Finding gluten-free alternatives can be costly and challenging. Most of the time, when you do find gluten-free pasta in the store, it's not that delish, to say the least. We've got your back with this zucchini ravioli recipe.
Image Source:
Tasty
Method of preparing the ravioli:
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Preheat oven to 425°F (220°C).
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Cut off the zucchini ends, and slice them into thin strips with a peeler.
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Layer 2 strips to make an X, and layer 2 more over those to make an asterisk. Repeat the process with the remaining strips, making several separate asterisks.
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Heat oil in a pan over medium-high heat. Sauté the garlic for up to a minute. Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down.
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Remove from heat and allow to cool for 10 minutes. Transfer to a bowl and add the ricotta, basil, salt, and pepper. Mix until well combined.
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Scoop approximately 1 tbsp of the mixture and place in the middle of each zucchini asterisk.
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Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
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In a baking dish pour the sauce then smooth with a spatula. Evenly place the zucchini ravioli then top with mozzarella cheese.
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Bake for 15-20 minutes. Serve with fresh basil.
Source: Half Baked Harvest
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