Zavioli with Spinach and Ricotta

By Buckwheat Queen

4.32 / 5

35min

20min

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1 ¼ cups ricotta cheese
1 cup chopped spinach
1 egg lightly beaten
1 teaspoon ground black pepper
1 cup basil leaves torn
2 tablespoons extra-virgin olive oil or more to taste
½ clove garlic
2 tablespoons pine nuts
1 extra large zucchini
9 toothpicks soaked in water
¼ cup pasta sauce
2 tablespoons grated Parmigiano-Reggiano cheese