Jillian Mele's summer alternative to pasta ravioli
Appearing on day 4 of the 'Fox & Friends' summer grilling contest!
-Extra-virgin olive oil
-4 medium zucchini (number depends on how many you’re cooking for!)
-2 cups ricotta
-1/2 cups freshly grated parmesan, plus some for more garnish
-1 large egg, lightly beaten
-1/4 cup thinly sliced basil
-1 minced clove garlic, salt & ground black pepper
-2 cup of sauce. I use rao’s vodka sauce, it’s the best flavor for this in my opinion
-1/2 cups shredded mozzarella
Put the grill on low to medium heat and grease a large baking dish with olive oil. For easy no-mess grilling: we are using a baking tray on top of the grill with olive oil.
Slice zucchini into thin pieces’ lengthwise using a mandolin. Lay them on the grill to get nice grill marks on each side.
Filling: Combine ricotta, parmesan, egg, 2 tablespoons basil, garlic, and salt and pepper to taste.
To make the ravioli, use two slices of zucchini. Make a cross with one over the other. Put a spoonful or two of the filling at the center and fold over all sides of the zucchini to make an envelope. Turn ravioli over and place in the baking sheet seam-side down.
Put the sheet on the grill and cook until zucchini noodles are “al dente” and the cheese is melted- about 20 to 25 minutes.
Pour the sauce top of the cookie sheet with remaining basil and parmesan.
Chocolate Chip Cookie Dessert
-Chocolate chip cookies for dessert, ‘extra’ soft is my favorite
-They can be warmed on a cookie sheet on the grill
-And as an added bonus vanilla ice cream on top
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