THE courgette ravioli they are a second dish you must try. Original and delicious alternative to the classic egg pasta ravioli, they are filled with ricotta cheese and seasoned with tomato, basil and scamorza cheese. A recipe easy to share with family and friends.
Ingrediants
- 3 dark zucchini
- 250 ml of tomato sauce
- 150 g of cottage cheese
- 30 g of grated Grana Padano
- 1 egg
- 50 g of smoked scamorza cheese
- fresh basil
- 1 clove of garlic
- extra virgin olive oil
- salt
- pepper
- butter (to grease the dish)
THE courgette ravioli they are a tasty dish that is prepared easily and an original alternative to the classic egg pasta ravioli. casing that constitutes these gluttons small packets filled with ricotta it is made from thin slices of courgette. They are made raw, cooked in the oven for one half an hour and the result is a second dish greedy and at the same time light and delicate. Absolutely to try, like the zucchini bundles, which however hide a fish filling inside.
A vegetarian recipe ideal especially in summer both because the courgettes are in season, and because the ravioli do not need to be cooked for a long time and can be enjoyed with pleasure even at room temperature. So get ready i courgette ravioli they are perfect for a family lunch or for one dinner with friends.
Second courses with zucchini the stuffed courgettes and courgette bundles are also simple and light.
Recipes with courgettes from Silver spoon there are so many, choose your favorites and take advantage of the freshness of these extraordinary delicate and versatile ones.
OTHER TASTY RECIPES: Zucchini rolls with almonds and parmesan, Zucchini carpaccio, Zucchini alla scapece
How to prepare: Zucchini ravioli
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
50 min
- Portions
-
4
How to prepare: Zucchini ravioli
Start preparing the courgette ravioli from the tomato sauce: in a saucepan, season the oil with the garlic clove cut in half. When it is just golden, add the tomato puree, salt and pepper. Bring to a boil, cover with a lid and cook until the sauce has shrunk. Wash the courgettes, trim them and then cut them in half lengthwise. Make thin strips using a potato peeler or a mandolin. Keep aside.
In a bowl, mix the ricotta with the grated Grana Padano, the chopped basil, egg, a pinch of salt and a pinch of pepper. Take 4 slices of zucchini and arrange them vertically on a cutting board overlapping them slightly, so as to obtain a single long enough strip. Do the same thing with 4 other courgette slices arranging them horizontally, so as to form a cross.
Arrange a spoonful of filling in the center. Fold the courgette flaps towards the center at a time starting from the top one and proceeding clockwise.
Eventually you will need to get a square bundle. Proceed in this way until all the ingredients are used up.
Grease a baking dish, veil the bottom with 1-2 tablespoons of tomato sauce and arrange the ravioli on it. Season with the remaining tomato sauce and spread the smoked scamorza cheese cut into small cubes on the surface. Bake in a preheated oven at 180 degrees for about 25-30 minutes or in any case until the cheese is melted.
Remove from the oven and serve hot courgette ravioli with fresh basil to taste.
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