Spinach Ravioli with Bright Lemon-Herb Sauce and Roasted Asparagus

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

Spinach Ravioli with Bright Lemon-Herb Sauce and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Bright Lemon-Herb Sauce and Roasted Asparagus

Enjoy a delightful plate of tender spinach ravioli enhanced by a zesty lemon-herb sauce and complemented with savory roasted asparagus. A touch of lean grilled chicken breast boosts the protein profile, making this meal both flavorful and balanced.

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NUTRITION

516kcal
Protein
42.7g
Fat
15.6g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

150g Spinach Ravioli

4 oz Grilled Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

1 clove Garlic

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss asparagus with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast asparagus in the preheated oven for about 12-15 minutes until tender and slightly charred.

  • 3

    Meanwhile, bring a large pot of salted water to a boil. Cook the spinach ravioli according to package instructions until al dente, then drain.

  • 4

    For the lemon-herb sauce, in a small bowl whisk together olive oil, lemon juice, chopped basil, chopped parsley, minced garlic, a pinch of salt, and black pepper.

  • 5

    In a serving bowl, combine the cooked ravioli with the grilled chicken breast (pre-sliced), drizzle with the lemon-herb sauce, and gently toss.

  • 6

    Plate the dressed ravioli alongside the roasted asparagus and serve immediately.

Spinach Ravioli with Bright Lemon-Herb Sauce and Roasted Asparagus

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

Spinach Ravioli with Bright Lemon-Herb Sauce and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Bright Lemon-Herb Sauce and Roasted Asparagus

Enjoy a delightful plate of tender spinach ravioli enhanced by a zesty lemon-herb sauce and complemented with savory roasted asparagus. A touch of lean grilled chicken breast boosts the protein profile, making this meal both flavorful and balanced.

NUTRITION

516kcal
Protein
42.7g
Fat
15.6g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

150g Spinach Ravioli

4 oz Grilled Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

1 clove Garlic

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss asparagus with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast asparagus in the preheated oven for about 12-15 minutes until tender and slightly charred.

  • 3

    Meanwhile, bring a large pot of salted water to a boil. Cook the spinach ravioli according to package instructions until al dente, then drain.

  • 4

    For the lemon-herb sauce, in a small bowl whisk together olive oil, lemon juice, chopped basil, chopped parsley, minced garlic, a pinch of salt, and black pepper.

  • 5

    In a serving bowl, combine the cooked ravioli with the grilled chicken breast (pre-sliced), drizzle with the lemon-herb sauce, and gently toss.

  • 6

    Plate the dressed ravioli alongside the roasted asparagus and serve immediately.