YOUR SOLIN GENERATED RECIPE
Fresh Tomato Basil Spinach Ravioli with Crispy Asparagus
Enjoy a delightful twist on classic Italian flavors with our Fresh Tomato Basil Spinach Ravioli paired with crispy asparagus and a side of grilled extra firm tofu. The high-protein, whole wheat spinach ravioli is enveloped in a light, aromatic tomato basil sauce, while the crisp, tender asparagus adds texture and freshness. Finished with grilled tofu for an extra protein boost, this dish harmonizes vibrant flavors and modern nutrition, making it an ideal choice for a balanced meal.
INGREDIENTS
1.5 cups High Protein Spinach Ravioli (250g)
0.5 cup Fresh Tomato Basil Sauce (125g)
6 Crispy Asparagus Spears (90g)
3 ounces Grilled Extra Firm Tofu (85g)
PREPARATION
Bring a large pot of salted water to a boil and cook the spinach ravioli according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, prepare the fresh tomato basil sauce by gently warming it in a saucepan over medium heat to merge the flavors.
Trim the ends of the asparagus and toss them lightly in a bit of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in a preheated oven at 425°F for about 10 minutes until crispy and tender.
Cut the extra firm tofu into 1/2-inch thick slices and grill on a preheated grill pan over medium heat for about 3-4 minutes per side until grill marks appear and it's heated through.
Plate the dish by layering the cooked ravioli, drizzling with the warm tomato basil sauce, and arranging the crispy asparagus spears around the pasta. Top with grilled tofu slices to add a burst of protein.
Garnish with fresh basil leaves if desired, and serve immediately while warm.