Creamy Butternut Squash Spinach Ravioli

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

Creamy Butternut Squash Spinach Ravioli

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Spinach Ravioli

A comforting homemade ravioli featuring a silky butternut squash and spinach filling enriched with creamy ricotta and a protein boost from cottage cheese. The whole wheat pasta dough offers a nutty flavor and balanced texture, making each bite a delightful mix of sweet, savory, and wholesome goodness.

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NUTRITION

576kcal
Protein
36.3g
Fat
13.9g
Carbs
73.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Butternut Squash (205g)

1 cup Fresh Spinach (30g)

1/2 cup Part-Skim Ricotta Cheese (125g)

1 large Egg White (33g)

1/2 cup Whole Wheat Flour (60g)

1/3 cup Low-Fat Cottage Cheese (75g)

Salt and Pepper to taste

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 20-25 minutes until tender and lightly caramelized.

  • 2

    In a bowl, combine the roasted butternut squash with fresh spinach, ricotta cheese, egg white, and cottage cheese. Season with salt and pepper, and blend until a cohesive, slightly chunky filling forms.

  • 3

    Prepare the pasta dough by mixing whole wheat flour with a little water and a pinch of salt until a smooth, elastic dough forms. Roll out the dough thinly on a lightly floured surface.

  • 4

    Cut the dough into even squares or circles. Place a teaspoon of filling in the center of each piece of dough. Fold over the dough and press the edges firmly with a fork to seal and create the ravioli shape.

  • 5

    Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook for about 3-4 minutes, until they float to the surface and the dough is tender.

  • 6

    Drain the ravioli and serve immediately with a light drizzle of olive oil and extra cracked pepper if desired.

Creamy Butternut Squash Spinach Ravioli

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

Creamy Butternut Squash Spinach Ravioli

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Spinach Ravioli

A comforting homemade ravioli featuring a silky butternut squash and spinach filling enriched with creamy ricotta and a protein boost from cottage cheese. The whole wheat pasta dough offers a nutty flavor and balanced texture, making each bite a delightful mix of sweet, savory, and wholesome goodness.

NUTRITION

576kcal
Protein
36.3g
Fat
13.9g
Carbs
73.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Butternut Squash (205g)

1 cup Fresh Spinach (30g)

1/2 cup Part-Skim Ricotta Cheese (125g)

1 large Egg White (33g)

1/2 cup Whole Wheat Flour (60g)

1/3 cup Low-Fat Cottage Cheese (75g)

Salt and Pepper to taste

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 20-25 minutes until tender and lightly caramelized.

  • 2

    In a bowl, combine the roasted butternut squash with fresh spinach, ricotta cheese, egg white, and cottage cheese. Season with salt and pepper, and blend until a cohesive, slightly chunky filling forms.

  • 3

    Prepare the pasta dough by mixing whole wheat flour with a little water and a pinch of salt until a smooth, elastic dough forms. Roll out the dough thinly on a lightly floured surface.

  • 4

    Cut the dough into even squares or circles. Place a teaspoon of filling in the center of each piece of dough. Fold over the dough and press the edges firmly with a fork to seal and create the ravioli shape.

  • 5

    Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook for about 3-4 minutes, until they float to the surface and the dough is tender.

  • 6

    Drain the ravioli and serve immediately with a light drizzle of olive oil and extra cracked pepper if desired.