Zucchini Ravioli

Put a pause on pasta and give these zucchini ravioli a try just in time for that zucchini explosion happening in your garden right about now!

Ingredients:

1 lb zucchini

1/2 cup tomato sauce

1/4 cup ricotta

1/2 cup shredded mozzarella, divided

2 tbsps parmesan

1 egg

1/2 tsp dry oregano

salt and pepper to taste

4 or 5 fresh chopped basil leaves 

6 or 7 spinach leaves, chopped

1 tsp finely chopped sundried tomatoes

Using a mandolin slice the zucchini lengthwise and thinly. Lay them out in a single layer and sprinkle with salt. Let rest to soften for 15 minutes then pat with paper towels. (You'll need 24 strips for this recipe. Keep any leftover zucchini for ratatouille)

Spoon 1/4 cup of tomato sauce on the bottom of an 8 X 8" baking dish.

Mix the ricotta, 2 tbsps mozzarella, parmesan, egg, oregano, about 1/4 tsp salt, pepper, basil, sundried tomato and spinach together.

Lay 2 strips of zucchini down slightly overlapping. Lay 2 more slightly overlapping to form an "X". Take a heaping tablespoon of filling a place it in the middle, then fold 2 over, turn and work around until all the zucchini is folded over the filling.

Sit each ravioli in the baking dish, seam side down, and spoon a tablespoon of sauce on top of each one along with the remaining mozzarella.

Bake at 400°F for 20-25 minutes.

Serves 2-3

Adapted from: wholesomyum.com

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