Zavioli with Spinach and Ricotta
Ingredients Needed
Cheese Filling:
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1 ¼ cups ricotta cheese
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1 cup chopped spinach
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1 large egg, lightly beaten
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1 teaspoon ground black pepper
Pesto Sauce:
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1 cup basil leaves, torn
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2 tablespoons extra-virgin olive oil, or more to taste
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½ clove garlic (Optional)
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2 tablespoons pine nuts
Additional Notes:
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1 extra large zucchini
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9 toothpicks, soaked in water
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¼ cup pasta sauce
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2 tablespoons grated Parmigiano-Reggiano cheese
Instructions
Preheat your oven to 350°F (175°C).
Prepare the filling: In a bowl, combine ricotta cheese, spinach, egg, and pepper. Mix until smooth and well incorporated. Set aside.
Prepare the pesto: In a mortar and pestle, grind basil, extra-virgin olive oil, and garlic into a coarse paste. Add pine nuts and crush until the nuts are roughly ground. Set aside.
Slice the zucchini lengthwise into 18 strips using a mandoline. Lay two strips in a cross pattern on your workspace. Place a spoonful of the filling in the center of the cross and top with a dollop of pesto. Fold the ends towards the center, starting from the bottom and moving clockwise, to form a parcel. Secure with a toothpick. Repeat with the remaining zucchini, filling, and pesto.
Spread a thin layer of pasta sauce at the bottom of a shallow baking dish. Place the zucchini parcels on top, spaced about 1/2 inch apart. Spoon the remaining pasta sauce over the parcels and sprinkle with Parmigiano-Reggiano cheese.
Bake in the preheated oven until the sauce and zucchini begin to brown, about 20 minutes.
Tips
If desired, you can toast the pine nuts for extra flavor.
Nutritional Information (per serving)
| 267 | Calories |
| 18g | Fat |
| 14g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 267 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 6g | 31% |
| Cholesterol 73mg | 24% |
| Sodium 240mg | 10% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 3g | 10% |
| Total Sugars 5g | |
| Protein 15g | 31% |
| Vitamin C 34mg | 37% |
| Calcium 303mg | 23% |
| Iron 2mg | 13% |
| Potassium 718mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5