Spinach Ravioli with Roasted Tomato Sauce and Sautéed Greens

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

Spinach Ravioli with Roasted Tomato Sauce and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Roasted Tomato Sauce and Sautéed Greens

Delight in a vibrant and nourishing dish featuring tender spinach ravioli bathed in a rich roasted tomato garlic sauce, accented by lightly sautéed greens and finished with a creamy dollop of part-skim ricotta. Each bite offers a perfect balance of savory, tangy, and fresh flavors for a satisfying meal.

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NUTRITION

582kcal
Protein
35.2g
Fat
20.5g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

150g Spinach Ravioli

150g Cherry Tomatoes

1/2 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

50g Baby Spinach

1/2 cup Part-Skim Ricotta Cheese

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cherry tomatoes and minced garlic with extra virgin olive oil and a pinch of salt, then spread them out on a baking sheet.

  • 2

    Roast the tomatoes in the oven for 15-20 minutes until they soften and begin to blister.

  • 3

    While the tomatoes are roasting, cook the spinach ravioli according to package directions until al dente. In a separate pan, lightly sauté the baby spinach over medium heat for 1-2 minutes until just wilted.

  • 4

    Once roasted, transfer the tomatoes and garlic to a bowl and gently mash them to create a chunky sauce.

  • 5

    Toss the cooked ravioli with the roasted tomato sauce, then plate and top with the sautéed greens and a dollop of part-skim ricotta cheese.

  • 6

    Serve immediately and enjoy your nutrient-packed meal.

Spinach Ravioli with Roasted Tomato Sauce and Sautéed Greens

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

Spinach Ravioli with Roasted Tomato Sauce and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Roasted Tomato Sauce and Sautéed Greens

Delight in a vibrant and nourishing dish featuring tender spinach ravioli bathed in a rich roasted tomato garlic sauce, accented by lightly sautéed greens and finished with a creamy dollop of part-skim ricotta. Each bite offers a perfect balance of savory, tangy, and fresh flavors for a satisfying meal.

NUTRITION

582kcal
Protein
35.2g
Fat
20.5g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

150g Spinach Ravioli

150g Cherry Tomatoes

1/2 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

50g Baby Spinach

1/2 cup Part-Skim Ricotta Cheese

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cherry tomatoes and minced garlic with extra virgin olive oil and a pinch of salt, then spread them out on a baking sheet.

  • 2

    Roast the tomatoes in the oven for 15-20 minutes until they soften and begin to blister.

  • 3

    While the tomatoes are roasting, cook the spinach ravioli according to package directions until al dente. In a separate pan, lightly sauté the baby spinach over medium heat for 1-2 minutes until just wilted.

  • 4

    Once roasted, transfer the tomatoes and garlic to a bowl and gently mash them to create a chunky sauce.

  • 5

    Toss the cooked ravioli with the roasted tomato sauce, then plate and top with the sautéed greens and a dollop of part-skim ricotta cheese.

  • 6

    Serve immediately and enjoy your nutrient-packed meal.