Cheesy, Cooking, Vegetarian

Week 4: Zucchini Ravioli

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…

Ingredients:

  • 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

Steps

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.img_2552.jpg
  6. 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!IMG_2550
  7. 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.img_2554.jpg
  8. Poured tomato sauce on top until it completely covers the ravioli.
  9. Sprinkled about a half cup of mozzarella cheese on top, and then place in the oven for about 25-30 minutes
  10. Broil for 3 minutes, but keep an eye on it. You want it to be golden on top, and not burnt.img_2556.jpg

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??

-R-

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