This healthy ricotta cheese ravioli recipe is a low-carb option. Thin zucchini strips are packed with pesto and a lean filling, covered with tomato sauce and mozzarella, then baked.
Garnish with fresh hot chile peppers or pepper flakes and more Parmesan cheese.
Ingredients: Cheese Filling.
1 ¼ cups ricotta
1 cup of chopped spinach.
One big egg, lightly beaten
1 teaspoon of ground black pepper.
Pesto:
1 cup basil leaves, torn
2 tablespoons extra-virgin olive oil (or more to taste)
½ clove garlic (optional)
2 tablespoons pine nuts.
Other:
One very large zucchini.
9 toothpicks soaked with water
1/4 cup pasta sauce.
2 Tbsp grated Parmigiano-Reggiano cheese
Directions
Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius.
Make the filling: In a mixing bowl, combine ricotta cheese, spinach, egg, and pepper. Set aside.
Make pesto: Using a mortar and pestle, combine basil, extra virgin olive oil, and garlic to make a chunky paste. Add pine nuts to pesto and press until coarsely crushed. Set aside.
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