I would say this is me being "healthy", but the amount of ricotta cheese definitely makes it lean on the unhealthy side... but at least there is no pasta noodles?! Right?!
The zoodles were incredibly hard to do. This is likely due to the fact that I didn't have the right tools. I tried to use a regular vegetable peeler, but it wasn't making them wide enough. I opted for my cheese slicer which worked surprisingly well most of the time. I wasted a lot of zucchini trying to make them (i.e., pieces being too thin, not wide enough or too thick). By using 3 zucchinis, I made 12 raviolis (so 24 strips). I'll get better at it... maybe I'll get a cooking mandolin. I feel like you're supposed to use one of those.
Ingredients for the zoodles:
- 3 zucchini
- 475 g (one container) of ricotta cheese
- 3 cloves of garlic
- 1/4 cup chopped fresh basil
- 1 cup of freshly grated parmesan
Preheat oven to 350. Lightly grease a baking tray. Prepare your zucchini strips by slicing vertically down the length of the zucchini. Put them aside. Prepare filling - mix the ricotta cheese, 3 cloves of chopped garlic, 1/4 cup chopped fresh basil and 1 cup of freshly grated parmesan.
Place 2 strips across each other at a 90 degree angle and put a scoop of ricotta cheese in the middle where they intersect. Fold the ends over and in and place the "ravioli" on the baking tray seam side down. Repeat until you run out of zoodles or filling. Lightly sprinkle with salt and pepper.
Bake for 20 minutes. Top with tomato sauce and enjoy!
Tomato sauce I made tonight was very simple - onions, garlic, basil, red whine, strained tomatoes, hot pepper flakes, s&p.
