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 the delicate balance of creamy ricotta and vibrant spinach enveloped in a tender whole wheat pasta, all draped in a bright, herb-infused roasted tomato sauce. This dish melds the rustic charm of homemade pasta with a burst of fresh tomato and basil, offering a culinary experience that's both wholesome and indulgent.

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NUTRITION

584kcal
Protein
38.4g
Fat
29.3g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Part-Skim Ricotta Cheese (124g)

1 cup Fresh Spinach (30g)

1/3 cup Whole Wheat Flour (40g)

1 large Egg

2 Egg Whites

1 tsp Olive Oil

1 cup Cherry Tomatoes (150g)

2 tbsp Grated Parmesan Cheese (10g)

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the tomatoes.

  • 2

    In a small bowl, toss cherry tomatoes with olive oil, a pinch of salt, pepper, and your choice of herbs like basil and oregano. Spread them out on a baking tray and roast in the oven for 15-20 minutes until soft and slightly caramelized.

  • 3

    While the tomatoes roast, prepare the pasta dough by combining whole wheat flour, the whole egg, and egg whites on a clean surface. Mix until a smooth dough forms, adding a few drops of water if necessary. Let the dough rest for 10-15 minutes.

  • 4

    For the filling, mix the ricotta cheese with fresh spinach. Season with a little salt and pepper to taste.

  • 5

    Roll out the dough thinly and cut into squares or circles. Place a small dollop of the ricotta-spinach filling on each piece, fold, and seal the edges to form ravioli.

  • 6

    Gently cook the ravioli in boiling salted water for 3-4 minutes until they float to the top, indicating they are done.

  • 7

    Plate the cooked ravioli and top with the roasted tomatoes. Sprinkle the grated Parmesan over the top and garnish with additional fresh herbs if desired.

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 the delicate balance of creamy ricotta and vibrant spinach enveloped in a tender whole wheat pasta, all draped in a bright, herb-infused roasted tomato sauce. This dish melds the rustic charm of homemade pasta with a burst of fresh tomato and basil, offering a culinary experience that's both wholesome and indulgent.

NUTRITION

584kcal
Protein
38.4g
Fat
29.3g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Part-Skim Ricotta Cheese (124g)

1 cup Fresh Spinach (30g)

1/3 cup Whole Wheat Flour (40g)

1 large Egg

2 Egg Whites

1 tsp Olive Oil

1 cup Cherry Tomatoes (150g)

2 tbsp Grated Parmesan Cheese (10g)

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the tomatoes.

  • 2

    In a small bowl, toss cherry tomatoes with olive oil, a pinch of salt, pepper, and your choice of herbs like basil and oregano. Spread them out on a baking tray and roast in the oven for 15-20 minutes until soft and slightly caramelized.

  • 3

    While the tomatoes roast, prepare the pasta dough by combining whole wheat flour, the whole egg, and egg whites on a clean surface. Mix until a smooth dough forms, adding a few drops of water if necessary. Let the dough rest for 10-15 minutes.

  • 4

    For the filling, mix the ricotta cheese with fresh spinach. Season with a little salt and pepper to taste.

  • 5

    Roll out the dough thinly and cut into squares or circles. Place a small dollop of the ricotta-spinach filling on each piece, fold, and seal the edges to form ravioli.

  • 6

    Gently cook the ravioli in boiling salted water for 3-4 minutes until they float to the top, indicating they are done.

  • 7

    Plate the cooked ravioli and top with the roasted tomatoes. Sprinkle the grated Parmesan over the top and garnish with additional fresh herbs if desired.