Creamy Spinach Ricotta Ravioli with Herb Sauce

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

Creamy Spinach Ricotta Ravioli with Herb Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Ravioli with Herb Sauce

Enjoy a delightful twist on traditional ravioli with a light, creamy spinach and ricotta filling enveloped in a tender whole wheat pasta shell. This dish is finished with a vibrant herb sauce that elevates the flavors, making it a satisfying meal for any time of day.

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NUTRITION

555kcal
Protein
33.6g
Fat
27.6g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Part-skim Ricotta

1 cup cooked Fresh Spinach

50 g Whole Wheat Ravioli Dough

1 tbsp Extra Virgin Olive Oil

1/2 cup Fresh Mixed Herbs

1 clove Garlic

1 tsp Lemon Juice

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PREPARATION

  • 1

    Bring a pot of lightly salted water to a simmer.

  • 2

    In a bowl, combine the part-skim ricotta with finely chopped cooked spinach. Season lightly with salt and pepper, and mix until smooth.

  • 3

    Roll out the whole wheat pasta dough thinly on a floured surface and cut into squares. Place a spoonful of the ricotta-spinach mixture in the center of each square and fold to form ravioli, pressing the edges to seal.

  • 4

    In a small blender, combine the extra virgin olive oil, fresh mixed herbs, garlic, lemon juice, and a pinch of salt. Blend until smooth to create the vibrant herb sauce.

  • 5

    Cook the ravioli in the simmering water for about 3-4 minutes or until they float to the surface. Drain them carefully.

  • 6

    Plate the warm ravioli and drizzle generously with the herb sauce. Garnish with additional chopped herbs if desired, and serve immediately.

Creamy Spinach Ricotta Ravioli with Herb Sauce

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

Creamy Spinach Ricotta Ravioli with Herb Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Ravioli with Herb Sauce

Enjoy a delightful twist on traditional ravioli with a light, creamy spinach and ricotta filling enveloped in a tender whole wheat pasta shell. This dish is finished with a vibrant herb sauce that elevates the flavors, making it a satisfying meal for any time of day.

NUTRITION

555kcal
Protein
33.6g
Fat
27.6g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Part-skim Ricotta

1 cup cooked Fresh Spinach

50 g Whole Wheat Ravioli Dough

1 tbsp Extra Virgin Olive Oil

1/2 cup Fresh Mixed Herbs

1 clove Garlic

1 tsp Lemon Juice

PREPARATION

  • 1

    Bring a pot of lightly salted water to a simmer.

  • 2

    In a bowl, combine the part-skim ricotta with finely chopped cooked spinach. Season lightly with salt and pepper, and mix until smooth.

  • 3

    Roll out the whole wheat pasta dough thinly on a floured surface and cut into squares. Place a spoonful of the ricotta-spinach mixture in the center of each square and fold to form ravioli, pressing the edges to seal.

  • 4

    In a small blender, combine the extra virgin olive oil, fresh mixed herbs, garlic, lemon juice, and a pinch of salt. Blend until smooth to create the vibrant herb sauce.

  • 5

    Cook the ravioli in the simmering water for about 3-4 minutes or until they float to the surface. Drain them carefully.

  • 6

    Plate the warm ravioli and drizzle generously with the herb sauce. Garnish with additional chopped herbs if desired, and serve immediately.