YOUR SOLIN GENERATED RECIPE
Spinach and Ricotta Ravioli with Blistered Tomatoes and Fresh Basil
A delightful twist on a classic Italian comfort dish, featuring tender, homemade whole wheat ravioli generously filled with a creamy blend of ricotta, fresh spinach, and basil. The ravioli are paired with sweet, blistered cherry tomatoes lightly sautéed in olive oil, creating a harmonious balance of textures and flavors that elevate this dish to a gourmet experience.
INGREDIENTS
50 grams Whole Wheat Pasta Flour
1 Large Egg
1 Egg White
1/2 cup Part-Skim Ricotta Cheese
1 cup Fresh Spinach
1 cup Cherry Tomatoes
1/4 cup Fresh Basil (chopped)
1 tsp Olive Oil
PREPARATION
In a bowl, combine the ricotta cheese, fresh spinach (roughly chopped), and chopped basil. Season lightly with salt and pepper to taste. Set this filling aside.
For the pasta dough, mix the whole wheat pasta flour with the large egg and egg white. Knead the mixture until a smooth dough forms; if the dough is too dry, you can add a small amount of water.
Divide the dough into two portions and roll each portion out thinly to form pasta sheets.
Place spoonfuls of the ricotta-spinach filling evenly over one pasta sheet, leaving space between each mound. Cover with the second pasta sheet and press around each filling to seal, then cut into individual ravioli using a knife or a ravioli cutter.
Bring a pot of salted water to a boil and gently drop in the ravioli. Cook for about 3-4 minutes until they float to the top and are al dente. Remove them with a slotted spoon.
While the ravioli cooks, heat the olive oil in a skillet over medium-high heat. Add the halved cherry tomatoes and sauté until their skins blister and they soften slightly, about 3-4 minutes.
Plate the freshly cooked ravioli and top with the blistered tomatoes. Garnish with extra fresh basil if desired, and serve immediately.