Zucchini Ravioli
These zucchini ravioli are incredibly light and delicious. Easy to make, and are a great low-carb alternative for a family weeknight meal. You won’t miss the pasta!!
Zucchini Ravioli
Ingredients - Serves 22 Ravioli
Main:
Tomato Sauce:
Method
Zucchini -
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Thinly slice the zucchini with a mandolin. Lay them on a sheet of baking paper and sprinkle with sea salt. Set aside for 10 minutes, then pat dry with a paper towel to absorb extra moisture.
Tomato Sauce -
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In a skillet, heat a little olive oil and saute the onions until softened, then add the garlic and stir through for a few minutes.
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Add the tomato sauce, fennel, chilli flakes, sugar and season with salt and pepper. Simmer for 15 minutes, turn off heat and add the balsamic vinegar. Transfer sauce to a large baking dish.
Ricotta Filling -
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In a bowl, mix the ricotta, parmesan, egg, parsley, salt and pepper.
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Lay 2 slices of zucchini in an 'X' pattern with 1 vertical on top.
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Scoop 2 heaped teaspoons of ricotta into the center and fold all ends into the center.
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Place in the baking dish on top of the tomato sauce seam side down.
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Scatter a handful of cherry tomatoes around the ravioli. Top the ravioli with shredded mozzarella, parmesan and freshly ground pepper.
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Bake in preheated oven 190C/375F for about 30-45 minutes, until cheese is melted and slightly golden. Serve immediately.
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Enjoy!