Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, zucchini ravioli with spinach ricotta filling. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Zucchini Ravioli with Spinach Ricotta Filling is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Zucchini Ravioli with Spinach Ricotta Filling is something which I’ve loved my whole life. They’re nice and they look wonderful.

Once the ravioli are assembled, turn the zucchini ravioli over and place them in a baking dish of marinara sauce to seal the bottom, top with In a small mixing bowl, combine the ricotta, parmesan, egg, spinach, basil, nutmeg, salt and pepper. An easy-to-follow guide on making homemade ravioli filled with fresh ricotta cheese and organic baby spinach. Last week I posted my recipe on how to make basic homemade pasta.

To begin with this recipe, we have to first prepare a few components. You can have zucchini ravioli with spinach ricotta filling using 10 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini Ravioli with Spinach Ricotta Filling:

1. Prepare 4 Medium size zucchini
2. Get 1 Cup Ricotta cheese
3. Make ready 1/4 cup Parmesan cheese
4. Take 1/4 Cup Grated mozzarella cheese
5. Get 1 Cup Chopped boiled spinach
6. Make ready salt as per taste
7. Make ready 1/2 tsp Black pepper
8. Get 1 1/2 Cup Marinara/pizza sauce
9. Take Dried /Fresh basil leaves 2Tbsp
10. Get 2 tbsp Olive oil

Cheesy, spinach-stuffed ravioli gets a topping of tangy tomato sauce bolstered by mushrooms, zucchini, and squash in this simple, delicious pasta. Saveur kitchen assistant Jeanna DeMarco shared this family recipe for tender ravioli filled with spinach and cheese, topped with a tangy. Strips of zucchini stand in for pasta in this zavioli recipe, a vegetarian take on ravioli stuffed with ricotta, spinach, and fresh pesto. Thin strips of zucchini are stuffed with a classic magro (lean) filling and pesto, topped with tomato sauce and cheese, then baked.

Steps to make Zucchini Ravioli with Spinach Ricotta Filling:

1. Preheat the oven to 190*c for 10 minutes.
2. Using the potato peeler,slice the sides of each zucchini into thin flat strips.
3. Place the thin zucchini strips on tissue paper,this will help to reduce the moisture from the strips.
4. Sprinkle little salt and let it rest for 10 minutes.
5. In a bowl combine ricotta cheese,spinach,salt and pepper.
6. Fill the bottom of a baking dish with the marinara/pizza sauce.
7. Overlap 2-3 strips of Zucchini,then overlap 2-3 more strips perpendicular on top of the first strips.
8. Spoon 1Tbsp filling in the center of the zucchini.
9. Then bring the ends of the strips together, overlapping each other.
10. Turn the ravioli over and place in the baking dish to seal the bottom.
11. Add pizza sauce on the top.
12. Add grated mozzarella and parmesan cheese,salt,pepper and olive oil
13. Bake zucchini ravioli for 30 minutes,until the cheese on top is melted and zucchini are done.
14. Once done remove from oven and serve hot.

Chop the wilted spinach roughly, add the ricotta, and grate some nutmeg in to flavour. Take the cooked ravioli out of the water put on a plate drizzle with olive oil and grate a little pecorino cheese over, and sprinkle lightly with chilli. Zucchini lasagna rolls with creamy spinach and ricotta filling is a low-carb, gluten-free weeknight meal: you won't even miss the noodles! Fold in spinach and garlic, and season with salt and pepper (go easy on the salt since the zucchini itself is already salted). Ingredients for Ricotta and Spinach Filling.

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