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!
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.
