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My husband, Stephen, grew up in a big Italian family. He's the youngest of 14 kids. On ravioli day, his mother would line up the kids and create an assembly line to make the ravioli. One child rolled out the dough, one child (one old enough to handle a knife) cut the dough into squares. Another child would spoon the filling onto the squares of dough and the next one would place another square of pasta on top of the filling. My husband's job was to put the finishing touches on the ravioli. He would seal in the filling by pressing the edges of the raw pasta together with a fork. I guess his job title was "THE FORKER" As a diabetic, I sometimes feel deprived that I can't eat a whole plate of ravioli without paying the price. So, I spent some time perfecting ravioli made from zucchini. You may be laughing, but even my Italian, "Ravioli Making Husband" loved them: So yesterday was National Ravioli Day and I had the best one ever. Why? Because it was the first time I was able satisfy my ravioli craving without feeling guilty. Here's how I did it Zucchini RavioliZucchini Raviolis have about 16 carbs. per serving (about 4 raviolis) Traditional Ravioli has about 32 carbs. per serving (about 4 raviolis) Serves: 2 (about 4 raviolis) Ingredients:
Directions: 1. Preheat the oven to 375 degrees. 2. Cut the tips off the zucchinis and peel them. Many recipes don’t call for peeling. To me peeling the zucchini creates a better texture-more like a traditional ravioli. 3.Using a mandolin or vegetable peeler, slice the zucchini into strips. You should end up with about 25 - 30 strips. (Depending on the size of your zucchinis). 4. The important trick to this recipe is to remove as much moisture from the zucchini as possible. Excess moisture can create mushy noodles. You can do this by placing the zucchini strips on paper towels and sprinkling with a little salt. Place paper towels on top of the noodles, too. Gently pat with your hands. Let the noodles sit for about 20 minutes. At the end of the 20 minutes the paper towels will be wet. Gently pat the noodles again with dry paper towels. This will make a much firmer noodle. 5. In a small mixing bowl, stir in the ricotta cheese, Parmesan cheese, egg, and spinach. 6. Cover the bottom of a 9” x 13” baking dish with the marinara sauce. 7. Assemble the raviolis: You’ll need 4 strips for each ravioli. Place two side by side (vertically overlapping some. Then, center the other two horizontally on top of the first two. 8. Place a Tablespoon of filling in the center of the ravioli. 9. Take the ends of the strips and wrap them around the filling. The ends should all overlap in the middle. Turn the raviolis over -and place them in the prepared baking dish. (Turning the raviolis over so the edges are on the bottom will seal the edges.) 10. Top with the mozzarella and more Parmesan cheese, and a dash or red pepper flakes ( optional). 11. Bake for about 20 - 25 minutes The cheese should be melted and slightly golden.) 12. Let sit for a minute or two before plating. While the raviolis are settling, I like to garnish with a little more chopped spinach or parsley. Conclusion: I hope you enjoyed this post. Please leave a message or click the like button. It's the motivation I need to keep posting. Thank you.
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AuthorDiane Bell was diagnosed with diabetes over 30 years ago. While writing articles for an online support group she was inspired to start blogging and spread the unique way she views diabetes. Categories
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