I have totally fallen in love with this simple but beautiful recipe.  This has become my go to veggie recipe to make when I have friends come over for dinner or when I want to spice up a week night meal.  Not to mention creating the raviolis feels like such a culinary win.

Ingredients:

(2) Medium sized zucchini

(1 ) 200g carton of ricotta cheese

(1 ) 325g jar of pasta sauce ( my favorite is Delmaine Fresh Pasta Sauce

roasted tomato and garlic)

(125g) Carton of button mushrooms sliced (½ carton)

(½) Cup aged cheddar cheese

(½ ) tbsp olive oil

(¼) Cup fresh basil

Directions:

1. Preheat the oven to 200 degrees C ( 400 degrees F)
2. Use ½ tbsp olive oil to coat the bottom of a casserole dish to prevent the raviolis from sticking.
3. Use a hand held vegetable peeler to thinly slice the zucchini into paper thin 5.5 inch/ 14cm long strips. (see photo below)
   1. Note: it helps to do this over a large cutting board.
4. Once you have peeled all of your zucchini strips, set them aside on your work space.
5. To create the “raviolis”  take 2 zucchini strips and place them in a cross shape. 1 vertical and 1 horizontal overlapping in the middle.
6. Then place 2 tsp of ricotta cheese in the center.
7. Start folding the Zucchini ends over the top of the cheese moving clockwise around the center.
8. Then flip the ravioli over so that the folds are facing down and place in the casserole dish.
9. Bake the raviolis without sauce for 5-10 minutes to let some of the water bake out.
10. Remove from the oven and add the pasta sauce, sliced mushrooms, and the cheese on top of the raviolis. 
11. Bake for 10-15 minutes or until the cheese is bubbling.
12. Remove from the oven and add fresh basil.
13. Bake for 2 additional minutes.
14. Remove from the oven and let cool for five minutes.
15. Enjoy!