YOUR SOLIN GENERATED RECIPE
Spinach and Ricotta Ravioli with Fresh Herb Tomato Sauce
Delight in a homemade spinach and ricotta ravioli bathed in a vibrant, fresh tomato sauce accented with basil and a hint of olive oil. This dish features delicate, hand-crafted pasta filled with a creamy blend of low‐fat ricotta and spinach, complemented by tender slices of grilled chicken breast for an extra protein boost. Each bite delivers a harmonious blend of flavors, textures, and aromas that make it perfect for a nourishing dinner.
INGREDIENTS
50g Whole Wheat Flour
1 Egg
100g Low-Fat Ricotta
50g Fresh Spinach
100g Cherry Tomatoes
1 tsp Olive Oil
5g Fresh Basil
50g Grilled Chicken Breast
PREPARATION
In a bowl, combine the whole wheat flour and beaten egg to form a smooth pasta dough; knead until elastic and cover to rest for 30 minutes.
For the filling, finely chop the fresh spinach and mix with low-fat ricotta until well combined. Season lightly with salt and pepper if desired.
Roll out the pasta dough on a lightly floured surface to a thin sheet. Spoon small mounds of the spinach and ricotta filling onto the dough, then fold and cut into individual ravioli shapes.
Bring a pot of salted water to a gentle boil and cook the ravioli until they float to the surface, about 3-4 minutes. Drain gently.
For the sauce, toss cherry tomatoes with olive oil in a pan over medium heat. Allow the tomatoes to soften slightly before stirring in chopped fresh basil.
Plate the cooked ravioli and drizzle with the fresh herb tomato sauce. Top the dish with thin slices of grilled chicken breast for an extra boost of protein.
Serve immediately and enjoy this wholesome, flavorful meal.