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

Enjoy a delightful medley of tender spinach ricotta ravioli bathed in a creamy, tangy ricotta sauce and adorned with herb-roasted cherry tomatoes. This dish offers a perfect balance of comforting pasta flavors with bright, aromatic herbs, making it a satisfying meal for breakfast, lunch, or dinner.

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NUTRITION

469kcal
Protein
31.3g
Fat
16.3g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

150 g Spinach Ricotta Ravioli

1/2 cup Part-Skim Ricotta

1 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and season lightly with salt, pepper, and your favorite herbs (such as basil or oregano). Roast for 10-12 minutes until they begin to soften and caramelize.

  • 3

    Meanwhile, cook the spinach ricotta ravioli according to package instructions until they are al dente.

  • 4

    In a small saucepan over low heat, warm the part-skim ricotta to create a creamy sauce. Stir occasionally to ensure smooth consistency. Optionally, add a pinch of salt and pepper for flavor.

  • 5

    Drain the ravioli and return them to the pan. Gently toss with the warm ricotta sauce to coat evenly.

  • 6

    Plate the sauced ravioli, then top with the roasted cherry tomatoes and a sprinkle of grated Parmesan cheese.

  • 7

    Serve immediately, enjoying the harmony of tangy, creamy, and herb-infused flavors.

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

Enjoy a delightful medley of tender spinach ricotta ravioli bathed in a creamy, tangy ricotta sauce and adorned with herb-roasted cherry tomatoes. This dish offers a perfect balance of comforting pasta flavors with bright, aromatic herbs, making it a satisfying meal for breakfast, lunch, or dinner.

NUTRITION

469kcal
Protein
31.3g
Fat
16.3g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

150 g Spinach Ricotta Ravioli

1/2 cup Part-Skim Ricotta

1 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and season lightly with salt, pepper, and your favorite herbs (such as basil or oregano). Roast for 10-12 minutes until they begin to soften and caramelize.

  • 3

    Meanwhile, cook the spinach ricotta ravioli according to package instructions until they are al dente.

  • 4

    In a small saucepan over low heat, warm the part-skim ricotta to create a creamy sauce. Stir occasionally to ensure smooth consistency. Optionally, add a pinch of salt and pepper for flavor.

  • 5

    Drain the ravioli and return them to the pan. Gently toss with the warm ricotta sauce to coat evenly.

  • 6

    Plate the sauced ravioli, then top with the roasted cherry tomatoes and a sprinkle of grated Parmesan cheese.

  • 7

    Serve immediately, enjoying the harmony of tangy, creamy, and herb-infused flavors.