YOUR SOLIN GENERATED RECIPE
Ricotta-Spinach Ravioli with Roasted Garlic Cream Sauce
Enjoy a gourmet twist on classic Italian comfort with tender ricotta-spinach ravioli enveloped in a silky roasted garlic cream sauce, accented by a hint of nutmeg and a topping of tangy parmesan. A scattering of fresh spinach and succulent grilled shrimp adds vibrancy and lean protein, making this dish a balanced, satisfying meal.
INGREDIENTS
130g Ricotta-Spinach Ravioli
4 oz Grilled Shrimp
1/8 cup Light Cream
2 tbsp Parmesan Cheese
1 tsp Olive Oil
1 clove Roasted Garlic
1/4 cup Chicken Broth
1 cup Fresh Spinach
Salt, Pepper, Nutmeg to taste
PREPARATION
Preheat your oven to 400°F. Prepare roasted garlic by drizzling a clove with olive oil, wrapping it in foil, and roasting until soft.
Meanwhile, boil a pot of lightly salted water and cook the ricotta-spinach ravioli according to package instructions until al dente. Drain and set aside.
In a skillet, heat a small amount of olive oil and sauté the freshly chopped roasted garlic along with a cup of fresh spinach until the spinach wilts.
Add in the light cream and chicken broth, stirring gently. Let the sauce simmer for 3-4 minutes to allow the flavors to meld together, then season with salt, pepper, and a pinch of nutmeg.
Stir in the grated parmesan cheese until the sauce slightly thickens. If desired, add a few spoonfuls of reserved pasta water to adjust the consistency.
Gently toss the cooked ravioli in the roasted garlic cream sauce until fully coated. Arrange the ravioli on a serving plate.
Top with the grilled shrimp, and finish with an extra sprinkle of parmesan cheese if desired. Serve warm and enjoy!