Who needs pasta? And who needs dairy? Well... it turns out ricotta has less saturated fat than cashew based ricotta, so I went way unvegan tonight. My apologies to the earth and to the animals, but mama has to keep an eye on cholesterol. Even left off the mozzarella topping to be "good."
Hubby and I attacked this together. I prepped the filling and I started assembling as he was creating the zucchini strips. This shaved off about 5-10 min, plus I avoided a blade and the inevitable cut.
Delish .com Ravioli Recipe | Makes: 8 | Time: ~50 min.
EVO, for baking dish
4 medium #zucchini
2 cups skim ricotta
1/2 cup parmesan, plus more for garnish
1/4 cup thinly sliced basil, divided
1 clove garlic, minced
1 1/2 cups marinara
Preheat oven to 375° and grease a large baking dish with olive oil.
Make the Noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. Or use the ribbon setting on a spiralizer
Make the Filling: In a medium bowl, combine ricotta, parmesan, egg, garlic and 2 tablespoons basil and season with salt and pepper.
Assemble the Ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “t” 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. Repeat with remaining zucchini and filling.
Pour marinara around the zucchini and bake until zucchini noodles 25 to 30 minutes.
Remove from oven. Then top with remaining basil and Parmesan and serve.
What I ate and drank today
96 oz of water
2 cups of decaf
1 cup caffeinated
Banana smoothie (banana, blueberries, cashew milk, spinach)
Red wine with dinner
~20 min of strength training (arms and core)
~4 miles of walking