YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ricotta Ravioli with Herb Sauce
Delight in tender, homemade whole wheat ravioli bursting with a creamy ricotta and spinach filling, drizzled with a vibrant herb sauce. This dish captivates with its fresh basil and parsley notes balanced by a hint of garlic and olive oil, offering a comforting, flavorful meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
1/2 cup Ricotta Cheese (124g)
1 cup cooked Fresh Spinach (180g)
1/2 cup Whole Wheat Flour (60g)
1 large Egg (50g)
1 tsp Olive Oil (5g)
1/4 cup chopped Fresh Basil (5g)
1/4 cup chopped Fresh Parsley (5g)
1 clove Garlic (3g)
PREPARATION
Prepare the pasta dough by combining the whole wheat flour and egg on a clean surface. Mix until a cohesive dough forms; if too dry, add a tablespoon of water. Knead for 5-7 minutes, then wrap and let rest for 30 minutes.
Meanwhile, gently sauté the spinach in a non-stick pan over medium heat until wilted. Let it cool, then roughly chop.
In a bowl, mix the ricotta cheese with the chopped cooked spinach. Season lightly with salt and pepper to taste, creating the filling.
Roll out the rested dough on a floured surface into a thin sheet. Use a ravioli cutter or a knife to cut out squares or rounds. Place a teaspoon of the ricotta-spinach filling in the center of each piece, then cover with another piece of dough and seal the edges by pressing firmly.
Bring a pot of salted water to a gentle boil. Cook the ravioli in batches for about 3-4 minutes until they float to the top, indicating they are done. Remove with a slotted spoon.
For the herb sauce, blend the fresh basil, parsley, garlic, and olive oil until smooth. Adjust seasoning with salt and pepper as desired.
Plate the cooked ravioli and drizzle the herb sauce over the top. Serve warm and enjoy your flavorful meal.