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

Preparation: 30 minutes / Cooking: 30 minutes / Servings: 10 to 12 fazzoletti (2 to 3 portions)

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

Ingredients

For fazzoletti

3 to 4 medium sized zucchini (about 8 inches long)


For Alfredo Cauliflower Sauce *Yield: 3 ½ cups, 4 to 6 portions 6 Italian tomatoes, cut in 2

15 ml (1 tablespoon)extra virgin olive *View product

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


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 for drizzle *View product


For cooking

1 cup grated mozzarella

1 cup cauliflower Alfredo sauce

1 cup tomato sauce or purée


For serving

Parmesan slivers

Fresh basilica leaves, minced

1 cup cauliflower Alfredo sauce

1 cup tomato sauce or purée

1 cup cauliflower Alfredo sauce



Preparation


For cauliflowers Alfredo sauce. In a large saucepan, put  olive oil, garlic and onion and cook over medium heat 1 to 2 minutes. Stir in broth, almond milk and cauliflower bouquets, bring to boil. Reduce  heat and simmer for 4 to 5 minutes or until  cauliflower is very tender.


Remove the preparation from the heat and let cool for 5 minutes. Pour sauce into a food processor and puree on high speed for 3 to 4 minutes. 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. 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. 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 Fazzoletti.

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!


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