Name: Zavioli with Spinach and Ricotta recipe
Ingredients: 1 ¼ cups ricotta cheese;1 cup chopped spinach;1 egg, lightly beaten;1 teaspoon ground black pepper;1 cup basil leaves, torn;2 tablespoons extra-virgin olive oil, or more to taste;½ clove garlic;2 tablespoons pine nuts;1 extra large zucchini;9 toothpicks, soaked in water;¼ cup pasta sauce;2 tablespoons grated Parmigiano-Reggiano cheese

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Ingredients

1 ¼ cups ricotta cheese 1 cup chopped spinach 1 egg, lightly beaten 1 teaspoon ground black pepper 1 cup basil leaves, torn 2 tablespoons extra-virgin olive oil, or more to taste ½ clove garlic 2 tablespoons pine nuts 1 extra large zucchini 9 toothpicks, soaked in water ¼ cup pasta sauce 2 tablespoons grated Parmigiano-Reggiano cheese

Nutrition Info

266.7 calories carbohydrate: 13.6 g cholesterol: 72.8 mg fat: 17.8 g fiber: 2.9 g protein: 15.3 g saturatedFat: 6.1 g servingSize: - sodium: 239.7 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.

Recipe Yield

9 zavioli

Recipe Note

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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