Zucchini Ravioli
Level: Easy Prep Time: 15 minutes Cooking Time: 30 minutes Yield: 8 servings
INGREDIENTS
4 medium zucchini
2 c. ricotta
1/2 c. finely grated parmesan, plus more for garnish
2 Egg yolks, lightly beaten
1/4 c. thinly sliced basil, divided
3 Garlic cloves, minced
kosher salt
Freshly ground black pepper
1 1/2 c. marinara sauce
1/2 c. shredded mozzarella
DIRECTIONS
Preheat oven to 375 degrees F.
Place a thin layer of marinara sauce into the bottom of a baking dish.
Using a mandolin, slice two sides of each zucchini lengthwise to create thin flat strips,until you reach the center. These are your “noodles.”
In a colander or performed sheet pan, lay a single layer of Zucchini strips and salt liberally with kosher salt, add another layer and repeat the process until ,all strips are salted. Allow to sit for 30 minutes.
Place the strips in a single layer on paper towels and press gently to squeeze out the water that has been released.
Combine ricotta, parmesan, egg yolks, and 2 tablespoons basil in a medium bowl. Season with salt and pepper to taste.
If using small zucchini, lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. If using large zucchini, use two strips per ravioli. You should end up with a plus sign shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn the ravioli over and place in the baking dish seam-side down. Cover each ravioli with marinara sauce and top ravioli with mozzarella.
Bake until the zucchini noodles are “al dente” and the cheese is melted and starting to brown on top; 20 to 30 minutes.
Top with more basil and parmesan and serve.
