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.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix ricotta cheese, spinach, egg, and pepper together in a bowl.
- 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.
- Slice zucchini lengthwise into strips using a mandoline.
- 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.
- 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.
- Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.
Nutrition Facts : Calories 266.7 calories, Carbohydrate 13.6 g, Cholesterol 72.8 mg, Fat 17.8 g, Fiber 2.9 g, Protein 15.3 g, SaturatedFat 6.1 g, Sodium 239.7 mg, Sugar 4.9 g
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Ruben Harshbarger
[email protected]These zavioli were a bit too time-consuming to make for a weeknight meal. I think I would save this recipe for a special occasion.
Flower Heaven Decor
[email protected]I'm not a big fan of spinach, but I loved these zavioli! The spinach and ricotta filling was creamy and flavorful, and the pasta dough was cooked perfectly. I would definitely recommend this recipe to anyone who loves Italian food.
Mbali Jermina
[email protected]This is a great recipe for a special occasion meal. The zavioli are elegant and delicious, and the spinach and ricotta filling is creamy and flavorful. I would definitely recommend this recipe to anyone who loves Italian food.
kerva michel
[email protected]These zavioli were a bit too salty for my taste. I think I would use less salt in the filling next time. The pasta dough was also a bit too thick for my liking.
Gourab Dangi
[email protected]I tried this recipe with a few modifications. I used whole wheat flour for the pasta dough and added some chopped sun-dried tomatoes to the filling. The zavioli turned out great! They were hearty and flavorful, and the sun-dried tomatoes added a nice
Randrea Case
[email protected]This is one of my favorite pasta recipes! The zavioli are light and fluffy, and the spinach and ricotta filling is creamy and flavorful. I love serving them with a simple tomato sauce and some grated Parmesan cheese.
Samiat Omolabake
[email protected]These zavioli were a bit too heavy for my taste. I think I would use a lighter cheese next time, like cottage cheese or ricotta salata. The pasta dough was also a bit too thick for my liking.
Ruhel Miya
[email protected]I love the vibrant green color of these zavioli! The spinach and ricotta filling is creamy and flavorful, and the pasta dough is cooked perfectly. I would definitely recommend this recipe to anyone who loves Italian food.
Mdsulaiman Ali
[email protected]These zavioli were a bit bland for my taste. I think I would add some more herbs and spices to the filling next time. The pasta dough was also a bit too thick for my liking.
David Ayamba
[email protected]I made these zavioli for my family and they loved them! The filling was creamy and delicious, and the pasta dough was cooked perfectly. I will definitely be making this recipe again.
Tuhin Rafsan
[email protected]This is a great recipe for a vegetarian main course. The zavioli were hearty and filling, and the spinach and ricotta filling was very flavorful. I served them with a simple tomato sauce and some grated Parmesan cheese.
Aluncedo Noncolela
[email protected]These zavioli were a bit time-consuming to make, but well worth the effort. The homemade pasta dough and the fresh spinach and ricotta filling were amazing. I will definitely be making these again for special occasions.
Jacqueline Poultney
[email protected]I love the combination of spinach, ricotta, and Parmesan cheese in this dish. The pasta dough is also very flavorful. I would recommend adding a bit more salt to the filling for a more robust taste.
Ibrar Tanoli
[email protected]The zavioli dough was a bit sticky at first, but after adding a little more flour it came together nicely. Overall, a great recipe that I'll be adding to my regular rotation.
Md Toufik Islam
[email protected]These zavioli were so easy to make and turned out perfectly. The step-by-step instructions were helpful, especially for a beginner like me.
Md Asim Hussain
[email protected]I'm not usually a fan of spinach, but this dish changed my mind. The flavors of the spinach, ricotta, and Parmesan cheese blended perfectly together. I will definitely be making this again!
Klaudia Tepe
[email protected]Zavioli was a hit at our dinner party! Everyone was raving about the delicious spinach and ricotta filling and the delicate pasta dough. Highly recommend this recipe!