How to Make Zavioli with Spinach and Ricotta - A Step-by-Step Guide

Zavioli with Spinach and Ricotta is a delicious and comforting dish that combines the flavors of Italian cuisine with a unique twist. This recipe is a delightful combination of pillowy zavioli pasta stuffed with a creamy ricotta and spinach filling, and topped with a luscious marinara sauce. The result is a mouthwatering dish that will leave your taste buds dancing and your family begging for more.

This recipe is perfect for those nights when you want to impress your loved ones with a...

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Ingredients

  • 1 ¼ cups ricotta cheese
  • 1 cup chopped spinach
  • 1 large 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

Information

  • Prep Time: 35 mins
  • Cook Time: 20 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 9 zavioli

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Make filling: Mix together ricotta cheese, spinach, egg, and pepper in a bowl until well combined. Set aside.
  • Make pesto: Grind together basil, extra-virgin olive oil, and garlic into a chunky paste using a mortar and pestle. Add pine nuts to pesto; crush until nuts are coarsely ground. Set aside.
  • Slice zucchini lengthwise into 18 strips using a mandoline. Lay 2 zucchini strips in the shape of a cross on a work surface. Drop a spoonful of filling 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, filling, and pesto.
  • Spread a thin layer of pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, about 1/2-inch apart. Top each parcel with remaining pasta sauce. Sprinkle with Parmiggiano-Reggiano cheese.
  • Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.
  • Nutrition

    267 cal.

    • Total Fat: 18g
    • Saturated Fat: 6g
    • Cholesterol: 73mg
    • Sodium: 240mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 15g
    • Vitamin C: 34mg
    • Calcium: 303mg
    • Iron: 2mg
    • Potassium: 718mg