YOUR SOLIN GENERATED RECIPE
Ricotta Spinach Ravioli with Herb-Roasted Tomato Sauce
Savor the balanced harmony of tender whole wheat ricotta spinach ravioli elevated with a creamy low-fat ricotta boost, bathed in a vibrant herb-roasted tomato sauce. A medley of fresh cherry tomatoes, fragrant basil, and garlic creates a sauce that perfectly complements the pasta, delivering a light yet satisfying dish that's both comforting and nutritionally balanced.
INGREDIENTS
1 cup Whole Wheat Ricotta Spinach Ravioli (200g)
1/2 cup Low-Fat Ricotta (124g)
1 cup Cherry Tomatoes (150g)
1 garlic clove
1/4 cup Fresh Basil (6g)
1 tsp Olive Oil (5g)
PREPARATION
Preheat your oven to 400°F (200°C).
On a baking sheet, toss the cherry tomatoes with olive oil, minced garlic, and chopped fresh basil. Season lightly with salt and pepper.
Roast the tomatoes in the oven for about 10-12 minutes until they are slightly blistered and softened.
Meanwhile, cook the whole wheat ricotta spinach ravioli according to the package instructions until al dente. Drain well.
In a serving bowl, gently mix the cooked ravioli with the low-fat ricotta to boost creaminess and protein.
Top the ravioli with the herb-roasted tomato sauce and garnish with any remaining fresh basil.
Serve immediately and enjoy a meal that's both nutrient-rich and bursting with flavor.