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.
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 USA and 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 USA and Canada)
I microwaved the zucchini first to soften it otherwise followed the recipe. - 05 Aug 2017 (Review from Allrecipes USA and Canada)