Creamy Ricotta-Spinach Ravioli with Herb Pan 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 Pan Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Ravioli with Herb Pan Sauce

Enjoy a satisfying, light yet flavorful meal featuring tender ricotta-spinach ravioli paired with succulent grilled shrimp, all dressed in a vibrant herb pan sauce that brightens the dish with fresh basil, parsley, and a hint of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

466kcal
Protein
40.4g
Fat
16g
Carbs
38.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Ricotta-Spinach Ravioli

4 oz Shrimp, peeled and deveined

1 tsp Olive Oil

1 clove Garlic, minced

1/4 cup Low-Sodium Chicken Broth

1 tbsp Fresh Basil, chopped

1 tbsp Fresh Parsley, chopped

1 tsp Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Cook the ricotta-spinach ravioli according to package instructions until al dente, then drain and set aside.

  • 2

    While the ravioli cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the pan and set aside.

  • 4

    Pour in the low-sodium chicken broth into the skillet, allowing it to simmer for about 1 minute to deglaze the pan.

  • 5

    Stir in the chopped basil, parsley, and lemon juice into the pan sauce. Season with salt and pepper to taste.

  • 6

    Return the shrimp to the skillet and toss gently to coat in the herb pan sauce.

  • 7

    Plate the cooked ravioli and top with the herb-infused shrimp and sauce. Serve immediately.

Creamy Ricotta-Spinach Ravioli with Herb Pan 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 Pan Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Ravioli with Herb Pan Sauce

Enjoy a satisfying, light yet flavorful meal featuring tender ricotta-spinach ravioli paired with succulent grilled shrimp, all dressed in a vibrant herb pan sauce that brightens the dish with fresh basil, parsley, and a hint of lemon.

NUTRITION

466kcal
Protein
40.4g
Fat
16g
Carbs
38.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Ricotta-Spinach Ravioli

4 oz Shrimp, peeled and deveined

1 tsp Olive Oil

1 clove Garlic, minced

1/4 cup Low-Sodium Chicken Broth

1 tbsp Fresh Basil, chopped

1 tbsp Fresh Parsley, chopped

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Cook the ricotta-spinach ravioli according to package instructions until al dente, then drain and set aside.

  • 2

    While the ravioli cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the pan and set aside.

  • 4

    Pour in the low-sodium chicken broth into the skillet, allowing it to simmer for about 1 minute to deglaze the pan.

  • 5

    Stir in the chopped basil, parsley, and lemon juice into the pan sauce. Season with salt and pepper to taste.

  • 6

    Return the shrimp to the skillet and toss gently to coat in the herb pan sauce.

  • 7

    Plate the cooked ravioli and top with the herb-infused shrimp and sauce. Serve immediately.