The bolognese sauce for this
zucchini noodle spaghetti is homemade, so it does take a bit longer, but it's well worth the effort for fresh,
herby goodness.
ingredients
HERBY RICOTTA
ZUCCHINI RAVIOLI 1/2 tablespoon olive oil (for greasing) 2 cups part - skim ricotta 4 medium zucchini 1/3 cup plus 2 tablespoons parmesan (divided) 1 egg 1/4 cup fresh chives (chopped) 1/4 cup fresh parsley (finely chopped) 2 tablespoons fresh thyme leaves (finely chopped) 1/4 teaspoon freshly grated nutmeg 2 cloves garlic (peeled, finely minced) 1 and 1/2 cups store - bought tomato sauce (Tk -
ZUCCHINI RAVIOLI 1/2 tablespoon olive oil (for greasing) 2 cups part - skim ricotta 4 medium
zucchini 1/3 cup plus 2 tablespoons parmesan (divided) 1 egg 1/4 cup fresh chives (chopped) 1/4 cup fresh parsley (finely chopped) 2 tablespoons fresh thyme leaves (finely chopped) 1/4 teaspoon freshly grated nutmeg 2 cloves garlic (peeled, finely minced) 1 and 1/2 cups store - bought tomato sauce (Tk -
zucchini 1/3 cup plus 2 tablespoons parmesan (divided) 1 egg 1/4 cup fresh chives (chopped) 1/4 cup fresh parsley (finely chopped) 2 tablespoons fresh thyme leaves (finely chopped) 1/4 teaspoon freshly grated nutmeg 2 cloves garlic (peeled, finely minced) 1 and 1/2 cups store - bought tomato sauce (Tk - amount?