Zucchini ravioli with spinach and ricotta filling

Ingredients for 1 servings:

• 1 zucchini
• 1 clove(s) garlic
• 80 g leaf spinach, fresh or frozen
• 250 g ricotta
• olive oil
• Basil, fresh or frozen
• salt and pepper
• 1 jar tomato sauce (pureed tomatoes or pasta sauce), approx. 400 g
• Cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian, tasty

Preheat the oven to 220°C (top/bottom heat). Trim the ends of the zucchini, then thinly slice the zucchini using a vegetable peeler. Heat olive oil in a pan, add the chopped or crushed garlic, and sauté briefly. Add the spinach and wait until it shrinks or is no longer frozen. Then let the spinach cool for about 10 minutes. In the meantime, arrange the zucchini strips in a cross pattern. Mix the cooled spinach with the ricotta, salt, pepper, and basil. Spoon the filling onto the zucchini cross and fold over the ends. Pour the tomato sauce into a baking dish, add the zucchini ravioli, and sprinkle with cheese. Place in the preheated oven for about 15-20 minutes.