YOUR SOLIN GENERATED RECIPE
Spinach Ravioli with Fresh Herb Tomato Sauce and Roasted Zucchini
A vibrant dish featuring tender spinach ravioli bathed in a fresh, aromatic tomato sauce and paired with beautifully roasted zucchini and lean grilled chicken for an extra protein punch. The medley of flavors creates a satisfying meal that is as nourishing as it is delicious.
INGREDIENTS
1 cup Spinach Ravioli (≈140g)
150g Fresh Tomatoes
0.5 tbsp Extra Virgin Olive Oil
1 Garlic Clove
2g Fresh Mixed Herbs (Basil & Oregano)
1 medium Zucchini (≈200g)
3 ounces Grilled Chicken Breast (≈85g)
PREPARATION
Preheat your oven to 425°F (220°C) for the zucchini.
Slice the zucchini into rounds or half-moons, drizzle with a tiny bit of olive oil, season with salt and pepper, and roast on a baking sheet for about 20 minutes or until tender and lightly browned.
While the zucchini roasts, prepare the fresh herb tomato sauce by dicing the fresh tomatoes and mincing the garlic.
Heat a small pan over medium heat, add the 0.5 tbsp of olive oil, and sauté the garlic for about 30 seconds until fragrant.
Add in the diced tomatoes and fresh mixed herbs; allow to simmer for 5-7 minutes until the sauce slightly thickens. Adjust seasoning with salt and pepper.
Cook the spinach ravioli according to package instructions, ensuring they remain tender yet firm.
For added protein, grill the chicken breast until cooked through and slice into strips.
Assemble the dish by placing the cooked spinach ravioli on a plate, spooning the fresh herb tomato sauce generously over them, and topping with the roasted zucchini and sliced grilled chicken.
Serve immediately and enjoy your nutritious, flavor-packed meal!