Mid Week YUMM! – Zucchini Ravioli
A Delicious and Healthy Twist on a Classic
This zucchini ravioli is a delicious and healthy twist on the classic Italian dish. Instead of using pasta, this recipe uses thin slices of zucchini wrapped around a creamy ricotta cheese filling. The raviolis are then baked in a rich marinara sauce and topped with a layer of melted Parmesan cheese. This dish is perfect for those who are looking for a healthy and flavorful meal.
Ingredients
- 3 large cloves garlic, divided
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon fennel seeds
- ¼ teaspoon crushed red pepper
- 1 (24–ounce) jar low-sodium marinara sauce
- 1½ teaspoons balsamic vinegar
- 1 large zucchini
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup whole-milk ricotta cheese, patted dry
- 1 cup finely grated Parmesan cheese, divided
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh basil, plus more for garnish
- 2 teaspoons grated lemon zest
- ½ teaspoon ground pepper
- ⅛ teaspoon salt
Directions
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reheat oven to 400°F with rack in upper third position. Thinly slice 2 garlic cloves. Grate the remaining garlic clove to yield ½ teaspoon; set aside. Combine 2 tablespoons oil, the thinly sliced garlic, ½ teaspoon fennel seeds and ¼ teaspoon crushed red pepper in a large high-sided enameled cast-iron skillet or other ovenproof skillet; heat over medium heat until sizzling. Cook, stirring constantly, until the garlic is softened and the mixture is fragrant, about 2 minutes. Stir in 1 (24-ounce) jar marinara; reduce heat to medium-low. Cook, stirring occasionally, until bubbling, about 5 minutes. Stir in 1½ teaspoons balsamic vinegar. Remove from heat and reserve ½ cup of the sauce mixture in a small bowl.
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Meanwhile, trim ends off zucchini; discard. Using a mandoline or vegetable peeler, slice the zucchini into thin strips (at least 24 slices). Arrange half of the slices in an even layer on a large, paper-towel-lined baking sheet (there might be some overlap). Place a second layer of paper towels on top. Arrange the remaining zucchini slices on top and place another layer of paper towels on top of the zucchini to blot dry.
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Combine spinach, ricotta, ½ cup Parmesan, egg, 2 tablespoons basil, 2 teaspoons lemon zest, ½ teaspoon pepper and the grated garlic in a medium bowl; stir well.
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Arrange 2 zucchini slices on a work surface to make an X. Spoon about 2 tablespoons ricotta mixture in the center of the X. Fold the opposite ends of the slices over the cheese mixture to create a packet. If needed, tuck any excess zucchini under the packet. Repeat with the remaining zucchini slices and ricotta mixture.
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Delicately nestle the zucchini ravioli, seam-side down, into the sauce in the skillet. Spoon the reserved ½ cup sauce over the ravioli. Sprinkle with the remaining ½ cup Parmesan.
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Bake until the sauce is bubbly around the edges and the cheese is melted, about 20 minutes. Without removing the skillet from the oven, increase oven temperature to broil; broil until the cheese is browned, 2 to 3 minutes. Sprinkle with ⅛ teaspoon salt. Garnish with basil, if desired.
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Nutrition Information
Serving Size: 3 ravioli
Calories 341, Fat 21g, Saturated Fat 9g, Cholesterol 88mg, Carbohydrates 22g, Total Sugars 13g, Added Sugars 0g, Protein 20g, Fiber 5g, Sodium 470mg, Potassium 579mg
EatingWell.com
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