Zavioli with Spinach and Ricotta Recipe

Recipesfull introduces to you: Vegan Recipes. (Zavioli with Spinach and Ricotta Recipe). 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.

Brief

Prep 35 mins

Cook: 20 mins

Total: 55 mins

Servings: 4

Yield: 9 zavioli

Zavioli with Spinach and Ricotta Recipe

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

Maple Pecan Muffins (Vegan, Gluten-Free, Dairy-Free)

Tips

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Mix ricotta cheese spinach egg and pepper together in a bowl.

Step 3

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.

Step 4

Slice zucchini lengthwise into strips using a mandoline.

Step 5

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.

Step 6

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.

Step 7

Bake in the preheated oven until sauce and zucchini begin to brown about 20 minutes.

Nutritional Information

Zavioli with Spinach and Ricotta Recipe

Servings Per Recipe:4

Calories: 266.7

% Daily Value *

Protein: 15.3g 31%

Carbohydrates: 13.6g 4%

Dietary Fiber: 2.9g 12%

Sugars: 4.9g

Fat: 17.8g 27%

Saturated Fat: 6.1g 30%

Cholesterol: 72.8mg 24%

Vitamin A Iu: 2040.2IU 41%

Niacin Equivalents: 4.4mg 34%

Vitamin B6: 0.5mg 30%

Vitamin C: 33.5mg 56%

Folate: 91.7mcg 23%

Calcium: 302.5mg 30%

Iron: 2.4mg 13%

Magnesium: 69.9mg 25%

Potassium: 717.5mg 20%

Sodium: 239.7mg 10%

Thiamin: 0.2mg 20%

Calories From Fat: 160.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.