Great for a side dish, main course or a lunch! Leftover
would be perfect for a next day lunch, too. These were actually really
easy to make and came together in less time than you’d think.
Zucchini Ravioli
Ingredients:
4 medium zucchini
2 cups whole milk ricotta
½ c. grated parmesan, plus more for garnish
1 egg
Handful of chopped chives
2 Garlic cloves, minced
Salt and black pepper
1½ c. marinara sauce
½ c. shredded mozzarella
Ingredients:
4 medium zucchini
2 cups whole milk ricotta
½ c. grated parmesan, plus more for garnish
1 egg
Handful of chopped chives
2 Garlic cloves, minced
Salt and black pepper
1½ c. marinara sauce
½ c. shredded mozzarella
Directions:
Mix ricotta, parmesan, egg, chives, garlic, salt and pepper together, Set aside. Preheat oven 375°. Pour a bit of the sauce on the bottom of a 9x13 dish to prevent sticking. Slice the zucchini with a veggie peeler lengthwise. Pat dry to absorb extra moisture. Lay 2 slices vertical so they overlap and 2 across those. Scoop some of the cheese mix into the center and fold all ends into the center. Lie them seam side down in dish. Top with sauce and cheese.
Bake 25-30 minutes. Remove and sprinkle on more parmesan.
Mix ricotta, parmesan, egg, chives, garlic, salt and pepper together, Set aside. Preheat oven 375°. Pour a bit of the sauce on the bottom of a 9x13 dish to prevent sticking. Slice the zucchini with a veggie peeler lengthwise. Pat dry to absorb extra moisture. Lay 2 slices vertical so they overlap and 2 across those. Scoop some of the cheese mix into the center and fold all ends into the center. Lie them seam side down in dish. Top with sauce and cheese.
Bake 25-30 minutes. Remove and sprinkle on more parmesan.
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