Creamy Spinach Ravioli with Blistered Cherry Tomatoes

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

Creamy Spinach Ravioli with Blistered Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ravioli with Blistered Cherry Tomatoes

Enjoy a deliciously balanced plate of tender spinach ravioli smothered in a light, creamy sauce with blistered cherry tomatoes and a hint of garlic. Topped with fresh baby spinach, grated Parmesan, and lean grilled chicken breast, this dish harmonizes silky textures with vibrant, savory bursts, making it perfect for a satisfying dinner.

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NUTRITION

574kcal
Protein
36.5g
Fat
23.3g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

150g Spinach Ravioli

100g Cherry Tomatoes

30g Baby Spinach

40g Low-Fat Cream

5g Olive Oil

1 clove Garlic

10g Parmesan Cheese

50g Grilled Chicken Breast

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the spinach ravioli according to package instructions. Drain and set aside.

  • 2

    While the ravioli is cooking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the cherry tomatoes to the skillet and cook, stirring occasionally, until they start to blister and soften, about 3-4 minutes.

  • 4

    Pour in the low-fat cream and reduce the heat slightly. Allow the sauce to gently simmer for 2 minutes, letting the flavors meld together.

  • 5

    Stir in the baby spinach so it wilts slightly, then add the cooked ravioli and toss to combine, ensuring the pasta is evenly coated with the creamy sauce.

  • 6

    Plate the ravioli, then top with sliced grilled chicken breast and a sprinkle of Parmesan cheese.

  • 7

    Season with salt and pepper to taste and serve immediately.

Creamy Spinach Ravioli with Blistered Cherry Tomatoes

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

Creamy Spinach Ravioli with Blistered Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ravioli with Blistered Cherry Tomatoes

Enjoy a deliciously balanced plate of tender spinach ravioli smothered in a light, creamy sauce with blistered cherry tomatoes and a hint of garlic. Topped with fresh baby spinach, grated Parmesan, and lean grilled chicken breast, this dish harmonizes silky textures with vibrant, savory bursts, making it perfect for a satisfying dinner.

NUTRITION

574kcal
Protein
36.5g
Fat
23.3g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

150g Spinach Ravioli

100g Cherry Tomatoes

30g Baby Spinach

40g Low-Fat Cream

5g Olive Oil

1 clove Garlic

10g Parmesan Cheese

50g Grilled Chicken Breast

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the spinach ravioli according to package instructions. Drain and set aside.

  • 2

    While the ravioli is cooking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the cherry tomatoes to the skillet and cook, stirring occasionally, until they start to blister and soften, about 3-4 minutes.

  • 4

    Pour in the low-fat cream and reduce the heat slightly. Allow the sauce to gently simmer for 2 minutes, letting the flavors meld together.

  • 5

    Stir in the baby spinach so it wilts slightly, then add the cooked ravioli and toss to combine, ensuring the pasta is evenly coated with the creamy sauce.

  • 6

    Plate the ravioli, then top with sliced grilled chicken breast and a sprinkle of Parmesan cheese.

  • 7

    Season with salt and pepper to taste and serve immediately.