Zavioli With Spinach And Ricotta Recipe

Name: Zavioli With Spinach And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 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; 1/2 clove garlic (optional); 2 tablespoons pine nuts; 1 extra large zucchini; 9 toothpicks, soaked in water; 1/4 cup pasta sauce; 2 tablespoons grated Parmigiano-Reggiano cheese

Servings: persons

1 1/4 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
1/2 clove garlic (optional)
2 tablespoons pine nuts
1 extra large zucchini
9 toothpicks, soaked in water
1/4 cup pasta sauce
2 tablespoons grated Parmigiano-Reggiano cheese

1
Preheat oven to 350 degrees F (175 degrees C).
2
Mix ricotta cheese, spinach, egg, and pepper together in a bowl.
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.
4
Slice zucchini lengthwise into strips using a mandoline.
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.
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.
7
Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups ricotta cheese, 1 cup chopped spinach, 1 egg, lightly beaten, 1 teaspoon ground black pepper, and more.

Yes, Zavioli With Spinach And Ricotta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zavioli With Spinach And Ricotta

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