Spinach & Ricotta Ravioli with Blistered Tomatoes and Fresh Basil

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

Spinach & Ricotta Ravioli with Blistered Tomatoes and Fresh Basil

YOUR SOLIN GENERATED RECIPE

Spinach & Ricotta Ravioli with Blistered Tomatoes and Fresh Basil

Delight in tender homemade whole wheat ravioli generously filled with a light blend of low‐fat ricotta and fresh spinach, accented by the sweet tang of blistered cherry tomatoes and aromatic basil. This dish brings a beautiful balance of creamy, vibrant, and savory flavors in every bite, perfect for a satisfying dinner.

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NUTRITION

558kcal
Protein
33.5g
Fat
15.9g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Low-Fat Ricotta Cheese (190g)

1 cup Fresh Spinach (30g)

50g Whole Wheat Pasta Dough

1 Egg White (33g)

100g Cherry Tomatoes

1 tsp Olive Oil (5g)

2 tbsp Fresh Basil Leaves

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PREPARATION

  • 1

    Begin by preparing the ravioli dough. Roll out the whole wheat pasta dough into thin sheets. Place small dollops of a filling mixture in intervals – combine the low-fat ricotta cheese, fresh spinach, and egg white in a bowl until well mixed.

  • 2

    Fold the dough over the filling and cut into individual ravioli pieces, ensuring the edges are sealed well to keep the filling inside.

  • 3

    In a large non-stick skillet, heat the olive oil over medium-high heat. Add the prepared ravioli and cook for about 2-3 minutes per side until they are lightly golden and slightly crispy.

  • 4

    Add the cherry tomatoes to the skillet and continue cooking, allowing the tomatoes to blister and soften slightly, releasing their juices.

  • 5

    Plate the ravioli and tomatoes, then garnish generously with fresh basil leaves. Serve immediately and enjoy the blend of creamy, tangy, and herbal flavors.

Spinach & Ricotta Ravioli with Blistered Tomatoes and Fresh Basil

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

Spinach & Ricotta Ravioli with Blistered Tomatoes and Fresh Basil

YOUR SOLIN GENERATED RECIPE

Spinach & Ricotta Ravioli with Blistered Tomatoes and Fresh Basil

Delight in tender homemade whole wheat ravioli generously filled with a light blend of low‐fat ricotta and fresh spinach, accented by the sweet tang of blistered cherry tomatoes and aromatic basil. This dish brings a beautiful balance of creamy, vibrant, and savory flavors in every bite, perfect for a satisfying dinner.

NUTRITION

558kcal
Protein
33.5g
Fat
15.9g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Low-Fat Ricotta Cheese (190g)

1 cup Fresh Spinach (30g)

50g Whole Wheat Pasta Dough

1 Egg White (33g)

100g Cherry Tomatoes

1 tsp Olive Oil (5g)

2 tbsp Fresh Basil Leaves

PREPARATION

  • 1

    Begin by preparing the ravioli dough. Roll out the whole wheat pasta dough into thin sheets. Place small dollops of a filling mixture in intervals – combine the low-fat ricotta cheese, fresh spinach, and egg white in a bowl until well mixed.

  • 2

    Fold the dough over the filling and cut into individual ravioli pieces, ensuring the edges are sealed well to keep the filling inside.

  • 3

    In a large non-stick skillet, heat the olive oil over medium-high heat. Add the prepared ravioli and cook for about 2-3 minutes per side until they are lightly golden and slightly crispy.

  • 4

    Add the cherry tomatoes to the skillet and continue cooking, allowing the tomatoes to blister and soften slightly, releasing their juices.

  • 5

    Plate the ravioli and tomatoes, then garnish generously with fresh basil leaves. Serve immediately and enjoy the blend of creamy, tangy, and herbal flavors.