Ricotta Spinach Ravioli with Herb-Roasted Tomato Sauce

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

Ricotta Spinach Ravioli with Herb-Roasted Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Ricotta Spinach Ravioli with Herb-Roasted Tomato Sauce

Enjoy a delightful twist on a classic Italian favorite with pillowy ricotta spinach ravioli, enhanced by a vibrant herb-roasted tomato sauce and tender slices of grilled chicken breast. This dish delivers a harmonious balance of rich textures and zesty herbs, making it a satisfying meal whether for breakfast, lunch, or dinner.

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NUTRITION

569kcal
Protein
44.9g
Fat
18g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

1 serving (150g) Ricotta Spinach Ravioli

3 ounces Grilled Chicken Breast

1 cup Chopped Tomatoes

1 tsp Extra Virgin Olive Oil

1 Garlic Clove

4 Tbsp Fresh Basil

1/2 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a small baking sheet with parchment paper.

  • 2

    In a bowl, combine the chopped tomatoes, minced garlic, olive oil, dried oregano, and a pinch of salt and pepper. Toss well to coat.

  • 3

    Spread the tomato mixture evenly on the baking sheet and roast in the oven for 12-15 minutes until slightly caramelized.

  • 4

    While the tomatoes roast, season the chicken breast with salt and pepper and grill it over medium-high heat until fully cooked and juices run clear. Slice the chicken into thin strips.

  • 5

    Prepare the ricotta spinach ravioli according to the package instructions, typically by boiling them in salted water until they float to the top.

  • 6

    Plate the cooked ravioli and top them with the roasted tomato sauce.

  • 7

    Garnish with the grilled chicken slices and fresh basil. Serve immediately and enjoy the blend of flavors and textures.

Ricotta Spinach Ravioli with Herb-Roasted Tomato Sauce

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

Ricotta Spinach Ravioli with Herb-Roasted Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Ricotta Spinach Ravioli with Herb-Roasted Tomato Sauce

Enjoy a delightful twist on a classic Italian favorite with pillowy ricotta spinach ravioli, enhanced by a vibrant herb-roasted tomato sauce and tender slices of grilled chicken breast. This dish delivers a harmonious balance of rich textures and zesty herbs, making it a satisfying meal whether for breakfast, lunch, or dinner.

NUTRITION

569kcal
Protein
44.9g
Fat
18g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

1 serving (150g) Ricotta Spinach Ravioli

3 ounces Grilled Chicken Breast

1 cup Chopped Tomatoes

1 tsp Extra Virgin Olive Oil

1 Garlic Clove

4 Tbsp Fresh Basil

1/2 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a small baking sheet with parchment paper.

  • 2

    In a bowl, combine the chopped tomatoes, minced garlic, olive oil, dried oregano, and a pinch of salt and pepper. Toss well to coat.

  • 3

    Spread the tomato mixture evenly on the baking sheet and roast in the oven for 12-15 minutes until slightly caramelized.

  • 4

    While the tomatoes roast, season the chicken breast with salt and pepper and grill it over medium-high heat until fully cooked and juices run clear. Slice the chicken into thin strips.

  • 5

    Prepare the ricotta spinach ravioli according to the package instructions, typically by boiling them in salted water until they float to the top.

  • 6

    Plate the cooked ravioli and top them with the roasted tomato sauce.

  • 7

    Garnish with the grilled chicken slices and fresh basil. Serve immediately and enjoy the blend of flavors and textures.