YOUR SOLIN GENERATED RECIPE
Spinach and Ricotta Ravioli with Roasted Cherry Tomatoes and Fresh Basil
Enjoy a delightful plate of tender spinach and ricotta ravioli elevated by a rich, creamy ricotta drizzle and complemented by sweet roasted cherry tomatoes. Finished with a sprinkle of fresh basil and a hint of garlic-infused olive oil, this dish brings together comforting Italian flavors in a light and balanced meal.
INGREDIENTS
200g Spinach and Ricotta Ravioli
0.75 cup Part-skim Ricotta Cheese
0.5 cup Cherry Tomatoes
1 cup Fresh Spinach
0.25 cup Fresh Basil
1 clove Garlic
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Spread the cherry tomatoes on a baking sheet, drizzle them with half the olive oil, and lightly season with a pinch of salt and crushed garlic if desired. Roast for about 10-12 minutes until they soften and begin to caramelize.
While the tomatoes are roasting, cook the spinach and ricotta ravioli according to the package directions until al dente.
In a small saucepan over low heat, gently warm the part-skim ricotta cheese with a splash of water or a little olive oil to create a creamy sauce consistency. Stir frequently to prevent sticking.
Drain the cooked ravioli and plate them. Drizzle the warmed ricotta sauce evenly over the ravioli.
Top with the roasted cherry tomatoes, a handful of fresh spinach, and scatter the chopped basil over the dish.
Finish with a light drizzle of the remaining extra virgin olive oil and, if desired, a light sprinkle of black pepper.
Serve immediately and enjoy your balanced, flavorful meal.