Description
A light and healthy zucchini ravioli with creamy ricotta and optional pesto sauce, inspired by Italian zucchini recipes.
Ingredients
4 medium zucchini, sliced lengthwise
1½ cups ricotta cheese
½ cup grated Parmesan
1 large egg
2 garlic cloves, minced
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
2 tbsp fresh basil, chopped
½ cup pesto sauce (optional)
½ cup cooked Italian sausage (optional)
Instructions
1. Preheat oven to 375°F and line a baking sheet.
2. Slice zucchini lengthwise and roast lightly until pliable.
3. Mix ricotta, Parmesan, egg, garlic, basil, salt, and pepper.
4. Place filling on zucchini slices and fold into ravioli parcels.
5. Arrange in baking dish, top lightly with pesto, and bake for 20 minutes.
Notes
Salt zucchini lightly and pat dry to prevent moisture.
Sausage can be omitted for a vegetarian option.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 75mg