Ingredients
3 medium summer squashes (preferably yellow zucchini), ends trimmed, sliced lengthwise into 1/4-inch-thick ribbons
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons minced shallot
2 tablespoons seasoned rice vinegar
2 tablespoons finely chopped toasted blanched hazelnuts
1 1/2 cups fresh ricotta
2 tablespoons thinly sliced fresh basil leaves
1/2 teaspoon finely chopped fresh marjoram leaves
1 tablespoon finely chopped fresh dill
1/4 cup finely grated Pecorino Romano (1 ounce)
1 1/2 teaspoons finely grated lemon zest (from 2 lemons)
1 bunch small-leaved arugula
Preparation
Preheat oven to 425 degrees. Toss squash ribbons with 2 tablespoons oil; arrange in a single layer on a rimmed baking sheet and season with salt and pepper. Roast just until tender, about 8 minutes. Let cool completely, about 20 minutes.
Meanwhile, in a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in remaining 1/4 cup oil and hazelnuts; season with salt and pepper.
In a bowl, combine ricotta, herbs, Pecorino Romano, and lemon zest; season with salt and pepper. Place 3 arugula leaves crosswise on one end of each squash ribbon. Top with about 1 1/2 tablespoons ricotta filling. Roll squash up to create a little bundle, and place, seamside down, on a platter. Repeat with remaining squash, arugula, and filling. Serve, drizzled with vinaigrette.
