Strips of zucchini folded into ravioli and baked with a white bean-carrot filling, served with scape pesto and semolina crisps
The Veggies: Zucchini, Carrot, Garlic Scapes; (Vanguarden Farm, Dover, MA);
Protein: White Beans (Bear’s Beans, S. Berwick, ME)
Spices/Oils: Sunflower Oil (VT); Nutritional Yeast,Sea Salt, Cumin, Red Pepper
Tools Needed: Oven, Baking Sheet
Ready In: 35 min.