YOUR SOLIN GENERATED RECIPE
Spinach Ravioli with Zesty Tomato Sauce and Roasted Vegetables
Delight in this vibrant dish featuring tender spinach ravioli embraced by a tangy tomato sauce, complemented by a colorful medley of roasted vegetables and protein-packed roasted chickpeas, finished with a light dusting of Parmesan cheese. A perfect blend of flavors and textures for a satisfying meal.
INGREDIENTS
140g Spinach Ravioli
3/4 cup Tomato Sauce
1 cup Roasted Mixed Vegetables
1/3 cup Roasted Chickpeas
0.6 oz Grated Parmesan Cheese
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the roasted vegetables by chopping bell peppers and zucchini into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper, then spread them evenly on the baking sheet. Roast in the oven for about 20 minutes or until tender and slightly charred.
While the vegetables roast, heat the tomato sauce in a saucepan over medium heat. Add a squeeze of lemon or a pinch of chili flakes for extra zest if desired.
Bring a large pot of salted water to a boil and cook the spinach ravioli according to the package instructions, typically for 3-4 minutes until al dente. Drain well.
Lightly toss the chickpeas with a small amount of olive oil, and if not pre-roasted, add them in during the last 10 minutes of the vegetable roasting time until they become crispy.
Plate the dish by layering the cooked ravioli, then spoon over the warm, zesty tomato sauce. Arrange the roasted vegetables and chickpeas around the ravioli.
Finish by sprinkling the grated Parmesan cheese evenly on top, and serve immediately while hot.