Summer is in full swing, and zucchini is super versatile. This zucchini ravioli is a gluten-free way to the pasta classic! They are so easy to make. All you need is a vegetable peeler!
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Serving size: 2
Ingredients:
• 2 zucchinis (400g)
• 1 cup (280g) Ricotta cheese
• 2 tbsp. (6g) Fresh basil
• 1 tbsp. (15ml) Olive oil
• 1 Garlic clove, Minced
• 5 oz (140g) Baby spinach
• 1 tsp Salt
• ¼ tsp Pepper
• 1 1/2 cup (350ml) Marinara Sauce (or herby tomato sauce or passata with 1 tsp dried oregano)
• 1 cup (90g) Shredded Mozzarella Cheese (Non-Fat)
Preparation:
1. Preheat the oven to 425˚F (220˚C).
2. Using a vegetable peeler, peel the courgettes into long thin strips.
3. In a large bowl, combine ricotta cheese and chopped basil.
4. In a saucepan over a medium high heat, add olive oil, crushed garlic, and sauté for 30 seconds until fragrant. Add baby spinach and sauté for 1-2 minutes, until wilted down. Add the cooked spinach back to the ricotta mixture in the bowl. Season with salt and pepper. Mix until well combined.
5. Assemble the ravioli: Layer 2~3 zucchini strips vertically and 2~3 strips horizontally to make a cross. Spoon about 1 tablespoon of the mixture in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Repeat with remaining zucchini and filling.
6. In a baking dish, pour 1 ¼ cup of the marinara sauce at the bottom. Place the ravioli in the baking dish seam-side down. Top the raviolis with remaining marinara sauce and mozzarella cheese.
7. Bake for 20 minutes until the cheese is melted and golden on top.
Enjoy!
