Zucchini ravioli with ricotta and spinach filling

Ingredients for 2 servings:

• 3 zucchinis
• 1 jar pasta sauce zucchini and grilled vegetables (Barilla)
• 1 ball of mozzarella
• 250 g ricotta
• 200 g leaf spinach
• 1 small bunch of basil
• 3 cloves garlic
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Low-carb

Peel and chop the garlic. Chop the basil. Grate the mozzarella. For the filling, heat the olive oil in a pan. Sauté the chopped garlic. Add the spinach and season with salt and pepper. Empty the spinach and garlic mixture into a bowl and add the ricotta and half of the chopped basil. Mix everything together and season with salt and pepper. For the ravioli, first slice the zucchini into thin strips using a vegetable peeler. Place two zucchini strips horizontally next to each other on a plate. Place two zucchini strips vertically on top, forming a cross. Place a tablespoon of the ricotta and spinach mixture in the center of the cross. First fold the bottom half of the vertical zucchini strip over the mixture, then fold up the right horizontal ends. Then fold the left horizontal ends and finally the top vertical ends to create a small zucchini parcel (= ravioli). Continue folding in this way until all the zucchini strips are used up. Spread 3/4 of the pasta sauce from the jar into a baking dish and place the zucchini parcels on top. Spoon the rest of the sauce onto the parcels. Sprinkle the parcels with the finely grated mozzarella and scatter the remaining basil on top. Place the baking dish in the preheated oven at 200°C (top/bottom heat) for 30 minutes.