Strips of courgette stand in for pasta in this low carb remake of ravioli stuffed with ricotta, spinach and fresh pesto. Top with slices of chilli peppers or sprinkle some dried chilli flakes on top.
Toast the pine nuts if you prefer a nuttier flavour.
We really like this, and it is a great low cal/carb option. I buy the lower moisture ricotta from the cheese store, just like I do for lasagna. If you can't find it, drain your ricotta on folded paper towels on a plate. It makes your filling much firmer. If you don't have a pestle and mortar, you can mix your pesto in a good blender. Extra garlic never hurts, and sautéing the zucchini before using does wonders for the dish. Thanks for sharing. - 28 Jul 2017 (Review from Allrecipes US | Canada)
Looked so pretty it was almost a shame to eat this healthy meal! No mandolin? Use a potato peeler. I also recommend using 4 strips per Zavioli, this required 4 small zucchinis but made for easier wrapping and by placing them seam down in the baking dish there was no need for toothpicks (Yield: 15 large Zaviolis.) I was missing the ingredients for the pesto and omitted the egg (personal preference). Instead, I cooked the spinach with minced garlic, pepper & Italian seasoning, drained well then mixed with light ricotta. This paired amazingly well with Marinara. I dabbed each Zavioli with Marinara and topped with some shredded Light Mozzarella and baked for an extra 5 minutes. Unlike other reviewers I did not find it watery at all, though I did place strips on paper towel and drained the ricotta. This was such a hit the only disappointment was the lack of leftovers! - 16 Aug 2017 (Review from Allrecipes US | Canada)
I microwaved the zucchini first to soften it otherwise followed the recipe. - 05 Aug 2017 (Review from Allrecipes US | Canada)