Ravioli ravioli give me the formuoli. If you don't get that spongebob memo then go away. Just kidding, you'll probably want to stick around for this recipe :)
Growing up in an Italian family certainly had it's perks and by perks I mean pasta and bread. Homemade gravy, gnocchi, ravioli, spaghetti, stuffed shells, lasagna, you name it. My mom has mastered the delicious ricotta filling in her lasagna and stuffed shells. The smell of melted cheese reminds me of Christmas and practically every other holiday, all of which were filled with delicious entrees. And the bread. The homemade bread from local bakeries with the crusty crust and soft middles. Don't get me wrong, I love carbs. Unfortunately, carbs also love my butt and stomach. So lately, I've been cutting out all the bad carbs. I love having an occasional bowl of pasta or homemade pizza. This half marathon, 5K and 10K aren't going to run themselvses...ha ha ha.....
As a sub for pasta, I am constantly buying zucchini and making zoodles. Not going to lie, I love zoodles. Tonight, I decided to be creative! Yes, I said creative. I am constantly thinking that I'm lacking creativity lately, I feel bad for my students. Sorry guys, I'm not the most creative student teacher out there. Anyways, I saw a couple of pinterest posts about 'Zucchini Ravioli'. I thought I'd give it a shot and there were no ragrets.
1 large zucchini, peeled thin with a potato peeler
1/4 cup + 2 tbsp ricotta cheese (I used whole milk)
1 clove garlic chopped fine
1 tbsp olive oil
handful of mozzarella cheese
**Preheat oven to 375. Lay out sliced zucchini, place 3-4 slices horizontally and 3-4 slices vertically on top. Place dollop of ricotta filling in the middle and fold zucchini over. Repeat. One large zucchini made 3 ravioli for me! Spread an even layer of olive oil and tomato sauce on the bottom of a nonstick baking pan. Place ravioli on top and coat in sauce. Add mozzerella cheese and any other seasonings! Bake for 25 minutes and let cool before serving.