Creamy Spinach Ricotta Ravioli with Fresh Herbs

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

Creamy Spinach Ricotta Ravioli with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Ravioli with Fresh Herbs

Enjoy tender, handmade ravioli filled with a creamy blend of part-skim ricotta, fresh spinach, and a hint of egg white, elevated by a drizzle of extra virgin olive oil and bright fresh basil. This dish offers a delightful balance of rich flavor and delicate herbal notes, perfect for a satisfying meal any time of day.

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NUTRITION

566kcal
Protein
33.3g
Fat
25.6g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Part-Skim Ricotta Cheese (~183g)

1 cup Fresh Spinach (~30g)

125g Fresh Pasta Dough (for Ravioli)

1 Egg White (~33g)

0.5 tsp Extra Virgin Olive Oil (~2.3g)

1 clove Garlic (~3g)

1 tbsp Fresh Basil (~2g)

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PREPARATION

  • 1

    Bring a pot of water to a gentle simmer and prepare your work surface with a lightly floured sheet for assembling the ravioli.

  • 2

    In a bowl, combine the part-skim ricotta, finely chopped fresh spinach, egg white, and minced garlic. Stir in the chopped basil with a pinch of salt and pepper.

  • 3

    Roll out the fresh pasta dough to a thin layer. Using a cookie cutter or a glass, cut circles from the dough.

  • 4

    Place a small spoonful of the ricotta and spinach mixture onto each dough circle. Moisten the edges with a little water, then fold over to form a half-moon shape and press firmly to seal.

  • 5

    Cook the ravioli in the simmering water for about 3-4 minutes or until they float to the top, indicating they are done.

  • 6

    Drain the ravioli and transfer them to a warm serving bowl. Drizzle with extra virgin olive oil and garnish with additional fresh basil if desired. Serve immediately.

Creamy Spinach Ricotta Ravioli with Fresh Herbs

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

Creamy Spinach Ricotta Ravioli with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ricotta Ravioli with Fresh Herbs

Enjoy tender, handmade ravioli filled with a creamy blend of part-skim ricotta, fresh spinach, and a hint of egg white, elevated by a drizzle of extra virgin olive oil and bright fresh basil. This dish offers a delightful balance of rich flavor and delicate herbal notes, perfect for a satisfying meal any time of day.

NUTRITION

566kcal
Protein
33.3g
Fat
25.6g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Part-Skim Ricotta Cheese (~183g)

1 cup Fresh Spinach (~30g)

125g Fresh Pasta Dough (for Ravioli)

1 Egg White (~33g)

0.5 tsp Extra Virgin Olive Oil (~2.3g)

1 clove Garlic (~3g)

1 tbsp Fresh Basil (~2g)

PREPARATION

  • 1

    Bring a pot of water to a gentle simmer and prepare your work surface with a lightly floured sheet for assembling the ravioli.

  • 2

    In a bowl, combine the part-skim ricotta, finely chopped fresh spinach, egg white, and minced garlic. Stir in the chopped basil with a pinch of salt and pepper.

  • 3

    Roll out the fresh pasta dough to a thin layer. Using a cookie cutter or a glass, cut circles from the dough.

  • 4

    Place a small spoonful of the ricotta and spinach mixture onto each dough circle. Moisten the edges with a little water, then fold over to form a half-moon shape and press firmly to seal.

  • 5

    Cook the ravioli in the simmering water for about 3-4 minutes or until they float to the top, indicating they are done.

  • 6

    Drain the ravioli and transfer them to a warm serving bowl. Drizzle with extra virgin olive oil and garnish with additional fresh basil if desired. Serve immediately.