My friend Renae, her husband Jeff and daughter Elizabeth came over to visit, help me with some tasks, and have dinner. Renae requested my zucchini ravioli. We know I rarely make the same thing twice but I love these zucchini ricotta bundles and am always happy to honor a request. The meal happened to be during the second week of Advent so I used my special Advent wreath as the centerpiece.
Zucchini Ravioli – I followed this recipe for how to prepare the zucchini but I added the two layers on top of each other since they were very thin. Filling – BelGioioso Ricotta con Latte, garlic powder, pepper, and Asiago cheese. Use a mini ice cream scoop to put a ball of Ricotta mixture in the middle of the zucchini, fold, put seam down in baking pan with some homemade tomato sauce. Add some tomato sauce and mozzarella cheese on top. Bake until heated and cheese lightly brown.
French Bread – I baked them in my favorite French bread pans.
Strawberry Cheesecake Cookie – sugar cookie, mix softened cream cheese, vanilla, and powdered sugar, spread on cookie, add sliced strawberries
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