Experience the versatility of zucchini with ourZucchini Ravioli recipe! A fruit disguised as a vegetable, zucchini, also known as courgette, lends a neutral flavour to both savoury and sweet dishes. Our recipe offers a healthier twist on traditional pasta, without compromising on taste.
Zucchini Ravioli
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Ingredients
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4 zucchini
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375g ricotta
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500g wilted spinach, chopped (I used frozen spinach)
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2 cloves of garlic, crushed
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1 tsp ground nutmeg
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Small handful of basil leaves, chopped
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Cheese of choice for the top (I used cheddar and parmesan)
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1 brown onion, diced
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2 cloves of garlic, minced
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1 tbsp dried oregano
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1 tbsp tomato paste
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1 1/2 cups tomato passata
Tomato Sugo
Directions
In a large saucepan over medium heat, add a tbsp of olive oil and onion and cook until translucent.
Add the garlic and oregano and cook for a further couple of minutes. Then add the tomato paste and passata.
Bring to the boil and then reduce heat to medium and let simmer for 10 minutes.
Preheat the oven to 220 degrees Celsius. Finely slice the zucchini using a mandolin and place to the side.
Mix together the spinach, ricotta, garlic, nutmeg and basil leaves in a small bowl.
Prepare your baking dish by adding some of the tomato sugo to the bottom. Then start to assemble the ravioli and put straight into the baking dish.
To make the ravioli, take two pieces of zucchini. Add a heaped tbsp of the ricotta mix to the middle of one of the pieces and roll up. Then using the other piece of zucchini, wrap up on the other sides. This should make a little parcel. Place the ravioli with loose ends facing down so it doesn’t unravel.
Once all of the ravioli is in the dish, add the rest of the sugo covering all of the pieces. Finish with your cheese.
Recipe Note
Bake in the oven for 25 minutes and serve with fresh basil.
