Directions:
- Using a vegetable peeler, cut squash and zucchini into very thin lengthwise strips. In a Dutch oven, cook ravioli according to package directions, adding the vegetable strips during the last 3 minutes of cooking.
- Meanwhile, in a small bowl, combine the ricotta cheese, egg and garlic salt; set aside. Drain ravioli and vegetables.
- Spread 1/2 cup marinara sauce into a greased 11-in. x 7-in. baking dish. Layer with half of the ravioli and vegetables, half of the ricotta mixture, seven basil leaves and 1 cup marinara sauce. Layer with remaining ravioli and vegetables and marinara sauce. Dollop remaining ricotta mixture over the top; sprinkle with Parmesan cheese.
- Cover and bake at 350° for 25 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Thinly slice remaining basil; sprinkle over top. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.21 Kcal (545 kJ) | ||
| Calories from fat | 79.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 14% | |
|---|---|---|---|
| Cholesterol | 55.62mg | 19% | |
| Sodium | 285.45mg | 12% | |
| Potassium | 108.18mg | 2% | |
| Total Carbs | 2.78g | 1% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 9.54g | 19% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 219.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 179.14 Kcal (750 kJ) | ||
| Calories from fat | 109.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.19g | 14% | |
|---|---|---|---|
| Cholesterol | 76.52mg | 19% | |
| Sodium | 392.71mg | 12% | |
| Potassium | 148.84mg | 2% | |
| Total Carbs | 3.82g | 1% | |
| Sugars | 0.79g | 2% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 13.12g | 19% | |
| Vitamin C | 2.1mg | 2% | |
| Iron | 0.6mg | 2% | |
| Calcium | 301.6mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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