Zavioli with Spinach and Ricotta

Directions

Ingredients :

1 ¼ cups ricotta cheese

1 cup chopped spinach

1 egg

lightly beaten

1 teaspoon ground black pepper

1 cup basil leaves

torn

2 tablespoons extra-virgin olive oil

or more to taste

½ clove garlic (Optional)

2 tablespoons pine nuts

1 extra large zucchini

9 toothpicks

soaked in water

¼ cup pasta sauce

2 tablespoons grated Parmigiano-Reggiano cheese

Methods :

Preheat oven to 350 degrees F (175 degrees C).

Mix ricotta cheese, spinach, egg, and pepper together in a bowl.

Grind basil, oil, and garlic together into a chunky paste using a mortar and pestle. Add pine nuts to the pesto; grind to the size of small peddles.

Slice zucchini lengthwise into strips using a mandoline.

Arrange 2 zucchini strips in the shape of a cross. Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, ricotta cheese mixture, and pesto.

Spread some of the pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, spacing them 1/2 inch apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmiggiano-Reggiano cheese on top.

Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.