Strips of zucchini stand in for pasta in this zavioli recipe, a vegetarian take on ravioli stuffed with ricotta, spinach and fresh pesto.
Toast the pine nuts if desired.
This dish is pretty good, and tastes great. A few things I would change: 1. Refrigerate the ricotta cheese mixture while prepping the rest of the ingredients. Maybe even longer. The mixture becomes very watery while baking. 2. Cook the zucchini(while cheese mix is in the fridge). The zucchini does not get soft while in the oven - even with cooking 15 mins longer than suggested. Next time I will sautée the zucchini strips til they are soft before assembling. 3. As the other reviewer suggested, I added sauce and cheese to the tops of the zavioli, and I'm very glad I did. With the mixture becoming so watery there was no real sauce left in the bottom. Otherwise, very good low carb option. By my calculations, it added up to 3 WW smart points per zavioli. Less olive oil could be used to lower that number. - 15 Jun 2017 (Review from Allrecipes USA and Canada)