Zucchini Ravioli

Anyone that is close to me is aware of my love of pasta. But this dish may have just replaced my love of stuffed shells and ravioli!

It’s not a dish that whips up super-fast, it takes some time! And there are a few steps.

In a bowl I mixed ricotta cheese, grated parm, shredded mozzarella cheese, 1 egg and torn basil, as well as salt and pepper. Keep in the refrigerator until ready to use.

I sliced off the ends of 3 zucchini and then used a cheese slicer to start slicing long strips of the zucchini.

I few hints that I picked up when slicing the zucchini is that you need it to rest securely on the cutting board. After taking the ends off, make one or two slices down the zucchini and then use that as the bottom. You can then slice safely on the top.

When you get to the point of not being able to slice much more but you think you can get a few more slices, just stop. Toss it in a bowl and use it for a different recipe, maybe grill the leftover pieces. It’s not worth struggling to get another slice or two.

Keep in mind the size of the zucchini. Size does matter!!! The thicker or fatter the zucchini the better, meaning if you buy the skinny zucchini you will not have much to use for the ravioli. You can still use them you just will have smaller ravioli.

And finally, do not buy the zucchini if it is curved, you will not get good slices.

So, back to making these delicious little pockets of heaven!

Pour some marinara in baking dish. On a work surface like a cutting board, lay 2 strips of the sliced zucchini, overlapping then about halfway over themselves. Then in the opposite direction, lay 2 more slices. You should end up with a large plus sign.

Place a spoonful of the cheese mixture in the center of the zucchini strips and then fold over each side to make a square… a zucchini ravioli square! I use the zucchini on the bottom to make the first fold.

Place the zucchini ravioli in the baking pan with the seams in the marinara sauce.   Depending on the size of the zucchini and the thickness to which you slice them, you may need several zucchini to fill the pan you are using.

I had 3 medium zucchini and I ended up with a total of 12 raviolis.

After you have them finished and they are in the baking pan, cover with the rest of your marinara sauce and top with either more parm and/or mozzarella cheese. Bake at 350 for about 25-30 minutes.

I tested them by poking them with a fork, the zucchini should be tender allowing the fork to gently glide through the ravioli.

A loaf of crusty, hot bread and a glass of wine and you’ve got a nice little treat for dinner. I love this recipe!!

Zucchini Ravioli

3 zucchini, sliced long way

15 oz Ricotta cheese

3 cups shredded mozzarella cheese

1-1/2 cups grated parmesan cheese

1 egg

Marinara sauce, I used a 45 oz jar

Basil, about 6 leaves torn

Mix the ricotta, 2 cups of the mozzarella cheese and ½ cup of the parmesan in a bowl along with the egg.  Mix in the basil.  Set aside.

Coat the bottom of your baking dish with a little marinara sauce and set aside.

Take 2 slices of the sliced zucchini and lay side by side but slightly overlapping. Do the same with 2 more in the opposite direction to make a plus sign. Place a spoonful of the cheese mixture in the center of the plus and then using the bottom slices first, fold into a ravioli.

Place seam side down in the sauce.

When the baking pan is full, cover with the remaining marinara sauce and top with the remaining mozzarella and parmesan cheeses.

Bake at 350 for about 25-30 minutes.

Rosemary Honey Glazed Roasted Carrots

How’s that for a long title for a vegetable! HA

When I was little I despised cooked carrots. Now, I love them but having them smothered with a gooey sweet glaze makes them even more lovable!

These are so easy and so delicious that I make them often.

I just take about 3 to 4 carrots and chop off the tips and ends then carefully slice them long way, into about 2-4 slices, depending on the size of the carrot. You will want to try to make them all about the same size so they bake evenly. Place them on your cookie sheet, with sides please.

In a small bowl whisk honey, brown sugar, a splash of olive or avocado oil (my new favorite oil), salt and pepper, and chopped rosemary. Pour about half to three quarters of the mixture over the carrots and coat them well.

Bake at 350 for about 15 minutes. Take them out pour the remainder of the mixture over the carrots and toss around a little, pop back in the oven for another 10 minutes or until tender but not smooshy. Is smooshy even a word? Just don’t overcook them, unless you like them that way!

I’ve also added a little balsamic vinegar in place of the brown sugar. And replaced the rosemary with thyme sprigs.

And I have made boozey carrots too, they are delish!!

But these are the best!

Rosemary Honey Glazed Roasted Carrots

2 servings

Preheat oven to 350 degrees

3-4 carrots

2 tablespoons honey

1 heaping tablespoon brown sugar

Salt & Pepper

1 large sprig of Rosemary, stripped and coarsely chopped

1 tsp olive oil (or avocado oil)

  1. Chop off the tips and ends of the carrots, clean and dry. You can also remove the skin.
  2. Slice each carrot long ways into about 2-4 slices, depending on the size of the carrot. Place carrots on cookie sheet with sides.
  3. In a small bowl mix the remaining ingredients and stir well or lightly whisk until the brown sugar is incorporated into the honey.
  4. Pour about half to three quarters of the honey mixture over the carrots and coat well.
  5. Bake at 350 for about 15 minutes.
  6. Remove the carrots and coat with the remaining honey mixture and bake again for another 10 minutes or until tender.