Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

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

Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

Delight in tender homemade whole wheat ravioli filled with a light blend of part-skim ricotta, egg white, and fresh spinach, perfectly paired with herb-roasted cherry tomatoes and a delicate drizzle of extra ricotta. A subtle garnish of garlic-infused olive oil and fresh basil brings a vibrant finish that elevates this meal into a sophisticated, yet comforting dining experience.

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NUTRITION

568kcal
Protein
44.1g
Fat
18.9g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

80g Whole Wheat Pasta

1/2 cup Part-Skim Ricotta (Filling)

1 Egg White

1 cup Fresh Spinach

1 cup Cherry Tomatoes

1/4 cup Part-Skim Ricotta (Drizzle)

1 tsp Olive Oil

1 oz Grilled Chicken Breast

1 clove Garlic

Fresh Basil

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PREPARATION

  • 1

    Prepare the whole wheat pasta dough and roll it thin. Mix the ricotta with the egg white and spinach to form a smooth filling, seasoning lightly with salt and pepper.

  • 2

    Place small dollops of the ricotta-spinach mixture onto the dough, fold over and cut into square or circular shapes to form ravioli.

  • 3

    Preheat your oven to 400°F. Toss the cherry tomatoes with olive oil, minced garlic, salt, pepper, and torn fresh basil leaves.

  • 4

    Spread the tomatoes on a baking sheet and roast in the oven for about 10-12 minutes until they are softened and slightly charred.

  • 5

    Meanwhile, cook the ravioli in boiling water until al dente, about 3-4 minutes, then gently drain.

  • 6

    To plate, arrange the warm ravioli on a dish, drizzle with the extra ricotta, and top with the herb-roasted tomatoes.

  • 7

    Finish the dish by topping it with slices of grilled chicken breast for an additional boost of protein and garnish with extra fresh basil.

Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

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

Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

Delight in tender homemade whole wheat ravioli filled with a light blend of part-skim ricotta, egg white, and fresh spinach, perfectly paired with herb-roasted cherry tomatoes and a delicate drizzle of extra ricotta. A subtle garnish of garlic-infused olive oil and fresh basil brings a vibrant finish that elevates this meal into a sophisticated, yet comforting dining experience.

NUTRITION

568kcal
Protein
44.1g
Fat
18.9g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

80g Whole Wheat Pasta

1/2 cup Part-Skim Ricotta (Filling)

1 Egg White

1 cup Fresh Spinach

1 cup Cherry Tomatoes

1/4 cup Part-Skim Ricotta (Drizzle)

1 tsp Olive Oil

1 oz Grilled Chicken Breast

1 clove Garlic

Fresh Basil

PREPARATION

  • 1

    Prepare the whole wheat pasta dough and roll it thin. Mix the ricotta with the egg white and spinach to form a smooth filling, seasoning lightly with salt and pepper.

  • 2

    Place small dollops of the ricotta-spinach mixture onto the dough, fold over and cut into square or circular shapes to form ravioli.

  • 3

    Preheat your oven to 400°F. Toss the cherry tomatoes with olive oil, minced garlic, salt, pepper, and torn fresh basil leaves.

  • 4

    Spread the tomatoes on a baking sheet and roast in the oven for about 10-12 minutes until they are softened and slightly charred.

  • 5

    Meanwhile, cook the ravioli in boiling water until al dente, about 3-4 minutes, then gently drain.

  • 6

    To plate, arrange the warm ravioli on a dish, drizzle with the extra ricotta, and top with the herb-roasted tomatoes.

  • 7

    Finish the dish by topping it with slices of grilled chicken breast for an additional boost of protein and garnish with extra fresh basil.