11 Apr Zucchini Involtini with Ricotta and pine nuts
Zucchini Involtini with fresh Ricotta
- 2 zucchini
- fresh ricotta 200 g.
- Finely grated zest of 1 lemon
- 4 tablespoons grated Parmesan
- salt and pepper.
- walnuts 50 gr
- Tomatoes sauce
- chili pepper
- 1 egg
- Pinch of freshly grated nutmeg
To make involtini, cut zucchini lengthways into 3mm slices . Reserve any trimmings for another use.
To make filling, combine all ingredients ( 1 egg, ricotta, Parmesan, the zest of lemon, nutmeg, walnuts , salt and pepper) in a bowl. Season well. To assemble, place a tablespoon of filling at one end of each zucchini slice. Roll to enclose. Prepare the tomato sauce by adding olive oil, tomatoes sauce, garlic, chili pepper and serije online salt, bringing to a boil, then reducing heat to a simmer and simmering for 15 minutes. – Place involtini into a baking dish, and top with the tomato sauce. Sprinkle with parmesan cheese, then bake for 25 minutes ( 180 °C). . Sprinkle with fresh chopped basil and serve.