Spinach Ravioli with Roasted Vegetables

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

Spinach Ravioli with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Roasted Vegetables

Enjoy a colorful plate of tender spinach ravioli paired with golden roasted vegetables and lightly seasoned tofu cubes. This balanced dish offers a satisfying mix of textures and flavors with a fresh roasted finish and a subtle herb-infused dressing that brings everything together.

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NUTRITION

538kcal
Protein
32.3g
Fat
12.5g
Carbs
78.1g

SERVINGS

1 serving

INGREDIENTS

180 grams Spinach Ravioli

100 grams Extra Firm Tofu

150 grams Mixed Vegetables (bell pepper, zucchini, red onion)

0.5 tbsp Olive Oil

1 clove Garlic

1 tbsp Fresh Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Dice the mixed vegetables into bite-sized pieces. Toss them with olive oil, minced garlic, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, cut the tofu into 1/2-inch cubes. Season lightly with salt and pepper and add to a non-stick pan over medium heat. Sauté until all sides are golden, about 6-8 minutes.

  • 5

    Bring a large pot of salted water to a boil. Add the spinach ravioli and cook according to package instructions (usually about 3-4 minutes) until al dente. Drain and set aside.

  • 6

    Combine the cooked ravioli, roasted vegetables, and tofu in a large serving bowl. Finely chop fresh basil and sprinkle over the dish. Add extra salt and pepper if desired.

  • 7

    Toss gently to mix the flavors and serve warm.

Spinach Ravioli with Roasted Vegetables

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

Spinach Ravioli with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Roasted Vegetables

Enjoy a colorful plate of tender spinach ravioli paired with golden roasted vegetables and lightly seasoned tofu cubes. This balanced dish offers a satisfying mix of textures and flavors with a fresh roasted finish and a subtle herb-infused dressing that brings everything together.

NUTRITION

538kcal
Protein
32.3g
Fat
12.5g
Carbs
78.1g

SERVINGS

1 serving

INGREDIENTS

180 grams Spinach Ravioli

100 grams Extra Firm Tofu

150 grams Mixed Vegetables (bell pepper, zucchini, red onion)

0.5 tbsp Olive Oil

1 clove Garlic

1 tbsp Fresh Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Dice the mixed vegetables into bite-sized pieces. Toss them with olive oil, minced garlic, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, cut the tofu into 1/2-inch cubes. Season lightly with salt and pepper and add to a non-stick pan over medium heat. Sauté until all sides are golden, about 6-8 minutes.

  • 5

    Bring a large pot of salted water to a boil. Add the spinach ravioli and cook according to package instructions (usually about 3-4 minutes) until al dente. Drain and set aside.

  • 6

    Combine the cooked ravioli, roasted vegetables, and tofu in a large serving bowl. Finely chop fresh basil and sprinkle over the dish. Add extra salt and pepper if desired.

  • 7

    Toss gently to mix the flavors and serve warm.