Spinach Ravioli with Roasted Vegetables and Light Tomato Sauce

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

Spinach Ravioli with Roasted Vegetables and Light Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Roasted Vegetables and Light Tomato Sauce

Savor the delightful blend of spinach-infused ravioli paired with a medley of roasted vegetables and a vibrant, light tomato sauce. Enhanced with succulent grilled shrimp, this dish is a harmony of flavors, textures, and a balanced nutritional profile, making it a perfect dinner option for those mindful of their protein and calorie goals.

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NUTRITION

524kcal
Protein
33g
Fat
11.5g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 cup Spinach Ravioli (150g)

1 serving Mixed Vegetables (150g - zucchini, bell pepper, red onion)

1/2 cup Light Tomato Sauce (125g)

3 ounces Grilled Shrimp (85g)

1 teaspoon Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the mixed vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    While vegetables are roasting, cook the spinach ravioli according to the package instructions, then drain.

  • 4

    In a saucepan over medium heat, warm the light tomato sauce. Once heated, add a pinch of dried basil or oregano if desired.

  • 5

    Season the shrimp with salt and pepper and grill them on a preheated grill or skillet for about 2-3 minutes per side until opaque and fully cooked.

  • 6

    Plate the cooked ravioli, top with roasted vegetables, drizzle with warm tomato sauce, and arrange the grilled shrimp on top.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.

Spinach Ravioli with Roasted Vegetables and Light Tomato Sauce

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

Spinach Ravioli with Roasted Vegetables and Light Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Roasted Vegetables and Light Tomato Sauce

Savor the delightful blend of spinach-infused ravioli paired with a medley of roasted vegetables and a vibrant, light tomato sauce. Enhanced with succulent grilled shrimp, this dish is a harmony of flavors, textures, and a balanced nutritional profile, making it a perfect dinner option for those mindful of their protein and calorie goals.

NUTRITION

524kcal
Protein
33g
Fat
11.5g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 cup Spinach Ravioli (150g)

1 serving Mixed Vegetables (150g - zucchini, bell pepper, red onion)

1/2 cup Light Tomato Sauce (125g)

3 ounces Grilled Shrimp (85g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the mixed vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    While vegetables are roasting, cook the spinach ravioli according to the package instructions, then drain.

  • 4

    In a saucepan over medium heat, warm the light tomato sauce. Once heated, add a pinch of dried basil or oregano if desired.

  • 5

    Season the shrimp with salt and pepper and grill them on a preheated grill or skillet for about 2-3 minutes per side until opaque and fully cooked.

  • 6

    Plate the cooked ravioli, top with roasted vegetables, drizzle with warm tomato sauce, and arrange the grilled shrimp on top.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.