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.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C).
Step: 2
Mix ricotta cheese, spinach, egg, and pepper together in a bowl.
Step: 3
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.
Step: 4
Slice zucchini lengthwise into strips using a mandoline.
Step: 5
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.
Step: 6
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.
Step: 7
Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.
NUTRITION FACT
Per Serving: 267 calories; protein 15.3g; carbohydrates 13.6g; fat 17.8g; cholesterol 72.8mg; sodium 239.7mg.
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