Creamy Spinach Ravioli with Lean Ground Turkey and Garlic-Roasted Broccoli

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

Creamy Spinach Ravioli with Lean Ground Turkey and Garlic-Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ravioli with Lean Ground Turkey and Garlic-Roasted Broccoli

Enjoy a comforting plate of creamy spinach ravioli paired with lean ground turkey and perfectly roasted broccoli, enhanced with a hint of garlic and a light Greek yogurt sauce for a balanced and satisfying meal.

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NUTRITION

512kcal
Protein
39.8g
Fat
16.6g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

1 cup Spinach Ravioli (150g)

4 ounces Lean Ground Turkey (113g)

1 cup Broccoli (91g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic

2 tablespoons Nonfat Greek Yogurt (30g)

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the broccoli.

  • 2

    Toss the broccoli florets with olive oil and minced garlic. Spread them evenly on a baking sheet and roast for 12-15 minutes until tender and slightly crispy.

  • 3

    While the broccoli roasts, cook the spinach ravioli in boiling water according to package instructions until al dente. Drain and set aside.

  • 4

    In a pan, cook the lean ground turkey over medium heat until browned and fully cooked. Break it up with a spatula as it cooks.

  • 5

    Mix the cooked ravioli with the turkey in the pan. Stir in the nonfat Greek yogurt to create a light, creamy sauce. Season with salt and pepper to taste.

  • 6

    Plate the creamy ravioli mixture and top with the garlic-roasted broccoli. Serve immediately and enjoy your balanced, protein-rich meal.

Creamy Spinach Ravioli with Lean Ground Turkey and Garlic-Roasted Broccoli

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

Creamy Spinach Ravioli with Lean Ground Turkey and Garlic-Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ravioli with Lean Ground Turkey and Garlic-Roasted Broccoli

Enjoy a comforting plate of creamy spinach ravioli paired with lean ground turkey and perfectly roasted broccoli, enhanced with a hint of garlic and a light Greek yogurt sauce for a balanced and satisfying meal.

NUTRITION

512kcal
Protein
39.8g
Fat
16.6g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

1 cup Spinach Ravioli (150g)

4 ounces Lean Ground Turkey (113g)

1 cup Broccoli (91g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic

2 tablespoons Nonfat Greek Yogurt (30g)

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the broccoli.

  • 2

    Toss the broccoli florets with olive oil and minced garlic. Spread them evenly on a baking sheet and roast for 12-15 minutes until tender and slightly crispy.

  • 3

    While the broccoli roasts, cook the spinach ravioli in boiling water according to package instructions until al dente. Drain and set aside.

  • 4

    In a pan, cook the lean ground turkey over medium heat until browned and fully cooked. Break it up with a spatula as it cooks.

  • 5

    Mix the cooked ravioli with the turkey in the pan. Stir in the nonfat Greek yogurt to create a light, creamy sauce. Season with salt and pepper to taste.

  • 6

    Plate the creamy ravioli mixture and top with the garlic-roasted broccoli. Serve immediately and enjoy your balanced, protein-rich meal.