I love this new take on Ravioli using Zucchini as the noodle. It gives the added benefits of having a veggie without the added carbs!
Prep: 5 Minutes | Cook: 10 Minutes | Servings: 4
- 2 medium/long zucchini
- 1 cup ricotta cheese
- 1/4 cup finely grated Parmesan
- 1 egg, lightly beaten
- 1/4 cup thinly sliced basil (divided)
- 1 clove garlic, minced
- 1/4 cup shredded mozzarella
- 1 cup marinara
Noodles. Using Mandoline at level 1 depth. Slice one side of zucchini lengthwise to create flat side. Create 18 slices of zucchini.
Filling. In medium bowl, combine ricotta, Parmesan, egg, 1/8 cup basil and garlic.
Assemble. Lay two strips of zucchini noodles so they form a “plus”. Add 1 tablespoon filling and fold over. Create nine ravioli. Put ½ cup marinara into MicroPro Grill base. Place ravioli with seam down, place remaining marinara over top with half of mozzarella. Cook for 10 minutes in casserole. Garnish with remaining mozzarella & basil.
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