Zucchini Ravioli with Ricotta and Pesto over Sweet Roasted Tomatoes- too delicious not to give it a try! Ingredients: 2 zucchini, sliced in 30 thin slices 16 oz ricotta cheese, drained if too watery 1 cup Parmigiano Reggiano + more for garnishing 1 garlic clove 2 tbs @bonafurtuna basil almond pesto 1/2 lemon, zested + more for garnish 1/2 tsp salt 1/4 tsp black pepper 1 tbs olive oil, to drizzle over ravioli Basil chiffonade, for garnishing Tomato sauce 1 lbs cherry tomatoes, halved 3 garlic cloves, crushed 3 tbs olive oil 1 tsp @bonafurtuna basil almond pesto 1/4 cup water 1/2 tsp salt 1/4 tsp black pepper Method: 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!
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