ZAVIOLI WITH SPINACH AND RICOTTA

Zavioli with Spinach and Ricotta image

A low-carb take on ravioli. Thin strips of zucchini are stuffed with a classic magro (lean) filling and pesto, topped with tomato sauce and cheese, then baked. Top with fresh hot chile peppers or pepper flakes and more Parmesan cheese.

Provided by Buckwheat Queen

Categories World Cuisine Recipes European Italian

Time 55m

Yield 4

Number Of Ingredients 12

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Ingredients

1 ¼ cups ricotta cheese
1 cup chopped spinach
1 egg, lightly beaten
1 teaspoon ground black pepper
1 cup basil leaves, torn
2 tablespoons extra-virgin olive oil, or more to taste
½ clove garlic
2 tablespoons pine nuts
1 extra large zucchini
9 toothpicks, soaked in water
¼ cup pasta sauce
2 tablespoons grated Parmigiano-Reggiano cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix ricotta cheese, spinach, egg, and pepper together in a bowl.
Grind basil, oil, and garlic together into a chunky paste using a mortar and pestle. Add pine nuts to the pesto; grind to the size of small peddles.
Slice zucchini lengthwise into strips using a mandoline.
Arrange 2 zucchini strips in the shape of a cross. Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, ricotta cheese mixture, and pesto.
Spread some of the pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, spacing them 1/2 inch apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmiggiano-Reggiano cheese on top.
Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.

Nutrition Facts : Calories 266.7 calories, Carbohydrate 13.6 g, Cholesterol 72.8 mg, Fat 17.8 g, Fiber 2.9 g, Protein 15.3 g, SaturatedFat 6.1 g, Sodium 239.7 mg, Sugar 4.9 g