Zucchini Ravioli: easy peasy!

I tasted Zucchini Ravioli about 4 years ago when running the farmer's market. I've had an over abundance of free zucchini in my life since then. Yet I have never tried. Now, that my zucchini plant unfortunately is not producing much. I've decide to purchase zucchini and make it.

 Zucchini Ravioli is super easy to make.The hardest part is peeling the zucchini without a mandolin. How do you keep the strips a reasonable size? Cutting the zucchini took a little thinking. I used a potato peeler because I didn't set up my mandolin and cutting super duper thin with a knife is not my skill set. The zucchini must be super thin. If they are too thick they will break as you wrap them.

The recipe I tasted and created did not contain meat, however this recipe does (there are also great step by step pictures and annoying ads). The purpose is for the zucchini to replace thee pasta. It definitely has the pasta texture and it stayed wrapped. Nonetheless, too me it's super cheesy. If you are not a cheesy person then it helps to have a pot of noodles or more zucchini on the table.

I will upload more pictures soon...

Ingredients:

2-3 zucchini about forearms length

1/8 cup of Italian Herb Mix (Freshly dried herbs flavor is amazing!)

1/2 cup Ricotta

1/2 cup of Parmesan cheese 

1/2 cup Pepper Jack or Mozarella

(Optional to add garlic powder)

Steps:

Slice zucchini, lay flat to dry.

While zucchini dries mix up cheeses mixture ingredients.

Spoon a thin layer of Mariana sauce in a baking dish.

Make a criss-cross layer of zucchini first, placing a scoop of the cheese mixture in the center.  Then fold each contrasting end of zucchini.

There you have your ravioli. Lay the ravioli open side down in the baking sheet.

Bake at 350 for 25 mins. I covered mines.

 I don't know if it would be crispy or if the zucchini would have not fully cook if I left it uncovered.