Sometimes you want something a little bit lighter on your plate.

While we all love and adore pasta and ravioli, the beauty in life often comes from making choices, and the beauty in food choices is that they are endless…and truly glorious.

Vibrant green ribbons rolled into ravioli…

Sensually savory and sensationally scrumptious.

Zucchini Ribbon Ravioli Rolls

2 medium zucchini, thinly “shaved” into ribbons (using a vegetable peeler or mandolin)
4 oz. almond ricotta cheese** (recipe below)
1/4 tsp. rosemary sea salt
2 tsp. fresh rosemary

**Kite Hill Artisan Almond Ricotta is an AMAZING substitute for homemade. It’s one of my favorite things on earth these days…

Preheat the oven to 350 degrees.
Toss the zucchini ribbons with rosemary sea salt and allow to “sweat” for about 15 minutes.
Bake on a parchment lined sheet for 15 minutes, until soft but not yet golden.
Spoon a small dab of almond ricotta on the edge of one ribbon and roll. Place the “roll” on the edge of another ribbon, open sides in, and roll again, to create a ravioli roll, of sorts. – Pretty neat.

Repeat until all ribbons and cheese are used up! Top with fresh rosemary and freshly ground pepper, and even homemade tomato sauce for a splash of color and a spike of flavor, if desired.

Almond Ricotta Cheese

2 cups raw, whole almonds or blanched almonds (soaked overnight)
5 cups filtered water, divided
½ tsp. sea salt
2 tsp. nutritional yeast
1 tsp. fresh lemon juice

Cover almonds in about cups of water and cover. Soak overnight for 8 to 12 hours. Drain and rinse almonds. If the almonds have their skins on, pinch each one firmly to slip off the skins, and discard the skins.

In a high-speed blender, combine the almonds, salt, nutritional yeast, lemon juice, and remaining 1 cup of water. Process on high, scraping down the sides as needed. Blend until the ricotta is creamy and fluffy, but still slightly grainy, like dairy ricotta. Add a little more water (about ¼ cup) if needed to achieve a texture that is almost smooth.

Serve immediately or refrigerate. Keep covered in the refrigerator for up to 1 week.

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