YOUR SOLIN GENERATED RECIPE
Spinach Ravioli with Light Tomato-Basil Sauce and Garlicky Greens
Enjoy a vibrant and balanced meal featuring tender spinach ravioli bathed in a light tomato-basil sauce, paired with savory garlicky greens and succulent grilled chicken. This dish melds the comforting richness of pasta with refreshing, aromatic vegetables, creating an ideal plate for a wholesome dinner.
INGREDIENTS
1 serving Spinach Ravioli (150g)
1 cup Diced Tomatoes (240g)
1 teaspoon Olive Oil (4.5g) for sauce
0.5 teaspoon Olive Oil (2.25g) for greens
0.25 cup Fresh Basil, chopped
3 cloves Garlic
2 cups Baby Spinach (60g)
3 ounces Grilled Chicken Breast (85g)
PREPARATION
Bring a large pot of salted water to a boil and cook the spinach ravioli according to package instructions until al dente. Drain and set aside.
In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. Add minced garlic (use 2 of the 3 cloves) and sauté until fragrant, about 30 seconds.
Stir in the diced tomatoes and let simmer for about 5 minutes. Add chopped fresh basil, season with salt and pepper, and allow the sauce to meld flavors.
In a separate skillet, heat 0.5 teaspoon of olive oil over medium heat. Add the remaining garlic (minced) and tossed baby spinach. Sauté until the greens are just wilted, about 2 minutes.
Plate the cooked spinach ravioli, spoon the light tomato-basil sauce over the top, and arrange the garlicky greens on the side. Slice the grilled chicken breast into strips and serve alongside or atop the ravioli.
Finish with a light seasoning of salt and pepper to taste and garnish with extra basil if desired.