Zavioli with Spinach and Ricotta

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 5 mins Prepare the filling: In a medium bowl, gently combine the ricotta cheese, chopped spinach, beaten egg, and black pepper. Mix until just combined, being careful not to overmix. Set aside. (5 minutes)

Recipe View 10 mins Craft the pesto: Using a mortar and pestle, grind together the basil leaves, extra-virgin olive oil, and minced garlic into a vibrant, slightly chunky paste. Add the toasted pine nuts and gently crush until coarsely ground. Set aside. (10 minutes)

Recipe View 30 mins Shape the zavioli: Using a mandoline or a sharp knife, carefully slice the zucchini lengthwise into 18 thin strips. On a clean work surface, lay two zucchini strips in a cross shape. Place a spoonful of the ricotta filling in the center of the cross. Top with a dollop of freshly made pesto. Carefully fold the ends of the zucchini strips towards the center, creating a small parcel, starting from the bottom end and moving clockwise. Secure the parcel with a soaked toothpick. Repeat with the remaining zucchini strips, filling, and pesto until all zavioli are assembled. (30 minutes)

Recipe View 5 mins Bake: Spread a thin, even layer of pasta sauce in the bottom of a shallow baking dish. Gently arrange the zucchini parcels on top of the sauce, spacing them about 1/2 inch apart. Top each parcel with a small amount of the remaining pasta sauce. Sprinkle generously with grated Parmigiano-Reggiano cheese. (5 minutes)

Recipe View 20 mins Bake in the preheated oven until the sauce is bubbling and the zucchini is tender and beginning to brown, approximately 20 minutes. (20 minutes)

Recipe View Let cool slightly before serving. Garnish with additional grated Parmigiano-Reggiano cheese and a drizzle of extra-virgin olive oil, if desired.