Ricotta-Spinach Stuffed 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 Stuffed Ravioli with Herb-Roasted Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Ricotta-Spinach Stuffed Ravioli with Herb-Roasted Tomato Sauce

Savor delicate homemade whole wheat ravioli generously filled with a creamy blend of part-skim ricotta and fresh spinach, accented by the subtle lift of an extra egg white. The tender pasta is paired with a vibrant herb-roasted tomato sauce, finished with a light sprinkle of Parmesan. A comforting dish that dovetails wholesome, clean ingredients into a balanced and delicious meal.

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NUTRITION

570kcal
Protein
35.6g
Fat
23.7g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

40g Whole Wheat Flour

1 medium Egg

1 large Egg White

125g Part-Skim Ricotta Cheese

30g Fresh Spinach

150g Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

4 Fresh Basil leaves

0.5 tsp Dried Oregano

10g Parmesan Cheese

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PREPARATION

  • 1

    In a bowl, mix the whole wheat flour with the egg and egg white to form a smooth dough. Knead briefly and cover to rest for 20 minutes.

  • 2

    Meanwhile, in another bowl, combine the ricotta cheese with finely chopped fresh spinach. Season lightly with salt and pepper if desired.

  • 3

    Roll out the dough on a lightly floured surface until thin. Cut into squares or circles as preferred for ravioli.

  • 4

    Spoon a small dollop of the ricotta-spinach mixture onto each pasta piece, then fold and seal the edges tightly to form stuffed ravioli.

  • 5

    Preheat the oven to 400°F. Toss cherry tomatoes with olive oil, minced garlic, dried oregano, and torn basil leaves. Spread on a baking sheet.

  • 6

    Roast the tomato mixture in the oven for 15-20 minutes until softened and slightly caramelized.

  • 7

    Plate the freshly prepared ravioli and spoon the warm, herb-roasted tomato sauce over the top. Sprinkle with grated Parmesan cheese just before serving.

Ricotta-Spinach Stuffed 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 Stuffed Ravioli with Herb-Roasted Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Ricotta-Spinach Stuffed Ravioli with Herb-Roasted Tomato Sauce

Savor delicate homemade whole wheat ravioli generously filled with a creamy blend of part-skim ricotta and fresh spinach, accented by the subtle lift of an extra egg white. The tender pasta is paired with a vibrant herb-roasted tomato sauce, finished with a light sprinkle of Parmesan. A comforting dish that dovetails wholesome, clean ingredients into a balanced and delicious meal.

NUTRITION

570kcal
Protein
35.6g
Fat
23.7g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

40g Whole Wheat Flour

1 medium Egg

1 large Egg White

125g Part-Skim Ricotta Cheese

30g Fresh Spinach

150g Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

4 Fresh Basil leaves

0.5 tsp Dried Oregano

10g Parmesan Cheese

PREPARATION

  • 1

    In a bowl, mix the whole wheat flour with the egg and egg white to form a smooth dough. Knead briefly and cover to rest for 20 minutes.

  • 2

    Meanwhile, in another bowl, combine the ricotta cheese with finely chopped fresh spinach. Season lightly with salt and pepper if desired.

  • 3

    Roll out the dough on a lightly floured surface until thin. Cut into squares or circles as preferred for ravioli.

  • 4

    Spoon a small dollop of the ricotta-spinach mixture onto each pasta piece, then fold and seal the edges tightly to form stuffed ravioli.

  • 5

    Preheat the oven to 400°F. Toss cherry tomatoes with olive oil, minced garlic, dried oregano, and torn basil leaves. Spread on a baking sheet.

  • 6

    Roast the tomato mixture in the oven for 15-20 minutes until softened and slightly caramelized.

  • 7

    Plate the freshly prepared ravioli and spoon the warm, herb-roasted tomato sauce over the top. Sprinkle with grated Parmesan cheese just before serving.