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!!
3 zucchini, sliced long way
15 oz Ricotta cheese
3 cups shredded mozzarella cheese
1-1/2 cups grated parmesan cheese
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.