This week I took a break from my cookbooks and actually made one of the hundreds of pinterest recipes I pinned, but then forgot about. Since I knew I was going to eat out a lot this week, I figured I should make a somewhat healthy recipe.
This weeks selection was Zucchini Ravioli! I am drooling thinking about this meal. It was, dare I say, almost as good as regular ravioli!
I basically followed the recipe from Delish.com but I tweaked it a little and added some additional steps just from some basic zucchini knowledge I have. Shocking right, I have some kitchen knowledge. Must be from all the food network I watch…
- 4-5 medium zucchini
- 1 1/2 Cups ricotta
- 1/2 Cup finely grated parmesan
- 1 Cup shredded mozzarella
- 1 large egg
- kosher salt
- Freshly ground black pepper
- Garlic Powder
- 1 1/2 Cups Tomato sauce
- Preheat the oven to 350 degrees.
- Cut off both ends of the zucchini, then using a vegetable peeler, peel the zucchini lengthwise to make your noodles. The first two peels I tossed so my noodles were wider.
- On a baking sheet, lay each zucchini noodle and drizzle with olive oil. Place the baking sheet in the oven for about 2-3 minutes. This process will release some of the moisture so the dish doesn’t turn into soup, and it will make the noodles stick together a little better.
- While the noodles are cooking you can make the filling. In a bowl mix together 1 1/2 cups of ricotta cheese, 1/2 cup of parmesan cheese, 1/2 cup of mozzarella cheese and 1 egg. Add some salt, pepper and garlic powder for taste.
- Take the noodles out of the oven and let them cool for a minute. Then take two noodles and on a clean surface lay them down slightly overlapping lengthwise, and then place two noodles on top of them. You should essentially make a plus sign as show in the image below.
- Place a spoonful of your filling in the middle, I LOVE cheese so that spoonful may be a little heavy but in my eyes you can never have too much cheese!
- Fold up each set of noodles -I start with the lowest one and working clockwise fold each side up. They should overlap a little, encasing the filling. Once in ravioli form, flip it over (seam side down) and put in a baking dish.
- Poured tomato sauce on top until it completely covers the ravioli.
- Sprinkled about a half cup of mozzarella cheese on top, and then place in the oven for about 25-30 minutes
- Broil for 3 minutes, but keep an eye on it. You want it to be golden on top, and not burnt.
This dinner went deliciously with some warm ciabatta bread and seasoned olive oil.
This was surprisingly fun to make, and aside from the cheese, it was healthy… Right??