PESTO CHEESE ZUCCHINI RAVIOLI WITH BURST TOMATOES
Best for nights when you're craving Italian, but wanting to keep things light and summery!
Provided by Tieghan Gerard
Time 45m
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 425° F. 2. In a baking dish, toss together the tomatoes with the garlic, olive oil, wine, balsamic vinegar, thyme, and a pinch each of crushed red pepper, salt, and pepper. Bake 10-15 minutes or until the tomatoes begin to burst. 3. Meanwhile, make the ravioli. Using a mandolin or sharp knife, peel the zucchini into 1/4 inch ribbons and lay them flat on a kitchen towel. Sprinkle the zucchini with salt. Let sit 5-10 minutes, then blot away the excess water. 4. in a bowl, combine the ricotta, provolone, and pesto. Grab 3-4 zucchini ribbons and layer them to make a star. Start with 1 ribbon, then add another to make an X. Now make another X with the remaining 1-2 noodles that will overlap with the current X (see above photo). Spoon 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and filling. 5. Remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Bake for 15 minutes or until the ravioli is warmed through. Serve with fresh basil and thyme. Enjoy!
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
LOW-CARB ZUCCHINI "RAVIOLI" RECIPE BY TASTY
Here's what you need: medium zucchinis, olive oil, garlic, fresh spinach, ricotta cheese, fresh basil, salt, pepper, marinara sauce, shredded mozzarella cheese
Provided by Kahnita Wilkerson
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F (220°C).
- Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
- Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
- Heat a pan over medium-high heat.
- Add olive oil then garlic and sauté for 30 seconds to 1 minute.
- Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down.
- Remove from heat and allow to cool for 10 minutes.
- In a large bowl, add the spinach and garlic. Add the ricotta, basil, salt, and pepper. Mix until well combined.
- Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
- Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
- In a baking dish pour the marinara sauce then smooth with a spatula.
- Evenly place the zucchini raviolis then top with mozzarella cheese.
- Bake for 15-20 minutes.
- Serve with fresh basil.
- Enjoy!
Nutrition Facts : Calories 475 calories, Carbohydrate 18 grams, Fat 35 grams, Fiber 4 grams, Protein 24 grams, Sugar 8 grams
CHEESE RAVIOLI WITH WHITE WINE SAUCE AND ZUCCHINI
My husband and I have a garden, and we grow a lot of zucchini. I am always trying to come up with new recipes to highlight our love of zucchini.
Provided by MellyBelly
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a Sauce Pan on LOW heat combine heavy whipping cream, white wine, butter, flour, oregano, parsley, 1 clove of garlic, cheese and some pepper.
- Whisk sauce gently while ingredients blend, then raise heat to Medium. Sauce will come to a boil, keep whisking every 4-6 minutes to prevent clumping.
- Once sauce has thickened, return heat to low, and let simmer. (Be careful NOT to burn sauce, since it is very delicate).
- While sauce is cooking, take olive oil, 1 clove of garlic, and zucchini. Cook in a sauté pan on medium heat. You can add pepper and a 2 teaspoons of White Wine to taste if you like. Let zucchini cook on medium heat for 8-10 minutes, then drain in a strainer.
- Prepare your pasta of choice as indicated on bag, and drain.
- In a serving bowl, combine pasta, white wine sauce, and zucchini (mix GENTLY).
- Sprinkle a some Pecorino Romano cheese on top and serve.
Nutrition Facts : Calories 471, Fat 45.9, SaturatedFat 25.2, Cholesterol 143.9, Sodium 49, Carbohydrate 6.4, Fiber 0.4, Sugar 1.3, Protein 2.8
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