YOUR SOLIN GENERATED RECIPE
Herb-Ricotta Spinach Ravioli with Roasted Garlic Sauce
Delight in tender homemade spinach ravioli enriched with a creamy herb-ricotta filling, all enveloped in a simple yet aromatic roasted garlic sauce. This dish marries the rustic taste of fresh spinach with the tang of lightly roasted garlic, elevated by a sprinkle of Parmesan and fresh basil, for a satisfying meal any time of day.
INGREDIENTS
50 g Whole Wheat Flour
2 Large Eggs
1/2 cup Part-Skim Ricotta Cheese (approx 120 g)
1 cup Fresh Spinach
2 Garlic Cloves
1 tsp Olive Oil
1 tbsp Fresh Lemon Juice
1 tbsp Grated Parmesan Cheese
2 tbsp mixed Fresh Basil and Parsley
PREPARATION
In a small bowl, combine the ricotta, fresh spinach, and chopped basil and parsley. Season lightly with salt and pepper, then mix until well incorporated.
In a larger bowl, combine the whole wheat flour with the eggs. Knead the dough until smooth. Wrap and let rest for about 20 minutes.
Roll out the dough thinly on a lightly floured surface. Cut the dough into squares or circles to form ravioli bases.
Place a small dollop of the ricotta-spinach filling on half of the dough pieces, then cover with another dough piece, pressing the edges to seal.
For the sauce, roast the garlic cloves in a dry skillet over medium heat until softened and slightly caramelized, about 3-4 minutes. Alternatively, for a milder flavor, lightly bake them.
Transfer roasted garlic to a blender, add olive oil and lemon juice, and blend until smooth. Season with salt and pepper to taste.
Bring a pot of water to a boil and gently cook the ravioli in batches for about 3-4 minutes until they float to the top.
Drain the ravioli and drizzle with the roasted garlic sauce. Sprinkle the grated Parmesan cheese over the top.
Serve immediately and enjoy your delightful herb-ricotta spinach ravioli.