Dinner

The Italian Job

I have solved the classic summer dilemma of craving homemade Italian food when it’s 80 degrees and humid outside. Sometimes, turning on the stove on a sticky New England summer evening is just too much. We often end up grilling (yum) and having salad (also yum), but sometimes you just want a solid combination of pasta, sauce, and lots of cheese. When the craving strikes over the next few months, make this recipe. I promise you’ll get the best of both worlds 🙂

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Zucchini ravioli! This definitely was kind of tricky to start off with, mostly because I am clumsy and impatient (remember this post?). But oh my goodness, this dinner was so worth the initial struggle! It was my first time using a mandoline slicer, so some pieces did not come out right, but eventually we got the technique down! Or at least my mom did…

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I also baked a mini lasagna with the extra zucchini slices and ricotta cheese!

Zucchini Ravioli

Ingredients:

  1. 4 zucchini (about 1 pound or so)
  2. 1 tub (15 oz.) part-skim ricotta cheese
  3. 1 1/2 tsp. dried basil leaves
  4. salt to taste

Instructions:

  1. Slice zucchini using a mandoline slicer. The slices should be 1/8-1/16″ thick. Your slicer should have measurement marks on it.
  2. Lay zucchini slices flat on a baking sheet or tray. Season with salt. Let sit for 10 minutes.
  3. Pat the zucchini dry with a paper towel to absorb any moisture.
  4. Mix ricotta cheese, basil, and a pinch of salt (or to taste) in a medium bowl.
  5. Using four piece of zucchini at a time, “weave” the strips together, so that they make a basket-weave pattern in the center. Lay two slices vertical and two horizontal, and overlap them like you would if you were folding the flaps of a box top.
  6. Put a heaping spoonful of the ricotta mixture into the middle.
  7. Fold the ends of the zucchini over each other into the center to cover the cheese and complete the ravioli.
  8. Serve cold or room temperature, with sauce, cheese, or any other toppings!

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I put mine over some gluten free pasta with red pepper flakes and Parmesan cheese! The leftovers will keep in the fridge for a couple of days, and make a great lunch 🙂

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So enjoy these hot summer nights, and start practicing with that mandoline slicer!

Peace, love, and raviolis,

Colleen

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