Zucchini Ravioli

By Feelgoodfoodie · 60 min

Ingredients

Instructions

1. Trim the zucchini ends. Using a Y-shaped peeler, slice each zucchini lengthwise into thin ribbons, about 15 per zucchini, 45 in total.
2. Preheat the oven to 375°F. Spread the marinara sauce evenly over the bottom of a 9×13-inch baking dish.
3. In a large bowl, combine the ricotta, egg, 1/4 cup Parmesan, basil, garlic, salt and black pepper.
4. Lay 3 zucchini ribbons on a work surface, overlapping in the centre to form a star. Put about 2 tablespoons of the ricotta mixture in the middle, then fold the ribbon ends over the filling to make a packet.
5. Sprinkle the mozzarella and the remaining 1/4 cup Parmesan over the top.
6. Place the ravioli seam-side down on the marinara. Repeat with the remaining ribbons and filling to make 15 ravioli. Arrange cherry tomatoes around them if using, and sprinkle mozzarella evenly on top.
7. Bake uncovered for 30 to 35 minutes, until the zucchini is tender and the cheese has melted. Rest for 5 minutes before serving, garnished with extra basil.

Summarized from Feelgoodfoodie's video. Watch it for the details.