YOUR SOLIN GENERATED RECIPE
Spinach Ravioli with Fresh Tomato Basil Sauce and Roasted Zucchini
Enjoy a vibrant plate featuring tender homemade spinach ravioli enriched with a light, fresh tomato basil sauce, accompanied by perfectly roasted zucchini and topped with succulent grilled chicken breast and a dusting of Parmesan. A balanced dish that excites the palate with its mix of creamy pasta, tangy sauce, and savory chicken, ideal for a satisfying dinner.
INGREDIENTS
150g Fresh Spinach Ravioli
150g Fresh Tomato Basil Sauce (tomatoes)
1 tsp Olive Oil
1 medium Roasted Zucchini
3 oz Grilled Chicken Breast
0.2 oz Grated Parmesan Cheese
2 Tbsp Fresh Basil
1 clove Garlic
PREPARATION
Preheat your oven to 400°F. Slice the zucchini lengthwise into thick rounds, toss with a drizzle of olive oil, salt, and pepper, and roast for 15-20 minutes until tender and slightly caramelized.
For the tomato basil sauce, roughly chop the tomatoes and mince the garlic. In a small saucepan over medium heat, add the tomatoes, garlic, a teaspoon of olive oil, and let simmer for 10 minutes until the tomatoes break down into a chunky sauce. Stir in fresh basil at the end.
While the zucchini roasts and sauce simmers, grill the chicken breast. Season with salt, pepper, and a sprinkle of dried herbs if desired. Grill over medium heat for about 6-7 minutes per side or until fully cooked, then slice into thin strips.
Cook the fresh spinach ravioli according to package or recipe instructions, typically boiling in salted water for 4-5 minutes until al dente. Drain well.
Combine the cooked ravioli with the tomato basil sauce in a serving bowl. Top with the roasted zucchini, grilled chicken slices, and finish with a light sprinkle of grated Parmesan cheese and extra fresh basil for garnish.
Serve immediately and enjoy your balanced, protein-packed meal.