YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ravioli with Roasted Asparagus and Fresh Herbs
Savor the comforting blend of tender spinach-filled ravioli enveloped in a light, creamy Greek yogurt sauce, paired with perfectly roasted asparagus spears and a refreshing medley of fresh herbs. This dish brings a harmonious mix of textures and flavors to your plate while keeping your macro balance in check.
INGREDIENTS
1 serving (approx 1 cup, 140g) Spinach Ravioli
0.75 cup (170g) Nonfat Greek Yogurt
8 Asparagus Spears (100g)
1 teaspoon Olive Oil
1 tablespoon Fresh Mixed Herbs (Parsley & Basil)
PREPARATION
Preheat your oven to 400°F (200°C) for the asparagus.
On a baking sheet, toss the asparagus spears with olive oil, sprinkle a pinch of salt and pepper if desired, and roast them in the oven for 10-12 minutes until tender and lightly browned.
Meanwhile, cook the spinach ravioli according to the package instructions until al dente, then drain.
In a small bowl, mix the nonfat Greek yogurt with the finely chopped fresh herbs. Adjust seasoning with salt and pepper as needed.
Toss the warm cooked ravioli gently in the creamy herb yogurt sauce to coat evenly.
Plate the ravioli and top with the roasted asparagus. Garnish with a sprinkle of extra herbs if desired and serve immediately.