YOUR SOLIN GENERATED RECIPE
Ricotta-Spinach Ravioli with Garlic Cream Sauce
A delicate platter of homemade high-protein ravioli stuffed with a velvety low-fat ricotta and fresh spinach filling, smothered in a light garlic cream sauce and finished with a dusting of Parmesan cheese and a hint of olive oil. This dish is a delightful balance of creamy, savory flavors with a rustic, comforting touch.
INGREDIENTS
0.67 cup Low-Fat Ricotta Cheese (~160g)
1 cup Fresh Spinach (30g)
2 ounces High-Protein Pasta Dough (~56g)
0.25 cup Low-Fat Cream (60g)
0.125 cup Parmesan Cheese (~5g)
1 teaspoon Olive Oil (5g)
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Prepare the pasta dough by rolling it out thinly. Cut into squares or circles suitable for forming ravioli.
In a bowl, combine the low-fat ricotta and fresh spinach. Season lightly with salt and pepper.
Place a dollop of the ricotta-spinach mixture on each pasta piece, then cover with another piece of dough, sealing the edges to form ravioli.
Bring a pot of salted water to a boil and gently drop in the ravioli. Cook until they float to the surface, about 3-4 minutes, then drain.
Meanwhile, heat olive oil in a small pan over medium heat. Sauté the minced garlic until fragrant.
Pour in the low-fat cream and let it warm through. Season with a pinch of salt and pepper.
Toss the drained ravioli in the garlic cream sauce, ensuring each piece is lightly coated.
Plate the ravioli, then sprinkle the grated Parmesan over the top. Serve warm and enjoy!