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 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.