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Zavioli with Spinach and Ricotta
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Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Vegetarian ravioli with zucchini strips in spinach and pesto ricotta filling - a delicious and healthy twist on a classic dish.
Ingredients:
1.25 cups ricotta cheese
1cupchoppedspinach
1 large egg, lightly beaten
1teaspoongroundblack pepper
1cupbasil leaves, torn
2tablespoons extra-virgin olive oil, or more to taste
0.5 clove garlic
2tablespoons pine nuts
1 extra large zucchini
9toothpicks, soaked in water
0.25 cuppasta sauce
2tablespoons gratedParmigiano-Reggiano cheese
Instructions:
Preheat the oven to 350°F (175°C) for baking perfection.
Prepare the filling by thoroughly combining ricotta cheese, spinach, egg, and pepper in a bowl. Allow the mixture to rest.
Create a fragrant basil pesto by crushing basil, extra-virgin olive oil, and garlic in a mortar and pestle until chunky. Incorporate pine nuts and crush until coarsely ground. Set aside this aromatic mixture.
Using a mandoline, slice the zucchini into 18 strips. Place 2 zucchini strips in a cross shape on a work surface. Spoon filling into the center of the cross and add a dollop of pesto. Fold the ends toward the center to make a parcel, starting from the bottom and moving clockwise. Secure with a toothpick. Repeat the process with the remaining zucchini strips, filling, and pesto.
Begin by elegantly coating the base of a shallow baking dish with a delicate layer of pasta sauce. Nestle the zucchini parcels on top, ensuring they are evenly spaced about 1/2-inch apart. Crown each parcel with a generous dollop of the remaining pasta sauce, then gracefully dust with a decadent layer of Parmiggiano-Reggiano cheese.
Roast in the oven until the sauce and zucchini start to caramelize, approximately 20 minutes.