Creamy Ricotta Spinach Ravioli with Herb Sauce

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

Creamy Ricotta Spinach Ravioli with Herb Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Spinach Ravioli with Herb Sauce

Indulge in tender spinach ricotta ravioli tossed in a vibrant, creamy herb sauce amplified with a touch of low‐fat ricotta and velvety white beans. This dish delivers comforting layers of flavor—from the fresh basil and garlic to the bright accent of lemon—ensuring a delightful balance of taste and texture in each bite.

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NUTRITION

583kcal
Protein
32.9g
Fat
15.5g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

200g Spinach Ricotta Ravioli

1/2 cup Low-Fat Ricotta

1/4 cup Cannellini Beans

1/2 tsp Extra Virgin Olive Oil

1/4 cup Fresh Basil, chopped

1 garlic clove, minced

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and gently cook the spinach ricotta ravioli according to package directions until al dente. Drain and set aside.

  • 2

    In a small bowl, whisk together the low-fat ricotta, extra virgin olive oil, lemon juice, and the minced garlic to form a smooth, creamy sauce.

  • 3

    Fold the cannellini beans into the sauce, lightly mashing them to incorporate while leaving some texture.

  • 4

    Toss the warm ravioli with the creamy herb sauce and freshly chopped basil, ensuring each piece is well coated.

  • 5

    Plate the dish and finish with an extra sprinkle of basil for garnish. Serve immediately while warm.

Creamy Ricotta Spinach Ravioli with Herb Sauce

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

Creamy Ricotta Spinach Ravioli with Herb Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Spinach Ravioli with Herb Sauce

Indulge in tender spinach ricotta ravioli tossed in a vibrant, creamy herb sauce amplified with a touch of low‐fat ricotta and velvety white beans. This dish delivers comforting layers of flavor—from the fresh basil and garlic to the bright accent of lemon—ensuring a delightful balance of taste and texture in each bite.

NUTRITION

583kcal
Protein
32.9g
Fat
15.5g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

200g Spinach Ricotta Ravioli

1/2 cup Low-Fat Ricotta

1/4 cup Cannellini Beans

1/2 tsp Extra Virgin Olive Oil

1/4 cup Fresh Basil, chopped

1 garlic clove, minced

1 tbsp Lemon Juice

PREPARATION

  • 1

    Bring a pot of salted water to a boil and gently cook the spinach ricotta ravioli according to package directions until al dente. Drain and set aside.

  • 2

    In a small bowl, whisk together the low-fat ricotta, extra virgin olive oil, lemon juice, and the minced garlic to form a smooth, creamy sauce.

  • 3

    Fold the cannellini beans into the sauce, lightly mashing them to incorporate while leaving some texture.

  • 4

    Toss the warm ravioli with the creamy herb sauce and freshly chopped basil, ensuring each piece is well coated.

  • 5

    Plate the dish and finish with an extra sprinkle of basil for garnish. Serve immediately while warm.