Zucchini Ravioli
Serves 1
Directions
- 1Add garlic, fennel seeds, and crushed red pepper to olive oil, then add tomato sauce, and let all the flavors meld.
- 2Add balsamic, and reserve some sauce.
- 3Peel zucchini into ribbons.
- 4Make the ravioli filling with spinach, ricotta, basil, lemon zest, fresh garlic, and parmesan.
- 5Mix ingredients together.
- 6Fill the zucchini ravioli with the ricotta mixture.
- 7Nestle the ravioli into tomato sauce, and add parmesan.
- 8Put into the oven to get all hot and melted.
- 9Add salt and fresh basil on top.
Ingredients
- tablespoons olive oil
- cloves garlic
- teaspoon fennel seeds
- teaspoon crushed red pepper
- jar low-sodium marinara sauce
- teaspoons balsamic vinegar
- large zucchini
- package frozen chopped spinach, thawed and squeezed dry
- cup whole-milk ricotta cheese, patted dry
- cup grated Parmesan cheese
- large egg, lightly beaten
- tablespoons chopped fresh basil
- teaspoons lemon zest
- teaspoon ground pepper
- teaspoon salt
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