Herb-Ricotta Spinach Ravioli with Roasted Garlic Sauce

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

Herb-Ricotta Spinach Ravioli with Roasted Garlic Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Spinach Ravioli with Roasted Garlic Sauce

Enjoy a vibrant dish featuring tender whole wheat ravioli filled with herb-infused low‐fat ricotta and fresh spinach, draped in a light roasted garlic and cherry tomato sauce. This meal brings together the aromatic flavor of roasted garlic with the bright acidity of tomato and the subtle earthiness of basil for a perfect balance of taste and health.

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NUTRITION

526kcal
Protein
34.1g
Fat
17.4g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Ravioli (150g)

1/3 cup Low-Fat Ricotta Cheese (80g)

1 cup Fresh Spinach (30g)

3 tbsp Grated Parmesan Cheese (15g)

1 roasted Garlic clove (3g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (5g)

Fresh Basil (approx. 1 ounce or 28g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Place a head of garlic (or garlic cloves) on a piece of aluminum foil, drizzle with a little olive oil, seal the foil, and roast for 25-30 minutes until soft and caramelized.

  • 2

    In a mixing bowl, combine the low-fat ricotta with fresh spinach and chopped basil. Season lightly with salt and pepper if desired.

  • 3

    Prepare the whole wheat ravioli according to package directions, ensuring it cooks until just al dente.

  • 4

    For the sauce, heat a small pan over medium heat and add a teaspoon of olive oil. Sauté halved cherry tomatoes until they begin to soften. Squeeze the roasted garlic from its skin into the pan and gently mash it into the tomatoes.

  • 5

    Toss the cooked ravioli in the roasted garlic tomato sauce, then dollop the ricotta-spinach mixture on top.

  • 6

    Finish with a sprinkle of grated Parmesan cheese and garnish with fresh basil leaves before serving.

Herb-Ricotta Spinach Ravioli with Roasted Garlic Sauce

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

Herb-Ricotta Spinach Ravioli with Roasted Garlic Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Spinach Ravioli with Roasted Garlic Sauce

Enjoy a vibrant dish featuring tender whole wheat ravioli filled with herb-infused low‐fat ricotta and fresh spinach, draped in a light roasted garlic and cherry tomato sauce. This meal brings together the aromatic flavor of roasted garlic with the bright acidity of tomato and the subtle earthiness of basil for a perfect balance of taste and health.

NUTRITION

526kcal
Protein
34.1g
Fat
17.4g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Ravioli (150g)

1/3 cup Low-Fat Ricotta Cheese (80g)

1 cup Fresh Spinach (30g)

3 tbsp Grated Parmesan Cheese (15g)

1 roasted Garlic clove (3g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (5g)

Fresh Basil (approx. 1 ounce or 28g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Place a head of garlic (or garlic cloves) on a piece of aluminum foil, drizzle with a little olive oil, seal the foil, and roast for 25-30 minutes until soft and caramelized.

  • 2

    In a mixing bowl, combine the low-fat ricotta with fresh spinach and chopped basil. Season lightly with salt and pepper if desired.

  • 3

    Prepare the whole wheat ravioli according to package directions, ensuring it cooks until just al dente.

  • 4

    For the sauce, heat a small pan over medium heat and add a teaspoon of olive oil. Sauté halved cherry tomatoes until they begin to soften. Squeeze the roasted garlic from its skin into the pan and gently mash it into the tomatoes.

  • 5

    Toss the cooked ravioli in the roasted garlic tomato sauce, then dollop the ricotta-spinach mixture on top.

  • 6

    Finish with a sprinkle of grated Parmesan cheese and garnish with fresh basil leaves before serving.