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Herby Ricotta Zucchini Ravioli CLINTON KELLY

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Healthy Ravioli is a thing, and it’s delicious!

ingredients
HERBY RICOTTA ZUCCHINI RAVIOLI
1/2 tablespoon olive oil (for greasing)
2 cups part-skim ricotta
4 medium zucchini
1/3 cup plus 2 tablespoons parmesan (divided)
1 egg
1/4 cup fresh chives (chopped)
1/4 cup fresh parsley (finely chopped)
2 tablespoons fresh thyme leaves (finely chopped)
1/4 teaspoon freshly grated nutmeg
2 cloves garlic (peeled, finely minced)
1 and 1/2 cups store-bought tomato sauce (Tk-amount? Enough to bring to the shoulders of the formed pockets)
2 tablespoons fresh basil (chiffonade, to garnish)
Kosher salt and freshly ground pepper (to taste)
cheesecloth

directions
Preheat the oven to 375ºF. Lightly grease a 8×12-inch baking dish with olive oil.
Line a medium bowl with a fine mesh sieve and add ricotta. Set aside and allow to sit for 30 minutes.
Using a vegetable peeler, slice the zucchini lengthwise into thin strips, stopping when you reach the center. Discard the center or reserve for another use. Place strips on a paper towel, sprinkle lightly with salt and set aside.
Gently gather the cheesecloth around the ricotta and squeeze out any excess liquid.
In a medium bowl, add ricotta, 1/3 cup parmesan, egg, chives, parsley, thyme, nutmeg and garlic. Season with salt and pepper and stir until fully combined. Set aside for 8-10 minutes.
Blot any excess moisture off of zucchini strips. On a work space, overlap 2 strips of zucchini and then overlap 2 additional strips on top of and across the first 2 strips, forming a cross shape.
Using a spoon or a cookie scoop, place a tablespoon of ricotta mixture into the center of the zucchini formation.
Fold the bottom layer of the zucchini strips over the filling and into the center so that they are overlapping. Fold in the other 2 strips to center so that filling is completely enclosed. Repeat process with remaining filling and zucchini.
In prepared baking dish, add a 1/2 cup of sauce, spread evenly. Place formed zucchini pockets seam-side down. Pour remaining tomato sauce over zucchini. Transfer to oven and bake for 20-25 minutes or until zucchini is al dente.
Garnish with remaining parmesan and basil and serve.
Tip: Prepare the zucchini ravioli the day before cooking and store in an airtight container!

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