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Zavioli with Spinach and Ricotta

By admin  

September 18, 2017

"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."

  • Prep: 35 mins
  • Cook: 20 mins


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

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1Preheat oven to 350 degrees F (175 degrees C).

2Mix ricotta cheese, spinach, egg, and pepper together in a bowl.

3Grind 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.

4Slice zucchini lengthwise into strips using a mandoline.

5Arrange 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.

6Spread 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.

7Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.

8Cook's Note: Toast the pine nuts if desired.


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