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Zavioli with Spinach and Ricotta
October 05, 2017

Amazing - did not miss the meat. We used regular store bought ricotta and used a cheese cloth to drain as much water as possible. From there we seasoned the ricotta and actually used a 1 tbs water 1 tbs oil and 1 tsp baking soda as an egg substitute for vegetarians. We ensured the ricotta was cold when we combined everything and did not have any 'watery' issues when assembling. We used store bought pesto for ease and used long toothpicks pre soaked in water. We also sauteed the zucchini (yellow and green) lightly and seasoned with salt and pepper for added flavour. Looked very pretty and tasted amazing. Served it with simple pasta and garlic bread - making it again!

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