Rating: 4.5 stars
55 Ratings
  • 5 star values: 34
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Note:

Toast the pine nuts if desired.

Nutrition Facts

267 calories; protein 15.3g; carbohydrates 13.6g; fat 17.8g; cholesterol 72.8mg; sodium 239.7mg. Full Nutrition
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