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April 6 • 2017 67 jn 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. 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. • This seat is waiting for you! HOST YOUR NEXT EVENT AT THE MAPLE! 8.BQMF3PBEt#MPPNýFME)JMMTø 5IF"SUPG'JMNt5IF"SUPG'PPE 'PS$BSSZPVUQMFBTFDBMMtUIFNBQMFUIFBUFSDPN 'PSUIF#&45-6963:NPWJFFYQFSJFODF DIFDLPVUTHE RIVIERA. (SBOE3JWFS"WFOVF'BSNJOHUPO)JMMT (off of 9 mile, just West of Middlebelt) For showtimes and to purchase tickets, please visit therivieracinema.com Proudly Serving: FILMS COMING SOON "SFZPVQMBOOJOHBTPDJBMPSDPSQPSBUF FWFOU ø5IF.BQMF5IFBUFSBOE,JUDIFOJT UIFQFSGFDUQMBDFGPSBVOJRVFFYQFSJFODFø 'VMMDBUFSJOHTFSWJDFTQMVTXPOEFSGVM BNCJFODF&WFSZUIJOHJTQPTTJCMFø $POUBDUSVUI!UIFNBQMFUIFBUFSDPNPSDBMM $PNFUBTUFXIBUFWFSZPOFJTUBMLJOHBCPVU 0QFOGPSMVODIBOEEJOOFSEBJMZ NOW PLAYING Have a FREE* POPCORN on us! Valid at The Maple & The Riviera Expires 4/30/17 *Small bag of popcorn For Showtimes and Tickets, please visit themapletheater.com THE ZOOKEEPER'S WIFE