YOUR SOLIN GENERATED RECIPE
Ricotta-Spinach Ravioli with Herb-Roasted Tomato Sauce
Delight in tender, homemade whole wheat ravioli stuffed with a creamy blend of low‐fat ricotta, fresh spinach, and egg whites. The pillows are bathed in a vibrant herb-roasted tomato sauce, accented with garlic and basil, creating a balanced dish that satisfies both your taste buds and nutritional goals.
INGREDIENTS
50 grams Whole Wheat Flour
125 grams Low-Fat Ricotta Cheese
30 grams Fresh Spinach
3 Egg Whites
150 grams Cherry Tomatoes
1 teaspoon Olive Oil
1 clove Garlic
1 tablespoon Fresh Basil
Salt and Pepper to taste
PREPARATION
Prepare the pasta dough by combining whole wheat flour with a pinch of salt. Create a well in the center.
In a bowl, mix the low-fat ricotta cheese, fresh spinach (finely chopped), and egg whites until smooth. Season with a little salt and pepper.
Gradually incorporate the flour into the filling, kneading lightly to form a cohesive dough. Wrap in plastic and let it rest for 20 minutes.
On a lightly floured surface, roll out the dough thinly. Cut into squares or circles depending on your preferred ravioli shape.
Place a small spoonful of the ricotta-spinach mixture onto each pasta piece, then fold over and press edges firmly to seal.
Preheat your oven to 400°F. Toss the cherry tomatoes with olive oil, minced garlic, and chopped fresh basil. Season with salt and pepper.
Spread the tomatoes on a baking sheet and roast in the oven for 10-12 minutes until they are soft and slightly caramelized.
Meanwhile, bring a pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes until they float, indicating they are done.
Drain the ravioli and plate them. Spoon the warm, herb-roasted tomato sauce over the ravioli.
Garnish with an extra sprinkle of fresh basil and freshly ground pepper, then serve immediately.