Cheese Zucchini Ravioli with Roasted Tomatoes
Ingredients
Zucchini and Seasoning
-
32
slices
zucchini
-
¼
teaspoon
salt
-
⅓
cup
basil
Ravioli Filling
-
8
ounces
ricotta cheese
-
¼
cup
grated parmesan cheese
-
1
teaspoon
dry basil
-
1
teaspoon
dry oregano
-
1
teaspoon
dry parsley
-
½
teaspoon
garlic powder
Burst Tomato Sauce
-
1
pound
cherry tomatoes
-
2
cloves
garlic
-
1
tablespoon
balsamic vinegar
-
1½
tablespoons
olive oil
-
½
teaspoon
salt
Instructions
- Preheat the oven to 400°F.
- Place zucchini slices on paper towel, sprinkle with salt, and let rest for 15 minutes.
- In a small bowl, mix ricotta, parmesan, dry basil, dry oregano, dry parsley, and garlic powder.
- In a medium bowl, combine cherry tomatoes, minced garlic, balsamic vinegar, olive oil, and salt, then spread in a baking dish.
- Assemble ravioli by layering zucchini slices into a star shape and adding 2 tablespoons of the cheese mixture in the center.
- Fold the zucchini over the cheese and repeat with remaining ingredients.
- Place the assembled ravioli on top of the tomato mixture in the baking dish.
- Bake uncovered for 30 minutes.
- Garnish with fresh basil and serve.
Nutrition Facts (estimated)
Servings
4
Calories
237
Total fat
15g
Total carbohydrates
14g
Total protein
12g
Sodium
620mg
Cholesterol
34mg
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