YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Ravioli with Fresh Tomato Basil Sauce and Sautéed Greens
Enjoy a vibrant plate of homemade-inspired spinach ricotta ravioli served with a luscious fresh tomato basil sauce, crowned with a creamy dollop of part-skim ricotta and finished with lightly sautéed greens and a sprinkle of parmesan. This dish offers a perfect balance of tender pasta and bright, savory flavors ideal for a wholesome dinner.
INGREDIENTS
175g Spinach Ricotta Ravioli
1/2 cup Fresh Tomato Basil Sauce
1/2 cup Part-Skim Ricotta Cheese
1/2 cup Sautéed Spinach
1 tbsp Grated Parmesan Cheese
PREPARATION
Prepare the tomato basil sauce by gently heating canned tomato sauce with fresh basil leaves, a clove of minced garlic, salt, and a drizzle of olive oil over medium heat. Allow it to simmer to develop flavors.
Cook the spinach ricotta ravioli according to package directions or by boiling in salted water until al dente. Drain well.
In a separate pan, lightly sauté fresh spinach (or your choice of greens) in a teaspoon of olive oil for about 2-3 minutes until just wilted.
Plate the cooked ravioli and spoon over the warm tomato basil sauce.
Top with a generous dollop of part-skim ricotta cheese, add the sautéed greens, and finish with a sprinkle of grated Parmesan cheese.
Serve immediately and enjoy the dynamic mix of flavors and textures.