Zucchini Ravioli

I had this wonderful zucchini ravioli tonight and it's to die for!  There's a video at the site that shows you how to put it together.

http://www.delish.com/cooking/recipe-ideas/recipes/a48392/zucchini-ravioli-recipe/

Zucchini noodles can stand in for much more than spaghetti.

JUL 26, 2016MEALS & COOKINGRECIPES
Zucchini Ravioli
BY LAUREN MIYASHIRO
JUL 26, 2016

TOTAL TIME: 0:50PREP: 0:05LEVEL: EASYYIELD: 8 SERVINGS

INGREDIENTS

4 medium zucchini
2 c. ricotta
1/2 c. finely grated parmesan, plus more for garnish
1 Egg, lightly beaten
1/4 c. thinly sliced basil, divided
1 Garlic clove, minced
kosher salt
Freshly ground black pepper
1 1/2 c. marinara sauce
1/2 c. shredded mozzarella
DIRECTIONS

Preheat oven to 375 degrees F. Grease a large baking dish with olive oil.
Make the Noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your “noodles.”
Make the Filling: Combine ricotta, parmesan, egg, and 2 tablespoons basil in a medium bowl. Season with salt and pepper to taste.
Assemble the Ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape. Spoon about 1 tablespoon of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn the ravioli over and place in the baking dish seam-side down. Pour marinara sauce around the zucchini. Top ravioli with mozzarella. Bake until the zucchini noodles are “al dente” and the cheese is melted and starting to brown on top; 20 to 30 minutes.
Top with more basil and parmesan and serve.

CC

Thanks for sharing, CC! Gluten free, so I can cook it for a friend of mine. I might have to grab a zucc from the farmers market for that recipe. These Grey zucchinis I'm growing are doing way better than the Alexandria did last year, but I'm not sure they get big enough in the right dimensions without getting too seedy to pull off this recipe. I wish my dad remembered what variety the lovely dark green baseball bats we used to grow were.

I spent over an hour today trying to create a tenth sub-forum under recipes, Gluten-free Recipes. I'm doing something wrong.

BeetlesPerSqFt wrote:. I might have to grab a zucc from the farmers market for that recipe. These Grey zucchinis I'm growing are doing way better than the Alexandria did last year, but I'm not sure they get big enough in the right dimensions without getting too seedy to pull off this recipe. I wish my dad remembered what variety the lovely dark green baseball bats we used to grow were.

At least you can grow zucchini. I had to go to a girlfriend's garden and pick her squash to make the recipe. I can't grow squash to save my soul. If you ever remember the name of the baseball bats please let me know. I'm so desperate that I'm willing to try anything.