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

Enjoy tender whole wheat ravioli generously stuffed with a creamy blend of part-skim ricotta, fresh spinach, and grated Parmesan, all complemented by a vibrant herb-roasted tomato sauce. This comforting dish marries rich dairy flavors with the freshness of tomatoes and basil, perfect for a satisfying, protein-conscious meal.

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NUTRITION

559kcal
Protein
32.1g
Fat
26.6g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

1 serving (130g cooked) Whole Wheat Ravioli

1/2 cup Part-Skim Ricotta Cheese

1/4 cup Grated Parmesan Cheese

1 cup Fresh Spinach, chopped

100g Tomato, diced

1/2 teaspoon Olive Oil

1 Garlic clove, minced

1 tablespoon Fresh Basil, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the filling by mixing the part-skim ricotta with chopped fresh spinach and grated Parmesan in a bowl. Season lightly with a pinch of salt and pepper.

  • 3

    If making homemade ravioli, roll out whole wheat pasta dough and cut into squares, placing a small spoonful of the ricotta-spinach mixture in the center of each, then seal the edges. Alternatively, use store-bought ricotta-spinach ravioli.

  • 4

    Arrange diced tomatoes and minced garlic on a baking sheet. Drizzle with olive oil and season with salt, pepper, and chopped fresh basil.

  • 5

    Roast the tomato mixture in the preheated oven for about 10-12 minutes until softened and slightly caramelized.

  • 6

    Meanwhile, cook the ravioli in a pot of boiling water until they float to the top, about 3-4 minutes. Drain well.

  • 7

    Plate the cooked ravioli and top with the herb-roasted tomato sauce. Garnish with additional fresh basil if desired and serve warm.

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

Enjoy tender whole wheat ravioli generously stuffed with a creamy blend of part-skim ricotta, fresh spinach, and grated Parmesan, all complemented by a vibrant herb-roasted tomato sauce. This comforting dish marries rich dairy flavors with the freshness of tomatoes and basil, perfect for a satisfying, protein-conscious meal.

NUTRITION

559kcal
Protein
32.1g
Fat
26.6g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

1 serving (130g cooked) Whole Wheat Ravioli

1/2 cup Part-Skim Ricotta Cheese

1/4 cup Grated Parmesan Cheese

1 cup Fresh Spinach, chopped

100g Tomato, diced

1/2 teaspoon Olive Oil

1 Garlic clove, minced

1 tablespoon Fresh Basil, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the filling by mixing the part-skim ricotta with chopped fresh spinach and grated Parmesan in a bowl. Season lightly with a pinch of salt and pepper.

  • 3

    If making homemade ravioli, roll out whole wheat pasta dough and cut into squares, placing a small spoonful of the ricotta-spinach mixture in the center of each, then seal the edges. Alternatively, use store-bought ricotta-spinach ravioli.

  • 4

    Arrange diced tomatoes and minced garlic on a baking sheet. Drizzle with olive oil and season with salt, pepper, and chopped fresh basil.

  • 5

    Roast the tomato mixture in the preheated oven for about 10-12 minutes until softened and slightly caramelized.

  • 6

    Meanwhile, cook the ravioli in a pot of boiling water until they float to the top, about 3-4 minutes. Drain well.

  • 7

    Plate the cooked ravioli and top with the herb-roasted tomato sauce. Garnish with additional fresh basil if desired and serve warm.