Zucchini Ravioli
I've found
the least complex, most elegant way to make zucchini noodles. I do have one of
those spiralizer things for making zoodles and I've utilized it a couple of
times and adored the outcomes.
However,
truly when I saw these exquisite things, I set aside my spiralizer and pulled
out something I've had in my kitchen all along, my vegetable peeler. It's
small, it fits in a drawer and it makes exquisite dainty zucchini noodles that
wrap beautifully around a pat of ricotta.
Presently
THIS is a zucchini noodle to cherish, however move in with and live
respectively and live happily ever after with. Because then it's not only
veggies with pasta sauce, it's veggies in a delicate slim layer, wrapped around
CHEESE with pasta sauce. The cheddar makes ALL the distinction. Summer squash
at its best!
All you do
is flavor up your ricotta (add some garlic, spices, freshly shredded parmesan),
at that point utilize your vegetable peeler to cut fine cuts of zucchini and
crease it neatly over a pat of ricotta. Set it in a pan, bake it, and top it
with sauce!
INGREDIENTS:
- 1 large egg, lightly beaten
- 1/4 c. thinly sliced basil, divided
- Extra-virgin olive oil, for baking dish
- 4 medium zucchini
- 2 c. ricotta
- 1/2 c. freshly grated Parmesan, plus more for garnish
- 2 c. marinara
- 1/2 c. shredded mozzarella
- 1 clove garlic, minced
- Kosher salt
- Freshly ground black pepper
DIRECTIONS:
- Preheat oven to 375° and grease a large baking dish with olive oil.
- Make the noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.”
- Make the filling: In a medium bowl, combine ricotta, Parmesan, egg, 2 tablespoons basil, garlic, and season with salt and pepper.
- Assemble the ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around zucchini and top ravioli with mozzarella.
- Bake until zucchini noodles are “al dente” and the cheese is melty and golden on top, 25 to 30 minutes.
- Top with remaining basil and Parmesan before serving.
Slightly adapted from tasty.co
