Vegetarian Zucchini Ravioli
Zucchini
2
Mozzarella
2 cups
Tomato sauce
1 cup
Ricotta 
1 cup
Cremini mushroom
8

Preheat the oven to 400 degrees F.

Slice zucchini lengthwise into very thin slices using a mandolin or a vegetable peeler.

Chop mushrooms into small pieces and cook them in a pan with olive oil until light golden brown.

Mix the mushrooms and ricotta cheese.

 

Salt and pepper.

Lay 2 slices of zucchini vertical so they overlap and 2 across to create a criss-cross.
 

Add 1 tablespoon of the ricotta and mushroom mix in the center and fold all zucchini ends into the center.

Add 1/2 cup of tomato sauce at the bottom of a baking dish.

Place the zucchini ravioli in the dish and top with the remaining tomato sauce and shredded mozzarella cheese.

Bake 30 min

Copyright © All Rights Reserved