Zucchini Ravioli
  • 4 medium zucchini
  • 2 cups whole milk ricotta
  • ½ c. grated parmesan, plus more for garnish
  • 1 egg
  • handful of chopped chives
  • 2 Garlic cloves, minced
  • kosher salt
  • Freshly ground black pepper
  • 1½ c. marinara sauce (I used Rao's)
  • ½ c. shredded mozzarella
  1. Mis ricotta, parmesan, egg, chives,garlic, salt and pepper together, Set aside.
  2. Preheat oven 375.
  3. Pour a bit of the sauce on the bottom of a 9x13 dish to prevent sticking.
  4. Slice the zucchini with a veggie peeler lengthwise. Pat dry to absorb extra moisture.
  5. Lay 2 slices vertical so they overlap and 2 across those.
  6. Scoop some of the cheese mix into the center and fold all ends into the center.
  7. Lie them seam side down in dish.
  8. Top with sauce and cheese.
  9. Bake 25-30 minutes.
  10. Remove and sprinkle on more parmesan.
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/2016/08/zucchini-raviolis.html