Try this recipe for Zucchini Ravioli with Ooma Tesoro's Marinara. You will not be disappointed. In our kitchen we are always looking for ways to use Ooma Tesoro's with something other than pasta. As much as we are pasta lovers, it can be a little heavy on the belly. When this recipe popped up on Facebook via Delish, it was very inspiring.
You will need these ingredients:
6 medium green zucchini rinsed and ready.
3 cups of whole milk ricotta cheese
1 cup grated Parmigiano-Reggiano cheese
1/2 cup grated Pecorino Romano cheese
1/2 fresh grated mozzerella
1 garlic clove minced
handful of fresh basil leaves rinsed and chopped finely
fresh ground pepper
pinch of ground nutmeg
pinch of sea salt
16oz jar of Ooma Tesoro's Marinara Sauce
Pre-heat oven to 375 degrees F.
Grease a large glass baking dish with oil or butter.
mix all the cheeses, egg, spices, fresh basil and garlic together in a big bowl until creamy.
You will need a good surface, counter or cutting board to lay the "noodles". With a vegetable peeler peel the skins off two opposite sides of the zucchini then cut strips length wise along the zucchini to make "noodles". After you cut 4 strips, layer 2 down then another 2 across and keep doing this until you are out of Zucchini. when you have the zucchini strips ready you can take a spoon and form balls of the cheese mixture and drop in the center of each zucchini noodle then fold up the flat "noodles" to form a "dumpling" or "package" so they are nice and snug. Layer each ravioli in the pan and pour a little Ooma Tesoro's over one layer and add another layer over that. pour some more marinara sauce on top and sprinkle some extra cheese mixture over it and bake for 45 minutes until bubbly. (Note: the zucchini can be a little watery so you may have to pour off a little excess.) Let us know how yours turned out!