Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

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

Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

Delight in tender homemade whole wheat ravioli filled with a velvety blend of part‐skim ricotta and fresh spinach, complemented by robust, herb-roasted cherry tomatoes. This dish strikes a balance between creamy comfort and bright, rustic flavors that make it a perfect centerpiece for a fulfilling lunch or dinner.

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NUTRITION

533kcal
Protein
33.8g
Fat
14.3g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup part-skim ricotta cheese (124g)

1 cup fresh spinach (30g)

1/2 cup whole wheat flour (60g)

3 egg whites (~66g)

1/2 cup cherry tomatoes (75g)

1 teaspoon extra virgin olive oil (5g)

2 tablespoons fresh basil, chopped (6g)

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PREPARATION

  • 1

    In a small bowl, combine the ricotta cheese and fresh spinach. Coarsely chop the spinach and gently fold it into the ricotta until evenly distributed.

  • 2

    Prepare the pasta dough by mixing whole wheat flour with the egg whites. Knead until a smooth, elastic dough forms. Let it rest for about 20 minutes covered.

  • 3

    Roll out the dough on a lightly floured surface until thin. Cut into squares or circles as desired.

  • 4

    Place a small spoonful of the ricotta-spinach filling onto each piece of dough. Fold and seal the edges carefully to form ravioli.

  • 5

    For the herb-roasted tomatoes, preheat your oven to 400°F. Toss the cherry tomatoes with olive oil and freshly chopped basil. Arrange them on a baking sheet and roast for 10-12 minutes until they begin to burst and soften.

  • 6

    Cook the ravioli in boiling salted water for about 3-4 minutes or until they float to the top. Drain well.

  • 7

    Serve the warm ravioli topped with the roasted tomatoes, drizzling any remaining olive oil from the pan. Enjoy immediately.

Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

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

Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Ravioli with Herb-Roasted Tomatoes

Delight in tender homemade whole wheat ravioli filled with a velvety blend of part‐skim ricotta and fresh spinach, complemented by robust, herb-roasted cherry tomatoes. This dish strikes a balance between creamy comfort and bright, rustic flavors that make it a perfect centerpiece for a fulfilling lunch or dinner.

NUTRITION

533kcal
Protein
33.8g
Fat
14.3g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup part-skim ricotta cheese (124g)

1 cup fresh spinach (30g)

1/2 cup whole wheat flour (60g)

3 egg whites (~66g)

1/2 cup cherry tomatoes (75g)

1 teaspoon extra virgin olive oil (5g)

2 tablespoons fresh basil, chopped (6g)

PREPARATION

  • 1

    In a small bowl, combine the ricotta cheese and fresh spinach. Coarsely chop the spinach and gently fold it into the ricotta until evenly distributed.

  • 2

    Prepare the pasta dough by mixing whole wheat flour with the egg whites. Knead until a smooth, elastic dough forms. Let it rest for about 20 minutes covered.

  • 3

    Roll out the dough on a lightly floured surface until thin. Cut into squares or circles as desired.

  • 4

    Place a small spoonful of the ricotta-spinach filling onto each piece of dough. Fold and seal the edges carefully to form ravioli.

  • 5

    For the herb-roasted tomatoes, preheat your oven to 400°F. Toss the cherry tomatoes with olive oil and freshly chopped basil. Arrange them on a baking sheet and roast for 10-12 minutes until they begin to burst and soften.

  • 6

    Cook the ravioli in boiling salted water for about 3-4 minutes or until they float to the top. Drain well.

  • 7

    Serve the warm ravioli topped with the roasted tomatoes, drizzling any remaining olive oil from the pan. Enjoy immediately.