Zucchini Ravioli
Serves 4
20 mins prep
15 mins cook
35 mins total
Delicious zucchini ravioli stuffed with ricotta, Parmigiano Reggiano, and pesto, served over sweet roasted cherry tomatoes. A low-carb alternative that's bursting with flavor!
0 servings
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
1: Thinly slice zucchini and place over paper towels. 2: Mix ricotta with Parmigiano Reggiano, almond pesto, lemon zest, garlic, salt, and black pepper. 3: Cross two zucchini slices and place a spoonful of the cheese mixture in the middle, fold the edges as shown. 4: Repeat for all 15 ravioli. 5: Add olive oil to a pan and sauté crushed garlic for 1-2 minutes, then add tomatoes. 6: Season with almond pesto, salt, and pepper, then cook for a few minutes. 7: Preheat oven to 425°F. 8: Transfer sauce to a 9x16 casserole dish and nest ravioli in it. 9: Brush with olive oil, salt, and pepper. 10: Bake for about 15 minutes or until bubbly. 11: Spoon over the sauce, garnish with Parmigiano Reggiano, lemon zest, basil, and serve.
