Zucchini Ravioli with Ricotta and Pesto over Sweet Roasted Tomatoes
Serves 215 mins cook
Zucchini Ravioli with Ricotta and Pesto over Sweet Roasted Tomatoes- too delicious not to give it a try!
0 servings
What you need
Instructions
Thinly slice zucchini and place over paper towels; Mix ricotta with Parmigiano Reggiano, almond pesto, lemon zest, garlic, salt and black pepper; Cross two zucchini slices and place a spoonful of the cheese mixture in the middle, fold the edges as shown in the video; repeat for all 15 ravioli; Add olive oil to pan and sauté the crushed garlic for 1-2 minutes, then add tomatoes; season with almond pesto, salt and pepper; cook for a few minutes; Preheat oven to 425; Transfer sauce to a 9x16 casserole dish and nest ravioli in; brush olive oil, salt and pepper; Bake for about 15 minutes or until bubbly; Spoon over the sauce; garnish with Parmigiano Reggiano, lemon zest, basil and devour! Mangia!View original recipe