Zucchini Ravioli

Tools used: Perforated Baking Sheet, Stainless Mixing Bowl, Flexiflat or Rectangular Flexipat Mold, Heat Resistant Spatula, Santoku Knife

Ingredients

• 4 medium zucchini

• 2 cups ricotta

• 1/2 cup grated parmesan cheese, plus more for garnish

• 1 large egg, lightly beaten

• 1/4 cup basil, thinly sliced

• 1 clove garlic, minced

• Sel Gris Salt

• Freshly Ground Pepper to taste

• 1 1/2 cups marinara

• 1/2 cup mozzarella cheese, shredded

Directions

• Preheat the oven to 375 degrees F. Place the Flexiflat or the Rectangular Flexipat on the Perforated Baking Sheet.

  Noodles

• Slice two sides of each zucchini lengthwise to create flat sides. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. These are your noodles.

  Filling

• In the Stainless Mixing Bowl, combine the ricotta, parmesan, egg and 2 Tablespoons of the basil. Season with salt and pepper.

• Assembly

• Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. you should end up with a "T" shape. Spoon about 1 Tablespoon of the filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn the ravioli over and place in the mold seam side down. Repeat with remaining zucchini and filling. Pour marinara around the zucchini and top ravioli with mozzarella. Bake until zucchini noodles are "al dente" and the cheese is melted and starting to brown on top; 25-30 minutes.

• Top with remaining basil and parmesan cheese.

* This is a twist on ravioli using zucchini. Every bit as good as regular ravioli but on the healthy side. It is a great way to use the surplus of zucchini that is growing in your garden, or that your neighbor shares. I like to use Rao's Marinara, and it's low in sugar.