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!!
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Ingredients - Serves 22 Ravioli
- 5 Medium Zucchini
- 500g/1.1lb Ricotta, drained
- ½ Cup Grated Parmesan Cheese
- 1 Large Egg
- 2 Tbsp Chopped Parsley
- Salt & Pepper
- 100g/3.5oz Shredded Mozzarella
- Grated Parmesan Cheese for sprinkling
- A handful of cherry tomatoes
- 2 (400g/14oz) Cans Tomato Sauce
- 1 Small Onion, finely diced
- 5 Garlic Cloves, sliced
- ½ Tsp Ground Fennel
- Pinch Chilli Flakes
- 1 Tsp Sugar
- 2 Tsp Balsamic Vinegar
- Salt & Pepper to taste
Main:
Tomato Sauce:
Method
- 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.
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.
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.
- In a bowl, mix the ricotta, parmesan, egg, parsley, salt and pepper.
- Lay 2 slices of zucchini in an 'X' pattern with 1 vertical on top.
- Scoop 2 heaped teaspoons of ricotta into the center and fold all ends into the center.
- Place in the baking dish on top of the tomato sauce seam side down.
- Scatter a handful of cherry tomatoes around the ravioli. Top the ravioli with shredded mozzarella, parmesan and freshly ground pepper.
- Bake in preheated oven 190C/375F for about 30-45 minutes, until cheese is melted and slightly golden. Serve immediately.
- Enjoy!
Zucchini -
Tomato Sauce -
Ricotta Filling -