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Zavioli with Spinach and Ricotta
A low-carb take on ravioli. Thin strips of zucchini are stuffed with a classic magro (lean) filling and pesto, topped with tomato sauce and cheese, then baked. Top with fresh hot chile peppers or pepper flakes and more Parmesan cheese.
π Recipe adapted from AllRecipes
Preheat oven to 350 degrees F (175 degrees C).
Mix ricotta cheese, spinach, egg, and pepper together in a bowl.
Grind basil, oil, and garlic together into a chunky paste using a mortar and pestle.
Add pine nuts to the pesto; grind to the size of small peddles.
Slice zucchini lengthwise into strips using a mandoline.
Arrange 2 zucchini strips in the shape of a cross.
Spoon some of the ricotta cheese mixture in the middle of the cross.
Top with a dollop of pesto.
Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise.
Secure with a toothpick.
Repeat with remaining zucchini strips, ricotta cheese mixture, and pesto.
Spread some of the pasta sauce in the bottom of a shallow baking dish.
Arrange zucchini parcels on top, spacing them 1/2 inch apart.
Spoon a bit of pasta sauce on top of each parcel.
Sprinkle Parmiggiano-Reggiano cheese on top.
Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.
π· Perfect Pairings
Complete your meal with these
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