As a diabetic, my love for pasta can be a battle. Over the last couple of years, since my diagnosis, I have played around with recipes to take me out of my comfort zone and help me enjoy some of my favorite foods without spiking my books sugars. I found the recipe that this derived from on The Chew and couldn't wait to try it out but, as I made it, I made a few changes to the recipe. The result, a winner! We love it!
Ricotta Zucchini Ravioli
Serving size: about 6 people
Ingredients:
2-3 cups ricotta cheese
6 medium zucchini (or so)
1/2 cup parm.
2 eggs
1/2 cups chives
3 tblsp. thyme
1/2 nutmeg
2 cloves of garlic
1 1/2 can tomato sauce
1-2 canned diced tomatoes
2 tblsp. basil
Kosher salt
Mozzerella
garlic powder
red pepper flakes
Directions:
-preheat the oven to 375 degrees
- Line a bowl with a paper towel or fine mesh cieve
- add riccotta
- Set aside for a bout 30 minutes (to drain some of the moisture)
- use a vegetable peeler and slice the zucchini lengthwise into thin strips, stopping when you get to
the middle and the seeds
- place strips on paper towels
- sprinkle with kosher salt
- Gently gather the paper towels or cheese cloth around the ricotta and squeeze out remaing
liquid.
- in a medium bowl, add
- ricotta
- 2/3 cup parm
- eggs
- most of the chives
- parsley
- thyme
- nutmeg
- garlic
- season with salt and pepper
- stir until fully combined
- set aside for about 8-10 minutes
- in a sauce pan, combine
- tomato sauce
- canned tomatoes
- a few shakes of parm
- chives
- garlic powder
- red pepper flakes
- stir together
-heat until warm
-blot any excess moisture off of zucchini strips
-On a work space, overlap 2 strips of zucchini on top of the other.
- layer to more strips of zucchini and place them across the first to so they make a cross shape.
-using a spoon, or cookie scoop, place a tablespoon of riccotta mixture into the center o the
zucchini formation (as seen above)
-fold the bottom layer of the zucchini strips over the filling so that it is completely covered
-fold in the other 2 strips to the center so that filling is completely enclosed
-Repeat process with the remaining zucchini
- set aside any remaining cheese mixture
- coat bottom of casserole pan with tomato sauce
- place each ravioli into the dish, seam side down
-if you've set aside any ricotta mixture, spoon a bit on top of the raviolis
- poor remaining sauce over raviolis
-sprinkle with mozzarella
- bake for 20-25 minutes
-garnish, if desired with
-Parm
-Basil
-Enjoy!
What do you think? Let us know if you try this recipe and liked it! And, if you have any other good zucchini recipes or "wanna be" pasta recipes so we can try them, too!
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