Creamy Ricotta Spinach Ravioli with Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Ricotta Spinach Ravioli with Herb Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Spinach Ravioli with Herb Sauce

Savor tender whole wheat ravioli enveloped in a creamy, low-fat ricotta and spinach mixture, accented by a vibrant herb sauce with the bright touch of lemon. This dish features succulent grilled chicken to boost the protein content while still delighting the palate with fresh basil and parsley infusing every bite.

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NUTRITION

566kcal
Protein
51.4g
Fat
17.4g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Ravioli (140g)

1/2 cup Low-Fat Ricotta Cheese (120g)

1 cup Fresh Spinach (30g)

3 ounces Grilled Chicken Breast (85g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

1 clove Garlic (3g)

1/4 cup Fresh Basil (4g)

1/4 cup Fresh Parsley (4g)

1 tablespoon Lemon Juice (15g)

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat ravioli according to package instructions until al dente. Drain and set aside.

  • 2

    In a small blender or food processor, combine fresh basil, parsley, garlic, lemon juice, and olive oil. Blend until smooth to create the herb sauce.

  • 3

    In a mixing bowl, gently toss the cooked ravioli with the herb sauce until evenly coated.

  • 4

    Warm the low-fat ricotta cheese slightly if desired, then fold it together with the fresh spinach into the ravioli, allowing the warmth of the pasta to soften the spinach and integrate the creamy ricotta.

  • 5

    Slice the grilled chicken breast and arrange it on top of the ravioli. Season with salt and pepper to taste.

  • 6

    Serve warm, drizzling any remaining herb sauce over the top for an extra burst of flavor.

Creamy Ricotta Spinach Ravioli with Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Ricotta Spinach Ravioli with Herb Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Spinach Ravioli with Herb Sauce

Savor tender whole wheat ravioli enveloped in a creamy, low-fat ricotta and spinach mixture, accented by a vibrant herb sauce with the bright touch of lemon. This dish features succulent grilled chicken to boost the protein content while still delighting the palate with fresh basil and parsley infusing every bite.

NUTRITION

566kcal
Protein
51.4g
Fat
17.4g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Ravioli (140g)

1/2 cup Low-Fat Ricotta Cheese (120g)

1 cup Fresh Spinach (30g)

3 ounces Grilled Chicken Breast (85g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

1 clove Garlic (3g)

1/4 cup Fresh Basil (4g)

1/4 cup Fresh Parsley (4g)

1 tablespoon Lemon Juice (15g)

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat ravioli according to package instructions until al dente. Drain and set aside.

  • 2

    In a small blender or food processor, combine fresh basil, parsley, garlic, lemon juice, and olive oil. Blend until smooth to create the herb sauce.

  • 3

    In a mixing bowl, gently toss the cooked ravioli with the herb sauce until evenly coated.

  • 4

    Warm the low-fat ricotta cheese slightly if desired, then fold it together with the fresh spinach into the ravioli, allowing the warmth of the pasta to soften the spinach and integrate the creamy ricotta.

  • 5

    Slice the grilled chicken breast and arrange it on top of the ravioli. Season with salt and pepper to taste.

  • 6

    Serve warm, drizzling any remaining herb sauce over the top for an extra burst of flavor.