Spinach Ravioli with Roasted Vegetables and Fresh Herbs

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

Spinach Ravioli with Roasted Vegetables and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Roasted Vegetables and Fresh Herbs

Enjoy a vibrant plate of spinach ravioli paired with succulent grilled shrimp and a medley of roasted vegetables, all finished with a drizzle of olive oil and a sprinkle of fresh herbs. This dish offers a delightful balance of textures and flavors with a light, aromatic touch perfect for a refreshing dinner.

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NUTRITION

568kcal
Protein
41g
Fat
12.3g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

1 cup Spinach Ravioli (200g)

4 oz Shrimp (113g)

1/2 cup Zucchini (90g)

1/2 medium Red Bell Pepper (75g)

1/2 cup Cherry Tomatoes (75g)

1 Red Onion (30g)

1 tsp Extra Virgin Olive Oil (5g)

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped zucchini, red bell pepper, cherry tomatoes, and sliced red onion in a bowl with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes, until they begin to caramelize and soften.

  • 4

    While the vegetables are roasting, bring a pot of salted water to a boil and cook the spinach ravioli according to package instructions until al dente.

  • 5

    Season the shrimp lightly with salt and pepper. In a separate skillet over medium-high heat, lightly sear the shrimp for about 2 minutes per side until they turn pink and are cooked through.

  • 6

    Drain the ravioli and combine with the roasted vegetables on a serving platter.

  • 7

    Top the dish with the seared shrimp and sprinkle generously with freshly chopped basil and parsley.

  • 8

    Finish with an extra drizzle of olive oil if desired, and serve immediately.

Spinach Ravioli with Roasted Vegetables and Fresh Herbs

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

Spinach Ravioli with Roasted Vegetables and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Roasted Vegetables and Fresh Herbs

Enjoy a vibrant plate of spinach ravioli paired with succulent grilled shrimp and a medley of roasted vegetables, all finished with a drizzle of olive oil and a sprinkle of fresh herbs. This dish offers a delightful balance of textures and flavors with a light, aromatic touch perfect for a refreshing dinner.

NUTRITION

568kcal
Protein
41g
Fat
12.3g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

1 cup Spinach Ravioli (200g)

4 oz Shrimp (113g)

1/2 cup Zucchini (90g)

1/2 medium Red Bell Pepper (75g)

1/2 cup Cherry Tomatoes (75g)

1 Red Onion (30g)

1 tsp Extra Virgin Olive Oil (5g)

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped zucchini, red bell pepper, cherry tomatoes, and sliced red onion in a bowl with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes, until they begin to caramelize and soften.

  • 4

    While the vegetables are roasting, bring a pot of salted water to a boil and cook the spinach ravioli according to package instructions until al dente.

  • 5

    Season the shrimp lightly with salt and pepper. In a separate skillet over medium-high heat, lightly sear the shrimp for about 2 minutes per side until they turn pink and are cooked through.

  • 6

    Drain the ravioli and combine with the roasted vegetables on a serving platter.

  • 7

    Top the dish with the seared shrimp and sprinkle generously with freshly chopped basil and parsley.

  • 8

    Finish with an extra drizzle of olive oil if desired, and serve immediately.