Zucchini Ravioli
Ingredients
The ravioli
-
2
lb
Zucchini
-
1
tsp
Sea salt
-
½
cup
Whole milk ricotta cheese
-
¾
cup
Mozzarella cheese
-
3
tbsp
Grated Parmesan cheese
-
1
large
Egg
-
½
tsp
Italian seasoning
-
⅛
tsp
Black pepper
-
fresh
basil
optional, for garnish
The sauce
Instructions
- Slice the zucchini into thin sheets using a mandoline or vegetable peeler.
- Arrange zucchini slices on a baking sheet, sprinkle with salt, and let sit for 20 minutes to absorb moisture.
- Preheat the oven to 400°F (204°C).
- Spread half a cup of marinara sauce on the bottom of a baking dish.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, Italian seasoning, remaining salt, and black pepper.
- Lay two zucchini strips in an X shape, add filling in the center, and fold to create a pocket.
- Place the ravioli seam-side down in the baking dish and repeat with remaining ingredients.
- Top each ravioli with marinara sauce and mozzarella.
- Bake for 20-25 minutes until zucchini is tender and cheese is melted.
Nutrition Facts (estimated)
Servings
4
Calories
215
Total fat
11.9g
Total carbohydrates
13.8g
Total protein
15.1g
Sodium
500mg
Cholesterol
70mg
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