NOW PLAYING

THE
ZOOKEEPER'S
WIFE

For Showtimes and Tickets, please visit
themapletheater.com

HOST YOUR NEXT EVENT AT THE MAPLE!

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4 medium zucchini
1½ cups jarred or homemade
marinara sauce
Filling:
1 cup part-skim ricotta cheese
¼ cup grated Parmesan cheese
1 egg
¼ cup chopped fresh spinach
2 Tbsp. chopped fresh basil
¼ tsp. nutmeg
¼ tsp. salt
1∕ 3 tsp. pepper
½ tsp. shredded mozzarella
cheese
2 Tbsp. grated Parmesan cheese
2 tsp. olive oil
Salt, to taste
Ground black pepper, to taste

Preheat the oven to 375°F.
Prepare 2 (9 x 13-inch) baking
pans.
Using a potato peeler, slice the
two sides of each zucchini into
thin flat strips, peeling until you
reach the center. You will end up
with 50-60 slices. Discard the out-
side layers that are mainly peel
rather than inside flesh.
Spread a layer of marinara sauce
into prepared pans.
Prepare the filling: In a small
mixing bowl, combine the ricotta,
Parmesan, egg, spinach, basil, nut-
meg, salt and pepper. Set aside.
Form the ravioli: Place two strips
of zucchini side by side, slightly
overlapping. Then cross two more
strips perpendicularly over the
first strips, creating a plus sign
shape. Spoon 1 Tbsp. filling into
the center of the plus sign; bring
the ends of the strips together,
overlapping to create the ravioli
(see photo). Place upside-down
into the baking dish to seal. Repeat
with remaining zucchini and fill-
ing.
Sprinkle ravioli with mozzarella
and Parmesan cheeses, olive oil,
salt and pepper.
Bake for 30 minutes, until the
zucchini is al dente and the cheese
on top is turning golden brown.
Serve with additional marinara
sauce, Parmesan and fresh basil, if
desired. Dairy — yields 14-16 ravi-
oli.

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Proudly
Serving:

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VANILLA CUPCAKES

This quick and easy five-ingredient
cupcake recipe is simple but really
cute. It’s perfect to have on hand
when the kids want to snack.
4 eggs
1¼ cups sugar
½ cup oil
1 (3.5-ounce) box instant vanilla
pudding
1 cup potato starch
Vanilla Glaze:
1 cup powdered sugar
1 tsp. oil
2-3 tsp. water
Sprinkles, optional, for decorating

Preheat oven to 350°F. Line 1
(8-12 cup) cupcake pan with paper
liners; set aside.
In the bowl of an electric mixer,
beat eggs with sugar until com-
bined. Add remaining ingredients;
beat to combine.
Pour batter into prepared pans,
filling them about ¾ full.
Bake 20-25 minutes, until tops
are set.
Cool completely before topping
with Vanilla Glaze (optional).
To make the Vanilla Glaze: In a
small bowl, stir together sugar, oil
and 2 tsp. water to form a glaze. If
needed, add an additional tsp. of
water to reach your desired con-
sistency.
Drizzle over cooled cupcakes;
top with sprinkles, if desired.
Pareve — yields 8-12 cupcakes.
Freezer-friendly. •

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DIFDLPVU THE

RIVIERA.

is
This seat you!
r
waiting fo

FILMS COMING SOON

For showtimes and to purchase tickets, please visit therivieracinema.com

(SBOE3JWFS"WFOVF 'BSNJOHUPO)JMMT

(off of 9 mile, just West of Middlebelt)

Have a FREE*
POPCORN on us!

Valid at The Maple & The Riviera
Expires 4/30/17

*Small bag of popcorn

jn

April 6 • 2017

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