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Zavioli with Spinach and Ricotta
September 20, 2017

- Used macadamias instead of pine nuts, and a yellow squash instead of zucchini, as that's what I had. - Added SALT to the pesto mix. - MIXED pesto & ricotta mix together after prep, to save time in application. - Used vegan ricotta (made from almonds) and vegan mozzarella (made from cashews) that I already had in the fridge. No toothpicks were needed; the wetness of the noodles was enough to "seal" the zavs. Broiled them for about 2 minutes after cooking to brown the cheese. Mine were too juicy because I'd crammed them into a pan, but will do this again. It was tasty. LOVED how fast and easy it was to make (w/ingredients already on hand).

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