Zucchini Fazzoletti, stuffed with cheese, served with cauliflower Alfredo sauce and tomato coulis

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Zucchini Fazzoletti, stuffed with cheese, served with cauliflower Alfredo sauce and tomato coulis

Fazzoletti are fresh and thin folded pasta, stuffed according to the recipe. Our fazzoletti are prepared with zucchini thinly sliced using a mandolin, then stuffed with a mixture of ricotta, mascarpone, mozzarella and parmesan cheese, fresh mint, lemon zest and grated nutmeg and baked in an cauliflower Alfredo sauce (made with almond milk and Parmesan cheese). A healthy, light and exquisite meal, perfect for the summer.

Zucchini Fazzoletti, stuffed with cheese, served with cauliflower Alfredo sauce and tomato coulis

By Julie Vegetarien Print
Details
Prep time: 30 minutes
Cooking time: 30 minutes
Servings or yield: 10 to 12 raviolis (2 to 3 portions)
Difficulty level: Easy
Ingredients
Ingredients for Alfredo Cauliflower Sauce
15 ml (1 tablespoon) olive oil
6 cups small bouquets of cauliflower
1 cup onion, diced
2 cloves of garlic, crushed
1 cup chicken broth
1 cup unsweetened almond milk
1 cup grated Parmesan cheese
Salt and pepper to taste
Yield: 3 ½ cups, 4 to 6 portions
Ingredients for fazzoletti
3 to 4 medium sized zucchini (about 8 inches long)
Ingredients for fazzoletti stuffing
1 cup fresh ricotta
1 teaspoon lemon zests
½ cup grated mozzarella, at room temperature
½ cup mascarpone cheese, at room temperature
1/4 cup freshly grated Parmesan, at room temperature
1/8 teaspoon freshly grated nutmeg
½ teaspoon kosher salt
Freshly ground black pepper to taste
1 egg
2 tablespoons extra-virgin olive oil
1 teaspoon (7 leaves) fresh mint, minced
Ingredients for cooking
1 cup grated mozzarella
1 cup cauliflower Alfredo sauce
1 cup tomato sauce or purée
Ingredients for serving
Parmesan slivers
Fresh basilica leaves, minced
1 cup cauliflower Alfredo sauce
1 cup tomato sauce or purée
1 cup cauliflower Alfredo sauce
1 cup tomato sauce or purée

Preparation

For Alfredo cauliflower sauce, in a large saucepan add olive oil, garlic, onion and cauliflower bouquets and cook over medium heat 5 to 5 minutes Stir in broth and milk, bring to boil. Reduce heat and simmer for 4 to 5 minutes or until cauliflower is very tender. Remove the mixture from the heat and let cool for 5 minutes.

Pour the cauliflower mixture into the food processor and pure at high speed for 3 to 4 minutes or until smooth. Add Parmesan and mix another 15 to 30 seconds or until well blended. Set aside. (To obtain a less thicker sauce, add more milk).

Preheat oven to 375°F. In a small bowl, mix the ingredients of the stuffing, reserve.

Cut the round end of each zucchini and, using a vegetable peeler or a mandolin, remove a layer of peel. Peel each zucchini into wide strips. Transfer the zucchini strips to a plate.

To make fazzoletti, layer two strips vertically and two strips horizontally to make a cross. Using a spoon or cookie scoop, scoop approximately 1 ½ tablespoon of the mixture and place in the middle of each zucchini noodle cross.

Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom. Repeat process with remaining strips.

In a baking pour 1 cup cauliflower Alfredo sauce to bottom and 1 cup tomato purée or sauce and spread well with a spatula. Evenly place the zucchini raviolis then top with mozzarella cheese.

Bake for 20 to 25 minutes. Meanwhile, heat up 1 cup tomato coulis and 1 cup cauliflower Alfredo sauce. Serve on tomato coulis and Alfredo cauliflower sauce with Parmesan slivers and fresh basil and enjoy!

Tips, Tricks + Culinary ideas

Idea Add ground veal to the stuffing.
Suggestion Serve with a bolognaise sauce.

Preparation steps

étapes de préparation

1 - For Alfredo cauliflower sauce, in a large saucepan add olive oil, garlic, onion and cauliflower bouquets and cook over medium heat 5 to 5 minutes

étapes de préparation

2 - Pour the cauliflower mixture into the food processor and puree at high speed for 3 to 4 minutes or until smooth.

étapes de préparation

3 - Add Parmesan and mix another 15 to 30 seconds or until well blended. Set aside. (To obtain a less thicker sauce, add more milk).

étapes de préparation

4 -

étapes de préparation

5 - Preheat oven to 375°F. In a small bowl, mix the ingredients of the stuffing, reserve.

étapes de préparation

6 - Cut the round end of each zucchini and, using a vegetable peeler or a mandolin, remove a layer of peel.

étapes de préparation

7 - Peel each zucchini into wide strips.

étapes de préparation

8 - To make fazzoletti, layer two strips vertically and two strips horizontally to make a cross.

étapes de préparation

9 - Using a spoon or cookie scoop, scoop approximately 1 ½ tablespoon of the mixture and place in the middle of each zucchini noodle cross.

étapes de préparation

10 - Fold each side to seal the ricotta mixture.

étapes de préparation

11 - Flip over the ravioli so the seam side is on the bottom.

étapes de préparation

12 - Repeat process with remaining strips.

étapes de préparation

13 - In a baking pour 1 cup cauliflower Alfredo sauce to bottom and 1 cup tomato purée or sauce and spread well with a spatula.

étapes de préparation

14 - Evenly place the zucchini Fazzoletti.

étapes de préparation

15 - Top with mozzarella cheese.

étapes de préparation

16 - Bake for 20 to 25 minutes. Meanwhile, heat up 1 cup tomato coulis and 1 cup cauliflower Alfredo sauce.

étapes de préparation

17 - Serve on tomato coulis and Alfredo cauliflower sauce with Parmesan slivers and fresh basil and enjoy!

Vegetarien