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

Delight in tender, fresh spinach ricotta ravioli enveloped in a creamy sauce of ricotta and lightly cooked spinach. Enhanced with egg whites for an extra protein boost, this dish is finished with a sprinkle of nutty Parmesan and a medley of vibrant fresh herbs for a bright, satisfying meal.

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NUTRITION

509kcal
Protein
32.1g
Fat
17.3g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

150g Fresh Spinach Ricotta Ravioli

1 cup Fresh Baby Spinach

1/4 cup Part-Skim Ricotta

2 Egg Whites

2 Tbsp Grated Parmesan Cheese

2 Tbsp Fresh Mixed Herbs (Basil, Parsley)

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the ravioli according to package directions until al dente. Drain and set aside, reserving a small splash of pasta water.

  • 2

    While the ravioli cooks, heat the olive oil in a skillet over medium heat. Add the fresh baby spinach and sauté for 1-2 minutes until just wilted.

  • 3

    In a small bowl, whisk together the part-skim ricotta and egg whites until smooth. If needed, add a little of the reserved pasta water to thin the mixture into a silky sauce.

  • 4

    Combine the cooked ravioli and sautéed spinach in the skillet. Pour the ricotta and egg white sauce over the ravioli and gently toss to coat evenly.

  • 5

    Season with salt and pepper to taste. Remove from heat and sprinkle grated Parmesan cheese and fresh mixed herbs over the top.

  • 6

    Serve immediately, enjoying the creamy texture and the bright burst of fresh herbs.

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

Delight in tender, fresh spinach ricotta ravioli enveloped in a creamy sauce of ricotta and lightly cooked spinach. Enhanced with egg whites for an extra protein boost, this dish is finished with a sprinkle of nutty Parmesan and a medley of vibrant fresh herbs for a bright, satisfying meal.

NUTRITION

509kcal
Protein
32.1g
Fat
17.3g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

150g Fresh Spinach Ricotta Ravioli

1 cup Fresh Baby Spinach

1/4 cup Part-Skim Ricotta

2 Egg Whites

2 Tbsp Grated Parmesan Cheese

2 Tbsp Fresh Mixed Herbs (Basil, Parsley)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the ravioli according to package directions until al dente. Drain and set aside, reserving a small splash of pasta water.

  • 2

    While the ravioli cooks, heat the olive oil in a skillet over medium heat. Add the fresh baby spinach and sauté for 1-2 minutes until just wilted.

  • 3

    In a small bowl, whisk together the part-skim ricotta and egg whites until smooth. If needed, add a little of the reserved pasta water to thin the mixture into a silky sauce.

  • 4

    Combine the cooked ravioli and sautéed spinach in the skillet. Pour the ricotta and egg white sauce over the ravioli and gently toss to coat evenly.

  • 5

    Season with salt and pepper to taste. Remove from heat and sprinkle grated Parmesan cheese and fresh mixed herbs over the top.

  • 6

    Serve immediately, enjoying the creamy texture and the bright burst of fresh herbs.