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Zucchini Ravioli Recipe

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This recipe for Zucchini Ravioli, by , is from Delicious Home Cooking , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Samantha Broyles


4 - medium zucchinis
2 cups - ricotta cheese
cup - grated parmesan cheese
1 - egg
cup - fresh basil, thinly sliced
1 - garlic clove, minced
tsp. - salt
tsp. - pepper
1 cups - marinara sauce
cup - shredded mozzarella cheese

- Preheat the oven to 375 F.
- Grease a 9x13 baking dish.

- To make the noodles: Using a vegetable peeler, start making thin slices on one side of a zucchini until you reach the center (seeds), then flip the zucchini over and repeat. Each ravioli requires 4 slices of roughly the same size.

- To make the filling: In a mixing bowl, lightly beat the egg, add in the ricotta, Parmesan, half of the basil, salt, and pepper.

- To assemble the ravioli: Lay two slices of zucchini side by side horizontally, then lay two more slices side by side vertically (perpendicular). You should end up with a cross or "X" shape. Spoon 1 tablespoon of filling into the center of the zucchini and start folding each side, one at a time, over the filing. Turn upside down and place in the greased backing dish.

- Pour marinara sauce around the zucchini raviolis.
- Top with the shredded mozzarella cheese and remaining basil.
- Bake for 20-30 minutes or until the cheese is gold brown.

Makes 8-12 ravioli depending on size of zucchini.




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