This is another recipe I love. I have made this once and love it. Hubby said it would be better if there were meat in it but I love it just the way it is! I got this recipe from Melinda Strauss. She is a observant orthodox Jew so she keeps kosher and this a dairy meal. This was such a tasty meal full of veggie and cheese. What could be better?
Ingredients
- 4 medium zucchini
- 1 cup part-skim ricotta
- 1/4 cup Parmesan
- 1 egg
- 1/4 cup chopped fresh spinach
- 2 Tbsp chopped fresh basil
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 1/2 cups jarred or homemade marinara sauce
- 1/2 cup mozzarella
- 2 Tbsp Parmesan
- 2 tsp olive oil
- salt and pepper, to taste
- fresh basil
Directions
- Preheat the oven to 375 degrees F.
- Using a potato peeler, slice the two sides of each zucchini into thin flat strips, peeling until you reach the center. You will end up with 50-60 slices.
- In a small mixing bowl, combine the ricotta, Parmesan, egg, spinach, basil, nutmeg, salt and pepper. Separately, fill the bottom of a 9×13 baking dish with the marinara sauce. You can also portion control the ravioli by splitting them up between smaller baking dishes.
- To assemble the zucchini ravioli: overlap two strips of squash then overlap two more strips perpendicular on top of the first strips, creating a T shape. Spoon 1 tablespoon of filling in the center of the squash then bring the ends of the strips together, overlapping each other. Turn the ravioli over and place in the baking dish to seal the bottom. Top with olive oil, mozzarella, more Parmesan, salt and pepper.
- Bake the zucchini ravioli for 30 minutes, until the zucchini is al Dente and the cheese on top is turning golden brown. Serve with more marinara sauce, Parmesan and fresh basil.
You will love this recipe! Be sure to visit Melinda’s blog and website here for more recipes, book reviews and stories of Jewish life!
