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

Savor tender, homemade spinach and ricotta ravioli paired with a vibrant, herb-roasted tomato sauce. This dish offers a comforting Italian classic reimagined with fresh ingredients, balancing delicate pasta, creamy filling, and roasted cherry tomatoes accented with garlic and basil.

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NUTRITION

539kcal
Protein
33.6g
Fat
21.3g
Carbs
49.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Fresh Spinach

1/2 cup Low-Fat Ricotta Cheese

1 Whole Egg

1 Egg White

1/3 cup Whole Wheat Flour

2 tbsp Parmesan Cheese

1 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

Fresh Basil sprigs

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PREPARATION

  • 1

    Prepare the pasta dough by combining 1/3 cup whole wheat flour with 1 whole egg and 1 egg white in a bowl. Mix until a smooth dough forms, adding a splash of water if needed. Knead the dough lightly and cover it to rest for 30 minutes.

  • 2

    For the filling, blanch 1 cup of fresh spinach in boiling water for 30 seconds, then drain and chop finely. In a bowl, mix the chopped spinach with 1/2 cup low-fat ricotta and 2 tbsp grated Parmesan cheese. Season lightly with salt and pepper.

  • 3

    Roll out the rested dough on a lightly floured surface until very thin. Cut out circles or squares for ravioli. Place a small dollop of the ricotta-spinach filling in the center of each piece and cover with another piece of dough, sealing the edges well.

  • 4

    Bring a pot of salted water to a gentle boil and cook the ravioli for about 3-4 minutes until they float and are tender. Drain gently.

  • 5

    Meanwhile, preheat your oven to 400°F. Toss 1 cup of cherry tomatoes with 1 tsp olive oil and 1 minced garlic clove. Roast the tomatoes on a baking sheet for about 10-12 minutes until they soften and begin to blister.

  • 6

    Transfer the roasted tomatoes to a blender or use a fork to slightly crush them in a bowl. Stir in a few torn fresh basil leaves to create a herb-infused sauce.

  • 7

    Plate the cooked ravioli and drizzle with the herb-roasted tomato sauce. Garnish with additional fresh basil sprigs and a light sprinkle of Parmesan if desired. Serve warm and enjoy.

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

Savor tender, homemade spinach and ricotta ravioli paired with a vibrant, herb-roasted tomato sauce. This dish offers a comforting Italian classic reimagined with fresh ingredients, balancing delicate pasta, creamy filling, and roasted cherry tomatoes accented with garlic and basil.

NUTRITION

539kcal
Protein
33.6g
Fat
21.3g
Carbs
49.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Fresh Spinach

1/2 cup Low-Fat Ricotta Cheese

1 Whole Egg

1 Egg White

1/3 cup Whole Wheat Flour

2 tbsp Parmesan Cheese

1 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

Fresh Basil sprigs

PREPARATION

  • 1

    Prepare the pasta dough by combining 1/3 cup whole wheat flour with 1 whole egg and 1 egg white in a bowl. Mix until a smooth dough forms, adding a splash of water if needed. Knead the dough lightly and cover it to rest for 30 minutes.

  • 2

    For the filling, blanch 1 cup of fresh spinach in boiling water for 30 seconds, then drain and chop finely. In a bowl, mix the chopped spinach with 1/2 cup low-fat ricotta and 2 tbsp grated Parmesan cheese. Season lightly with salt and pepper.

  • 3

    Roll out the rested dough on a lightly floured surface until very thin. Cut out circles or squares for ravioli. Place a small dollop of the ricotta-spinach filling in the center of each piece and cover with another piece of dough, sealing the edges well.

  • 4

    Bring a pot of salted water to a gentle boil and cook the ravioli for about 3-4 minutes until they float and are tender. Drain gently.

  • 5

    Meanwhile, preheat your oven to 400°F. Toss 1 cup of cherry tomatoes with 1 tsp olive oil and 1 minced garlic clove. Roast the tomatoes on a baking sheet for about 10-12 minutes until they soften and begin to blister.

  • 6

    Transfer the roasted tomatoes to a blender or use a fork to slightly crush them in a bowl. Stir in a few torn fresh basil leaves to create a herb-infused sauce.

  • 7

    Plate the cooked ravioli and drizzle with the herb-roasted tomato sauce. Garnish with additional fresh basil sprigs and a light sprinkle of Parmesan if desired. Serve warm and enjoy.