Description
A low-carb take on ravioli. Thin strips of zucchini are stuffed with a classic magro (lean) filling and pesto, topped with tomato sauce and cheese, then baked. Top with fresh hot chile peppers or pepper flakes and more Parmesan cheese.
Ingredients
- 1 ¼ cups ricotta cheese
- 1 cup chopped spinach
- 1 egg, lightly beaten
- 1 teaspoon ground black pepper
- 1 cup basil leaves, torn
- 2 tablespoons extra-virgin olive oil, or more to taste
- ½ clove garlic (Optional)
- 2 tablespoons pine nuts
- 1 extra large zucchini
- 9 toothpicks, soaked in water
- ¼ cup pasta sauce
- 2 tablespoons grated Parmigiano-Reggiano cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix ricotta cheese
- spinach
- egg
- and pepper together in a bowl.
- Grind basil
- oil
- and garlic together into a chunky paste using a mortar and pestle. Add pine nuts to the pesto; grind to the size of small peddles.
- Slice zucchini lengthwise into strips using a mandoline.
- Arrange 2 zucchini strips in the shape of a cross. Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel
- starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips
- ricotta cheese mixture
- and pesto.
- Spread some of the pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top
- spacing them 1/2 inch apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmiggiano-Reggiano cheese on top.
- Bake in the preheated oven until sauce and zucchini begin to brown
- about 20 minutes.
Prep Time: 35 mins
Cook Time: 20 mins
Total Time: 55 mins
Servings: 4