Sunday, August 7, 2016

Zucchini Ravioli


It's been almost a year since I've posted a new recipe.  Really, a YEAR?!  I'd like to say that I've been having a lot of good fun, traveling the world, started a new job, whatever....but honestly, life happened.  School started.  My kids got busy, and therefore, I got busy, and so...not only did I not have time cook, but I really had very little time to do anything.

This year has had ups and downs. Laughs and tears. And here I am a year older, renewing my joy and heading back into the kitchen.

If you're on Facebook, you know all about the new food videos that float all over, every day I drool on my keyboard due to the culinary treasures that appear before my eyes. One has planted itself in my brain, and would not be gone until I made it for myself.  Zucchini Ravioli. You've seen the video.  You've drooled on YOUR keyboard, too. I know you have. Don't even bother lying to me.

As I began prepping meals to freeze for our vacation, I decided, I must try this concoction. I've made lasagna before, using zucchini as noodles, but never tried to use the zucchini as a wrapper. I investigated several different recipes and decided to make a conglomeration of them and make my own. This is what I came up with, I submit for your approval.

Zucchini Ravioli

2 large zucchini squash
1 15 oz container part-skim ricotta, or the equivalent of homemade ricotta
10 oz frozen, chopped spinach, thawed and drained well
1/2 Cup shredded parmesan, divided
1 Cup shredded mozzarella cheese, divided
2 tsp Italian Seasoning
1 tsp onion powder
1/2 tsp garlic powder
salt & pepper to taste
28 oz of your favorite pasta sauce (I like to use Pepino!)

Using a mandoline, slice zucchini into very thin strips.  Lay in single layers of paper towels to absorb excess moisture.

In a large bowl, mix together ricotta cheese, spinach, 1/4 Cup of parmesan, 1/2 Cup mozzarella, Italian seasoning, onion powder, garlic powder, salt & pepper.  Mix well.

Prepare a 13 X 9" casserole dish by spraying with cooking spray and pouring about half the jar of pasta sauce in the bottom, spread to coat.

Lay two strips of zucchini down, in a cross pattern (one section will be shorter than the other).  Place a scoop of the zucchini mixture where the two strips of zucchini overlap.  Fold in shortest ends, and roll the rest of the way to create a little "square" package.  Place in prepared pan in a single layer.

Continue to make bundles until the pan is full.  Pour the rest of the sauce overtop the "raviolis".  Sprinkle remaining mozzarella cheese overtop.  Cover pan with foil and bake in 350 degree oven for about 30-45 minutes - remove foil for the last five minutes.

Once removed from the oven, let sit for 5 minutes before serving.