Zucchini Ravioli

A lighter take on the classic ravioli!

A couple of weeks ago, during quarantine, we realized that we weren't eating healthy. Being stuck at home and not eating healthy is a recipe for gaining weight. My daughter showed me a way we can make a classic ravioli dish much lighter and healthier! While it does have less carbs, it is still just as tasty!

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Serves 4 people.

Ingredients:

• 4 zucchinis

• 2 cups of light ricotta cheese

• 4 cups of spinach

• 5 - 6 fresh basil leaves

• 4 - 5 cloves of garlic

• 1 tbsp olive oil

• 1 1/2 cup of marinara sauce

• salt and pepper to taste

• 1/2 cup shredded mozzarella cheese

Method:

1. Preheat oven to 425° F

2. Wash zucchinis and cut ends of them off.

3. Using a vegetable peeler, peel long strips of the zucchini on all sides. Stop when you get to the seeds. Set aside.

4. Heat olive oil in a pan on medium heat. Once warm, add minced garlic and sauté for about a minute, or until fragrant.

5. Add spinach and sauté until wilted.

6. Add salt and pepper to taste.

7. Turn off heat and set aside to cool down.

8. In a medium bowl, add ricotta cheese, chopped basil leaves, and spinach mixture

once at room temperature. Mix well. Add salt and pepper to taste if needed.

9. Assemble strips of zucchini on a plate as shown above in the picture. Two strips

vertically and two strips horizontally on top.

10. Place a tbsp of the mixture in the center of the assembled strips. Then, fold the

vertical strips over the mixture, followed by the horizontal strips. Flip "ravioli" over and

set aside.

11. Fill bottom of baking dish with marinara sauce. Place "raviolis" along baking dish.

Top with mozzarella cheese.

12. Bake for 15-20 minutes. Enjoy!