Zavioli with Spinach and Ricotta

A low-carb take on ravioli. Thin strips of zucchini are stuffed with a classic magro (lean) filling and pesto, topped with tomato sauce and cheese, then baked. Top with fresh hot chile peppers or pepper flakes and more Parmesan cheese.

• Preparation Time: 35 mins
• Cooking Time: 20 mins
• Total Time: 55 mins
• Calories: 267 Calories

Ingredients

• 1 egg, lightly beaten
• 1 teaspoon ground black pepper
• 1 ¼ cups ricotta cheese
• 1 cup chopped spinach
• 2 tablespoons pine nuts
• 2 tablespoons extra-virgin olive oil, or more to taste
• 2 tablespoons grated Parmigiano-Reggiano cheese
• 1 cup basil leaves, torn
• ½ clove garlic (Optional)
• 1 extra large zucchini
• 9 toothpicks, soaked in water
• ¼ cup pasta sauce

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Mix ricotta cheese, spinach, egg, and pepper together in a bowl.

Step 3

Grind basil, oil, and garlic together into a chunky paste using a mortar and pestle. Add pine nuts to the pesto; grind to the size of small peddles.

Step 4

Slice zucchini lengthwise into strips using a mandoline.

Step 5

Arrange 2 zucchini strips in the shape of a cross. Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, ricotta cheese mixture, and pesto.

Step 6

Spread some of the pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, spacing them 1/2 inch apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmiggiano-Reggiano cheese on top.

Step 7

Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.