Zucchini Ravioli

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Cut off ends of zucchinis and peel off wide strips, laying them on a towel to dry.

Step 2

Sauté garlic in olive oil, then add spinach, salt, and pepper and sauté until the spinach is wilted down. Remove from heat and allow to cool for 10 minutes.

Step 3

In a large bowl, mix ricotta, basil, salt, pepper, and spinach mixture until well combined.

Step 4

Preheat oven to 425 degrees Fahrenheit.

Step 5

Construct raviolis: place two, similar sized, zucchini strips vertically, overlapping their long ends slightly. Place another two, similar sized strips horizontally to form a cross with the other two strips, also overlapping slightly. Scoop approximately 1 tbsp of the ricotta mixture into the middle of the crossed zucchini strips. Fold each side over the ricotta mixture to seal it in - when done, you should have a square-shaped zucchini ravioli with ricotta mixture inside. Flip raviolis over so that the seam is down.

Step 6

In a baking dish, brush a thin layer of marinara sauce along the bottom of the dish.

Step 7

Lay the raviolis evenly along the bottom of the dish, and then pour remaining marinara sauce over the top. Spread marinara around with a spoon to ensure they’re evenly covered. Top with mozzarella cheese.

Step 8

Bake for 15-20 minutes. Optional: broil for a couple of minutes after baking to brown the cheese.