Name: Spinach Ricotta Ravioli with Marinara and Pan-Seared Shrimp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Spinach ricotta ravioli; 3 oz Shrimp; 0.5 cup Marinara sauce; 0.5 tsp Olive oil; 1 cup Baby spinach; 1 tbsp Parmesan cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Spinach Ricotta Ravioli with Marinara and Pan-Seared Shrimp

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

YOUR SOLIN GENERATED RECIPE

Spinach Ricotta Ravioli with Marinara and Pan-Seared Shrimp

Pan-seared shrimp and tender spinach ricotta ravioli are tossed in a vibrant marinara sauce for a protein-packed meal with a savory finish.

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NUTRITION

Protein

32.9g

Fat

15.3g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Spinach ricotta ravioli

3 oz Shrimp

0.5 cup Marinara sauce

0.5 tsp Olive oil

1 cup Baby spinach

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the spinach ricotta ravioli according to the package instructions until al dente.
2
While the ravioli cooks, season the shrimp with the sea salt, black pepper, and garlic powder.
3
Heat the olive oil in a large skillet over medium-high heat and sear the shrimp for 2 to 3 minutes per side until they are pink and opaque.
4
Remove the shrimp from the skillet and set them aside on a plate.
5
In the same skillet, add the marinara sauce and baby spinach, stirring over medium heat until the spinach is wilted and the sauce is hot.
6
Drain the ravioli and gently fold them into the skillet with the marinara and spinach.
7
Divide the ravioli onto plates, top with the seared shrimp, and finish with a sprinkle of shredded parmesan cheese.