Ingredients
Instructions
Preheat oven to 425°F (220°C).
Cut off the end of each zucchini; then, using a vegetable peeler, peel each zucchini into wide strips.
Transfer the zucchini strips to a plate, then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
In a large bowl, add the ricotta, parmesan, basil, salt, and pepper. Mix until well combined.
Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
In a baking dish pour the sun-dried pasta sauce then smooth with a spatula.
Evenly place the zucchini raviolis then top with mozzarella cheese.
Bake for 15-20 minutes.
Ingredients
Directions
Preheat oven to 425°F (220°C).
Cut off the end of each zucchini; then, using a vegetable peeler, peel each zucchini into wide strips.
Transfer the zucchini strips to a plate, then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
In a large bowl, add the ricotta, parmesan, basil, salt, and pepper. Mix until well combined.
Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
In a baking dish pour the sun-dried pasta sauce then smooth with a spatula.
Evenly place the zucchini raviolis then top with mozzarella cheese.
Bake for 15-20 minutes.
