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

Enjoy a luxurious bowl of protein-enriched spinach ricotta ravioli paired with sweet, herb-roasted cherry tomatoes and fresh spinach. This dish blends velvety ricotta and al dente pasta with the bright flavors of roasted tomatoes and a drizzle of olive oil, creating a comforting yet elegant meal perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

528kcal
Protein
32.1g
Fat
17g
Carbs
65.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Protein-Enriched Spinach Ricotta Ravioli (cooked)

1/2 cup Part-Skim Ricotta Cheese

1 cup Cherry Tomatoes

1 cup Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Basil, chopped

1 teaspoon Dried Oregano

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with dried oregano, and season with salt and pepper.

  • 3

    Roast the tomatoes in the oven for 10-12 minutes until they begin to blister and soften.

  • 4

    While the tomatoes are roasting, gently heat the protein-enriched spinach ricotta ravioli in a pot of boiling water until al dente, about 3-4 minutes. Drain well.

  • 5

    In a separate pan, add the cooked ravioli along with part-skim ricotta and fresh baby spinach. Toss gently over low heat until the spinach wilts and the sauce warms through.

  • 6

    Once the tomatoes are ready, remove them from the oven and stir them into the ravioli mixture along with the chopped fresh basil.

  • 7

    Adjust seasoning with salt and pepper as needed. Serve immediately and enjoy the creamy, herb-infused flavors.

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

Enjoy a luxurious bowl of protein-enriched spinach ricotta ravioli paired with sweet, herb-roasted cherry tomatoes and fresh spinach. This dish blends velvety ricotta and al dente pasta with the bright flavors of roasted tomatoes and a drizzle of olive oil, creating a comforting yet elegant meal perfect for any time of day.

NUTRITION

528kcal
Protein
32.1g
Fat
17g
Carbs
65.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Protein-Enriched Spinach Ricotta Ravioli (cooked)

1/2 cup Part-Skim Ricotta Cheese

1 cup Cherry Tomatoes

1 cup Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Basil, chopped

1 teaspoon Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with dried oregano, and season with salt and pepper.

  • 3

    Roast the tomatoes in the oven for 10-12 minutes until they begin to blister and soften.

  • 4

    While the tomatoes are roasting, gently heat the protein-enriched spinach ricotta ravioli in a pot of boiling water until al dente, about 3-4 minutes. Drain well.

  • 5

    In a separate pan, add the cooked ravioli along with part-skim ricotta and fresh baby spinach. Toss gently over low heat until the spinach wilts and the sauce warms through.

  • 6

    Once the tomatoes are ready, remove them from the oven and stir them into the ravioli mixture along with the chopped fresh basil.

  • 7

    Adjust seasoning with salt and pepper as needed. Serve immediately and enjoy the creamy, herb-infused flavors.