About This Blog

I like food. A lot. In this blog, I will divulge all my delicious recipes, giving you a full list of ingredients, step-by-step instructions, and notes to help you successfully make the dish. Feel free to try these at home, and let me know how it went in the comments for the dish! If you have any questions, I will answer them as quickly as possible. If you use my recipe and discuss it on your site, please link back to this blog. Happy eating!

Saturday, July 5, 2014

Spinach and Basil Flavoured Ricotta Stuffed Zucchini Ravioli with Homemade Marzano Tomato Sauce

Look at that piece of magic, huh? Dang. I got the idea for these babies from Zavida at The Healthy Maven last week and just had to give them a try. And it was super simple, albeit time consuming because I made everything except the cheese and veg myself. 
Anyway, I don't have a spiralizer, and into order to avoid slicing my finger open again, I used our vegetable peeler (NOT the potato peeler) to make the super-thin zucchini slices. Rich wanted to use the mandolin. He even brought it down off the pantry shelf. He even sliced some zucchini with it. I cringed every time the vegetable wrapped in his hand passed over the knife. Even if he had his hand in the super-thick Ov-Glove, I could still imagine long strips of finger being torn away. Is that weird? That I'm now afraid of the stupid mandolin? 
Anyway, the mandolin cut considerably thicker strips than I was looking for, but it still worked out.
I did a couple of things differently for this recipe. First, I cut up the spinach, along with some fresh basil from my pots, and sautéed them together and then mixed them into the ricotta. I just liked it better that way. I also made the tomato sauce from some leftover marzano tomatoes from the lobster dish. Part of the reason is because I needed an excuse to use them (says the person who hates tomatoes) and partially because I have a hard time eating red sauce in general (because of an illness when I was a teenager), so I figured that I might as well give myself the best chance and make my own. I liked it (Rich liked it more), but I thought it was a touch sweet, really only a symptom of using marzano tomatoes, which happen to be very sweet.
Anyway, I also made the vinaigrette for that salad there. Nothing fancy, just red wine vinegar, dijon mustard and some spices and oil. 

It's like you don't want to look away.
Zucchini, sliced into thin strips with a vegetable peeler
1 tub part-skim ricotta cheese
Small handful spinach leaves, coarsely cut
6 or so fresh basil leaves, coarsely cut
2 garlic gloves, peeled and diced
Tomato Sauce
6 marzano tomatoes, blanched, peeled and crushed or pureed
2 fresh basil leaves, diced
1 garlic glove, peeled and diced
1 tsp extra virgin olive oil

Preheat oven to 350F.
With a small amount of oil sauté the garlic for the ravioli until fragrant. Add the basil and spinach and sauté until wilted, about a minute. Remove from heat and add to ricotta, mixing thoroughly.
Using two strips per side, arrange strips in an "x." Place a small teaspoon of ricotta where the strips meet and fold them over (Zavida has a really nice step-by-step for this in photo). Place them on a baking sheet lined with parchment paper and bake for twenty minutes. When done, place onto a plate.
Meanwhile, sauté the garlic for the sauce with the basil and oil for a few seconds, then add the tomatoes. Add to the ravioli. Top with parmesan and serve.

I served with this with salad topped with imitation crab, but this would be good with a lot of things, including some nice crusty bread.
Make sure when you're cutting the zucchini slices, you don't cut into the seeds -- it will make for strips pocked with holes, and the seeds fall out. So as soon as you start to see seeds, switch to another side.

Okay, one more time:

Mmmmm, tasty.

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