Spinach Ravioli with Sautéed Garlic Greens and Burst Cherry Tomatoes

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

Spinach Ravioli with Sautéed Garlic Greens and Burst Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Sautéed Garlic Greens and Burst Cherry Tomatoes

Indulge in a vibrant plate of spinach ravioli paired with succulent grilled shrimp, lightly sautéed garlic greens, and burst cherry tomatoes. The dish is finished with a sprinkle of grated Parmesan, offering a delightful symphony of textures and rich, bright flavors perfect for a nourishing meal.

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NUTRITION

521kcal
Protein
43.8g
Fat
16g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Spinach Ravioli

3.5 ounces Grilled Shrimp

1 cup Mixed Greens (Spinach & Kale)

1/2 cup Burst Cherry Tomatoes

1 teaspoon Olive Oil

1 clove Garlic, minced

2 tablespoons Grated Parmesan Cheese

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PREPARATION

  • 1

    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.

  • 2

    In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the mixed greens to the skillet and toss gently, cooking just until wilted, about 2-3 minutes.

  • 4

    Add the burst cherry tomatoes to the greens and cook for an additional 1-2 minutes until they begin to soften but still hold their shape.

  • 5

    If not pre-grilled, quickly sauté or grill the shrimp until just cooked through, about 2-3 minutes per side.

  • 6

    Combine the cooked ravioli with the sautéed greens and tomatoes in the skillet, gently tossing to mix the flavors.

  • 7

    Plate the dish, top with the grilled shrimp, and sprinkle grated Parmesan cheese over the top.

  • 8

    Serve immediately and enjoy your balanced and flavorful meal.

Spinach Ravioli with Sautéed Garlic Greens and Burst Cherry Tomatoes

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

Spinach Ravioli with Sautéed Garlic Greens and Burst Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Sautéed Garlic Greens and Burst Cherry Tomatoes

Indulge in a vibrant plate of spinach ravioli paired with succulent grilled shrimp, lightly sautéed garlic greens, and burst cherry tomatoes. The dish is finished with a sprinkle of grated Parmesan, offering a delightful symphony of textures and rich, bright flavors perfect for a nourishing meal.

NUTRITION

521kcal
Protein
43.8g
Fat
16g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Spinach Ravioli

3.5 ounces Grilled Shrimp

1 cup Mixed Greens (Spinach & Kale)

1/2 cup Burst Cherry Tomatoes

1 teaspoon Olive Oil

1 clove Garlic, minced

2 tablespoons Grated Parmesan Cheese

PREPARATION

  • 1

    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.

  • 2

    In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the mixed greens to the skillet and toss gently, cooking just until wilted, about 2-3 minutes.

  • 4

    Add the burst cherry tomatoes to the greens and cook for an additional 1-2 minutes until they begin to soften but still hold their shape.

  • 5

    If not pre-grilled, quickly sauté or grill the shrimp until just cooked through, about 2-3 minutes per side.

  • 6

    Combine the cooked ravioli with the sautéed greens and tomatoes in the skillet, gently tossing to mix the flavors.

  • 7

    Plate the dish, top with the grilled shrimp, and sprinkle grated Parmesan cheese over the top.

  • 8

    Serve immediately and enjoy your balanced and flavorful meal.