Zucchini Ravioli Recipe

Name: Zucchini Ravioli
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 à 6
Ingredients: 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

Ingredients

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

PREP TIME 30m	COOK TIME 30m	TOTAL TIME 1h
YIELD 4 à 6

Instructions

Mis ricotta, parmesan, egg, chives,garlic, salt and pepper together, Set aside.
Preheat oven 375.
Pour a bit of the sauce on the bottom of a 9x13 dish to prevent sticking.
Slice the zucchini with a veggie peeler lengthwise. Pat dry to absorb extra moisture.
Lay 2 slices vertical so they overlap and 2 across those.
Scoop some of the cheese mix into the center and fold all ends into the center.
Lie them seam side down in dish.
Top with sauce and cheese.
Bake 25-30 minutes.
Remove and sprinkle on more parmesan.