YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes
Savor this elegant dish featuring tender cheese ravioli enveloped in a silky, creamy sauce of part-skim ricotta and egg white, paired perfectly with lightly sautéed spinach and sweet, herb-roasted cherry tomatoes. The medley creates a delightful balance of textures and flavors that is both satisfying and nutritious.
INGREDIENTS
110g Fresh Cheese Ravioli
30g Fresh Spinach
0.5 cup Part-Skim Ricotta Cheese (124g)
150g Cherry Tomatoes
1 tsp Olive Oil
1 Egg White
PREPARATION
Preheat your oven to 400°F. Toss the cherry tomatoes with olive oil, a pinch of salt, pepper, and your favorite herbs (such as basil or oregano) on a baking sheet.
Roast the tomatoes in the preheated oven for about 12-15 minutes until they are softened and slightly caramelized.
Meanwhile, cook the fresh cheese ravioli according to package instructions until al dente. Drain and set aside.
In a skillet over medium heat, quickly sauté the fresh spinach just until wilted, about 1-2 minutes. Remove from the heat.
In a small bowl, mix the part-skim ricotta cheese with the egg white, stirring until you achieve a smooth, creamy consistency. This will create a light sauce for the dish.
Gently combine the cooked ravioli with the wilted spinach and the creamy ricotta mixture in a large serving bowl.
Top the dish with the herb-roasted tomatoes, gently folding them in to distribute their tangy flavor.
Serve warm and enjoy your balanced, flavorful meal.