Spinach Ravioli with Roasted Asparagus and Cherry Tomatoes

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

Spinach Ravioli with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Roasted Asparagus and Cherry Tomatoes

Enjoy a vibrant plate of spinach ravioli tossed with succulent shrimp, roasted asparagus, and sweet cherry tomatoes. This dish is finished with a drizzle of olive oil and a hint of garlic and basil, making for a light yet satisfying meal perfect for any time of the day.

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NUTRITION

490kcal
Protein
37.3g
Fat
12.9g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

150g Spinach Ravioli

3 oz Shrimp

100g Asparagus

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the asparagus with a drizzle of olive oil, salt, and pepper, then arrange on a baking sheet. Roast for about 10-12 minutes until tender and slightly charred.

  • 3

    While the asparagus roasts, bring a pot of salted water to a boil and cook the spinach ravioli according to package instructions. Drain and set aside.

  • 4

    In a pan, heat a small amount of olive oil over medium heat. Add the minced garlic and sauté until fragrant.

  • 5

    Add the shrimp to the pan and cook for 2-3 minutes per side until they turn pink and are cooked through.

  • 6

    Add the halved cherry tomatoes to the shrimp, lightly cooking them to soften slightly without breaking down.

  • 7

    Combine the cooked ravioli with the shrimp and tomatoes. Gently toss with roasted asparagus.

  • 8

    Finish with chopped fresh basil and adjust salt and pepper to taste before serving.

Spinach Ravioli with Roasted Asparagus and Cherry Tomatoes

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

Spinach Ravioli with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Roasted Asparagus and Cherry Tomatoes

Enjoy a vibrant plate of spinach ravioli tossed with succulent shrimp, roasted asparagus, and sweet cherry tomatoes. This dish is finished with a drizzle of olive oil and a hint of garlic and basil, making for a light yet satisfying meal perfect for any time of the day.

NUTRITION

490kcal
Protein
37.3g
Fat
12.9g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

150g Spinach Ravioli

3 oz Shrimp

100g Asparagus

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the asparagus with a drizzle of olive oil, salt, and pepper, then arrange on a baking sheet. Roast for about 10-12 minutes until tender and slightly charred.

  • 3

    While the asparagus roasts, bring a pot of salted water to a boil and cook the spinach ravioli according to package instructions. Drain and set aside.

  • 4

    In a pan, heat a small amount of olive oil over medium heat. Add the minced garlic and sauté until fragrant.

  • 5

    Add the shrimp to the pan and cook for 2-3 minutes per side until they turn pink and are cooked through.

  • 6

    Add the halved cherry tomatoes to the shrimp, lightly cooking them to soften slightly without breaking down.

  • 7

    Combine the cooked ravioli with the shrimp and tomatoes. Gently toss with roasted asparagus.

  • 8

    Finish with chopped fresh basil and adjust salt and pepper to taste before serving.