Zucchini Ravioli

Name: Zucchini Ravioli
Cuisine: Italian
Ingredients: tablespoons olive oil; cloves garlic; teaspoon fennel seeds; teaspoon crushed red pepper; jar low-sodium marinara sauce; teaspoons balsamic vinegar; large zucchini; package frozen chopped spinach, thawed and squeezed dry; cup whole-milk ricotta cheese, patted dry; cup grated Parmesan cheese; large egg, lightly beaten; tablespoons chopped fresh basil; teaspoons lemon zest; teaspoon ground pepper; teaspoon salt

Serves 1

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Zucchini Ravioli

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Serves 1

Directions

1Add garlic, fennel seeds, and crushed red pepper to olive oil, then add tomato sauce, and let all the flavors meld.
2Add balsamic, and reserve some sauce.
3Peel zucchini into ribbons.
4Make the ravioli filling with spinach, ricotta, basil, lemon zest, fresh garlic, and parmesan.
5Mix ingredients together.
6Fill the zucchini ravioli with the ricotta mixture.
7Nestle the ravioli into tomato sauce, and add parmesan.
8Put into the oven to get all hot and melted.
9Add salt and fresh basil on top.

Ingredients

tablespoons olive oil
cloves garlic
teaspoon fennel seeds
teaspoon crushed red pepper
jar low-sodium marinara sauce
teaspoons balsamic vinegar
large zucchini
package frozen chopped spinach, thawed and squeezed dry
cup whole-milk ricotta cheese, patted dry
cup grated Parmesan cheese
large egg, lightly beaten
tablespoons chopped fresh basil
teaspoons lemon zest
teaspoon ground pepper
teaspoon salt

Zucchini Ravioli

Zucchini Ravioli

Directions

Ingredients

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