In an effort to curtail my carb intake, I have resorted to substituting veggies for pasta. While this process insults my senses, this one is pretty good and easy to follow. For those of you dining with a carnivore, add a protein such as chicken meatballs, grilled Italian sausage patties or grilled/boiled shrimp.
What you need:
- 2-3 good sized zucchini
- 1 garlic clove, minced
- 1 container ricotta
- 1 large egg (optional)
- grated fresh pecorino
- Fresh basil torn into shreds
- Tomato sauce, preferably homemade, you could use Pesto as well
- salt and pepper, to taste
- a little sumpin-sumpin of spice, for example, hot pepper flakes
What to do:
- Preheat oven to 350 degrees.
- Mix in a bowl the ricotta, egg, cheese, garlic and spices until thoroughly mixed.
- Using a peeler, peel zucchini into strips. Careful not to make them too thin.
- Take two pieces of zucchini and place one on top of the other to form a “T”.
- Place a heaping spoon of ricotta to the center of the “T”.
- Take one side of the bottom strip and fold over center.
- Take the other side of the bottom strip and fold over the other piece covering the center.
- Take one side of the top piece and fold over the center and then fold the other side of the top piece and fold it over the other side covering the center.
- Continue making these little delights until you run out of materials.
- Place the zucchini ravioli in a oven-proof pan. Season to taste.
- Bake for 20-25 minutes depending on your oven.
- Take it out of the oven and top with your favorite sauce. You can also top with olives, marinated artichokes or mushrooms. Toss on some beautiful basil and serve.
Serve with a Pinot Grigio and some warm bread. Oops, did say bread?