Ingredients:

  • 680g zucchini, sliced into thin ribbons
  • 6g kosher salt
  • 30ml olive oil
  • 425g whole milk ricotta cheese, drained
  • 140g fresh baby spinach, finely chopped and sautéed
  • 50g grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 6g garlic, minced
  • 1g nutmeg
  • 3g salt
  • 1g black pepper
  • 240ml low-sodium marinara sauce
  • 115g shredded mozzarella cheese
  • 8g fresh basil, chiffonade

Instructions:

  1. Use a mandoline to create long, thin ribbons of zucchini. Lay them on a paper-towel-lined tray, sprinkle with 6g kosher salt, and let sit for 10 minutes.
  2. Pat the zucchini ribbons firmly with paper towels to remove all surface moisture.
  3. Drizzle the dried ribbons with olive oil and a pinch of pepper to prevent sticking.
  4. In a medium bowl, fold together the drained ricotta, sautéed spinach, Parmesan, and beaten egg.
  5. Stir in the minced garlic, nutmeg, salt, and pepper until the filling is a uniform, pale green hue.
  6. Place a tablespoon of filling at one end of a zucchini ribbon and fold the ribbon over the cheese to create a small rectangular packet.
  7. Pour a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish and arrange the ravioli side-by-side in rows.
  8. Spoon the remaining marinara over the top and cover with shredded mozzarella cheese.
  9. Bake at 400°F (200°C) for 20-25 minutes until the cheese is mahogany-colored and bubbling.