Zucchini Ravioli with Think Tomato x Ricotta!

🕑 30 minutes 🍴 Serves 2

Ingredients

• 1 zucchini

• 8 cherry tomatoes

• 1 jar of Think Tomato Ricotta

• Fresh baby spinach (about 20 leaves)

• Grated Parmesan cheese

• Olive oil, salt and pepper

Instructions

1. Preheat the oven to 190°C (375°F).

2. Wash the zucchini and slice it into thin strips using a vegetable peeler.

3. Arrange the zucchini slices in an oven dish, slightly overlapping, as shown in the photo.

4. Spoon 2 tablespoons of sauce onto the slices (as shown) and fold them closed to form the “ravioli”.

5. Drizzle with olive oil and season with salt and pepper.

6. Add the remaining sauce to the oven dish.

7. Add the baby spinach.

8. Cut the cherry tomatoes in half and place them in the dish.

9. Finish with grated Parmesan cheese.

10. Bake in the preheated oven for 20 minutes.

Enjoy!