Zucchini Ravioli

Prep Time: 35 minutes | Cook Time: 25 minutes | About 170 kcal per serving

Extra-virgin olive oil 2 c. ricotta 2/3 cup finely grated parmesan 4 medium zucchini 1 large egg, lightly beaten 1/4 cup thinly sliced basil 1 garlic clove, minced Fresh ground black pepper 1/2 cup shredded mozzarella 1 1/2 cup marinara Salt Yield: 8 servings

​​ Preheat oven to 375°F | 190°C and grease a large baking dish with olive oil. Slice zucchini lengthways on two sides so that the edges become flat. Then, using a vegetable peeler, slice each zucchini into thin flat strips that will become your noodles. Peel until you get to the very center. In a large bowl, combine the ricotta, Parmesan, beaten egg and 2 tablespoons basil. Season as desired with salt and pepper. To make the ravioli, first set down two strips of zucchini noodles so that they overlap lengthwise. Then lay two more noodles on top in the other direction, making a T shape. Then spoon 1 tablespoon of filling into the center of the zucchini. Bring the ends of the strips together and fold over the center, one side at a time. Once each ravioli is assembled, put it into a baking tray fold-side-down. Pour the marinara over the top once all your ravioli are in the tray. Bake for around 25 minutes until the cheese has melted and the top is starting to brown. Garnish with basil and parmesan as desired, serve and enjoy! Serve with whole-wheat bread.

Zucchini Ravioli

Prep Time: 35 minutes | Cook Time: 25 minutes | About 170 kcal per serving

Ingredients:

Extra-virgin olive oil 2 c. ricotta 2/3 cup finely grated parmesan 4 medium zucchini 1 large egg, lightly beaten 1/4 cup thinly sliced basil 1 garlic clove, minced Fresh ground black pepper 1/2 cup shredded mozzarella 1 1/2 cup marinara Salt Yield: 8 servings

Directions:

​​ Preheat oven to 375°F | 190°C and grease a large baking dish with olive oil. Slice zucchini lengthways on two sides so that the edges become flat. Then, using a vegetable peeler, slice each zucchini into thin flat strips that will become your noodles. Peel until you get to the very center. In a large bowl, combine the ricotta, Parmesan, beaten egg and 2 tablespoons basil. Season as desired with salt and pepper. To make the ravioli, first set down two strips of zucchini noodles so that they overlap lengthwise. Then lay two more noodles on top in the other direction, making a T shape. Then spoon 1 tablespoon of filling into the center of the zucchini. Bring the ends of the strips together and fold over the center, one side at a time. Once each ravioli is assembled, put it into a baking tray fold-side-down. Pour the marinara over the top once all your ravioli are in the tray. Bake for around 25 minutes until the cheese has melted and the top is starting to brown. Garnish with basil and parmesan as desired, serve and enjoy! Serve with whole-wheat bread.