YOUR SOLIN GENERATED RECIPE
Spinach and Ricotta Ravioli with Fresh Tomato and Basil Sauce
Enjoy a delightful homemade ravioli featuring tender whole wheat pasta filled with a creamy blend of part-skim ricotta, fresh spinach, and egg whites, all enveloped in a bright, garden-fresh tomato and basil sauce. Each bite bursts with the aroma of basil and the richness of Parmesan, making for a satisfying and wholesome meal.
INGREDIENTS
50 grams Whole Wheat Pasta Dough (dry)
100 grams Part-Skim Ricotta Cheese
30 grams Fresh Spinach
4 Egg Whites
1 medium Fresh Tomato
1 tsp Extra Virgin Olive Oil
5 Fresh Basil Leaves
10 grams Grated Parmesan Cheese
PREPARATION
Prepare the pasta dough by mixing whole wheat flour with water and a pinch of salt. Roll out thinly and cut into squares large enough to hold a spoonful of filling.
For the filling, combine the part-skim ricotta cheese, fresh spinach, and egg whites in a bowl. Season lightly with salt and freshly ground pepper. Mix until smooth.
Place a small dollop of the filling in the center of each pasta square. Fold over to create a ravioli shape and press the edges together to seal.
Boil water in a large pot and gently drop in the ravioli. Cook for approximately 3-4 minutes or until they float to the surface, indicating they are done.
Meanwhile, prepare the sauce by dicing the fresh tomato and roughly chopping the basil leaves. In a small pan, heat the olive oil over medium heat and add the tomato. Sauté briefly to soften, then stir in the basil. Season with a pinch of salt.
Drain the ravioli and plate them. Spoon the fresh tomato and basil sauce over the ravioli and sprinkle with grated Parmesan cheese.
Serve immediately and enjoy your wholesome Spinach and Ricotta Ravioli with Fresh Tomato and Basil Sauce.