Zucchini Raviolis

Zucchini Raviolis



Prep Time: 30 Min

​Cook Time: 35 - 40 Min

 

1. Preheat the oven to 375 F

 

1. Using the lowest & thinnest setting on your mandolin, slice the zucchinis into long, thin strips.

* You should end up with 24 – 28 slices which will yield 12 – 14 raviolis. Recipe is for 12, increase basil, mozza, ricotta, and noodles accordingly
 

1. Lay one slice of zucchini vertically on your cutting board followed by an overlapping slice in the opposite direction. Place a fresh basil leaf in the center of the “ravioli” followed by a face down noodle, slice off mozz, and tsp. of ricotta cheese. Season with sea salt, cracked pepper, and red pepper flakes.

 

1. Fold the top zucchini flap into the center and continue folding the flaps in a clockwise motion until a “ravioli” is formed. Continue until all raviolis are prepared.

 

1. Pour 1 C of tomato sauce in to the bottom of a shallow 2 qt baking dish coating the entire bottom of the dish. Gently place the zucchini raviolis into the bottom of the dish nudging them slightly as you start filling the dish to make room.

 

1. Sprinkle with half the parmesan cheese, cover, and bake 20 minutes. Remove cover and sprinkle on the remaining parmesan. Finish baking uncovered for 15 – 20 minutes until zucchini is tender and sauce is bubbly.

 

1. For service, sprinkle on some sea salt, chopped parsley, basil, grated parm, and a finishing drizzle of oil. ENJOY!

                Grocery List

• 3 Zucchinis
• 12 Fresh Basil Leaves
• 6 ½” slices Brick Mozzarella, halved
• 12 Tsp. Ricotta Cheese
• 12 Fresh, Ravioli Noodles (Like Olivieri)
• ½ C Grated Parmesan
• Red Pepper Flakes
• Sea Salt / Cracked Pepper
• 1 ½ - 2 C Prepared Tomato Sauce

 

• Sliced Basil, Chopped Fresh Parsley, EVOO - Garnish