Spinach Ravioli with Zesty Lemon Garlic Sauce and Wilted Greens

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

Spinach Ravioli with Zesty Lemon Garlic Sauce and Wilted Greens

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Zesty Lemon Garlic Sauce and Wilted Greens

Enjoy a vibrant plate of tender spinach ravioli tossed in a zesty lemon garlic sauce, complemented by succulent grilled shrimp and delicately wilted baby spinach. This dish harmonizes bright citrus and savory garlic for an uplifting meal experience.

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NUTRITION

539kcal
Protein
35.2g
Fat
18.1g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 cup Spinach Ravioli (200g)

3 ounces Shrimp, peeled and deveined (85g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic

1 tablespoon Lemon Juice (15g)

1 cup Baby Spinach (30g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Bring a pot of lightly salted water to a boil. Add the spinach ravioli and cook according to the package instructions until al dente. Drain and set aside.

  • 2

    In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are cooked through.

  • 4

    Stir in the lemon juice and season with salt and pepper. Allow the flavors to meld for a minute.

  • 5

    Add the cooked ravioli into the skillet and gently toss to coat with the zesty sauce.

  • 6

    In a separate pan, add the baby spinach over medium heat. Cook for just 1-2 minutes until the greens are wilting slightly. Season lightly with salt.

  • 7

    Combine the ravioli and shrimp with the wilted spinach, or plate the spinach on the side as a fresh accompaniment.

  • 8

    Serve warm and enjoy the burst of citrus, garlic, and savory flavors in each bite.

Spinach Ravioli with Zesty Lemon Garlic Sauce and Wilted Greens

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

Spinach Ravioli with Zesty Lemon Garlic Sauce and Wilted Greens

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Zesty Lemon Garlic Sauce and Wilted Greens

Enjoy a vibrant plate of tender spinach ravioli tossed in a zesty lemon garlic sauce, complemented by succulent grilled shrimp and delicately wilted baby spinach. This dish harmonizes bright citrus and savory garlic for an uplifting meal experience.

NUTRITION

539kcal
Protein
35.2g
Fat
18.1g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 cup Spinach Ravioli (200g)

3 ounces Shrimp, peeled and deveined (85g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic

1 tablespoon Lemon Juice (15g)

1 cup Baby Spinach (30g)

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a pot of lightly salted water to a boil. Add the spinach ravioli and cook according to the package instructions until al dente. Drain and set aside.

  • 2

    In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are cooked through.

  • 4

    Stir in the lemon juice and season with salt and pepper. Allow the flavors to meld for a minute.

  • 5

    Add the cooked ravioli into the skillet and gently toss to coat with the zesty sauce.

  • 6

    In a separate pan, add the baby spinach over medium heat. Cook for just 1-2 minutes until the greens are wilting slightly. Season lightly with salt.

  • 7

    Combine the ravioli and shrimp with the wilted spinach, or plate the spinach on the side as a fresh accompaniment.

  • 8

    Serve warm and enjoy the burst of citrus, garlic, and savory flavors in each bite.