Zavioli with Spinach and Ricotta recipe
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Ingredients
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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
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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 Zavioli with Spinach and Ricotta
Directions
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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.