizzle the warm garlic cream sauce over them. Top with grated parmesan cheese and a sprinkle of fresh herbs, then serve immediately.

Herb-Ricotta Spinach Ravioli with Garlic Cream Sauce

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

Herb-Ricotta Spinach Ravioli with Garlic Cream Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Spinach Ravioli with Garlic Cream Sauce

Enjoy a light yet satisfying dish featuring delicate homemade whole wheat ravioli stuffed with a vibrant herb-infused ricotta and spinach filling, lightly draped in a silky garlic cream sauce with a hint of tangy Greek yogurt and a sprinkle of parmesan. Perfect for any meal of the day, this dish delights with its balanced flavors and comforting textures.

NUTRITION

389kcal
Protein
32.2g
Fat
11.1g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

40 grams Whole Wheat Flour

20 grams Egg White

20 grams Additional Egg White

1/4 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

1 clove Garlic

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    In a bowl, mix whole wheat flour with the egg whites to form a smooth dough. Wrap in plastic and let rest for 30 minutes.

  • 2

    Meanwhile, combine the low-fat ricotta, fresh spinach (chopped), and mixed herbs in a separate bowl. Season lightly with salt and pepper to create the filling.

  • 3

    Roll out the dough into a thin sheet on a floured surface. Cut into squares or rounds according to your preference.

  • 4

    Place a small spoonful of the ricotta-spinach filling in the center of each dough piece, then cover with another piece of dough. Press the edges firmly to seal, forming ravioli.

  • 5

    Bring a pot of lightly salted water to a boil. Gently cook the ravioli for 3-4 minutes until they float to the top. Remove with a slotted spoon.

  • 6

    For the sauce, heat olive oil in a small skillet over medium heat. Sauté minced garlic until fragrant, then lower the heat and stir in nonfat Greek yogurt. Warm gently without boiling, and season with salt and pepper.

  • 7

    Plate the ravioli and drizzle the warm garlic cream sauce over them. Top with grated parmesan cheese and a sprinkle of fresh herbs, then serve immediately.