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Georgie Hawkins: "Beautiful!
I made it a few hours before it was re…" Read More
6Ingredients
40Minutes
50Calories
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Ingredients
US|METRIC
20 SERVINGS
- 15 oz. part skim ricotta cheese
- 4 cloves garlic (peeled and chopped)
- 1/4 cup chopped fresh basil leaves
- 1 sprig fresh rosemary leaves (chopped fine)
- 1 cup shredded Parmesan (Romano or Asiago cheese, or a mix of them)
- 3 medium zucchini (small/, about 8 inches long)
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NutritionView More
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50Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories50Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol10mg3% |
Sodium95mg4% |
Potassium110mg3% |
Protein4g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate2g1% |
Dietary Fiber0g0% |
Sugars<1g |
Vitamin A4% |
Vitamin C10% |
Calcium10% |
Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Georgie Hawkins 5 years ago
Beautiful!
I made it a few hours before it was ready to be cooked and I think that helped with the flavours. I also did a very simple sauce to go with it as the flavours are in the ravioli so you do not want to compete with them.
Sarah W. 7 years ago
This recipe requires a mandolin to slice the zucchini. The little bundles are beautiful and their taste benefits from plenty of fresh basil. I sprinkled freshly ground salt and pepper and smoked paprika (just a dusting) on top. Drizzle with olive oil before baking - any "blue zone" cook would!