Zucchini Ravioli

This dish is fairly simple but sure to wow a dinner party. The key is getting the zucchini the right thickness to be able to fold them without breaking but thick enough to hold all the mixture inside. A mandolin is very helpful for this. Serve alongside fusilli pasta or gf pasta of choice. Last night we had them alongside a big sautéed mix of green beans and broccolini.

3 medium zucchini, with the ends cut off

For the filling:

1 cup | 250 grams whole milk ricotta

2 Tbsp fresh basil, sliced + more for garnishing

2 Tbsp dried herbs (I used oregano, but rosemary, parsley or Italian mix would do)

1/2 cup grated cheese, can be cheddar, mozzarella, parmesan or a mix of all three

For the sauce

1 can chopped tomatoes

2 cloves garlic, thinly sliced

Fresh basil

Salt and pepper

Make your zucchini noodles with a mandolin or vegetable peeler. Peel the zucchini into 1/4 inch wide strips. Lay them out on a tea towel or paper towel lined surface and sprinkle with salt. Set aside while you prep the rest of your ingredients.

Start the tomato sauce, in a medium size pot heat 2 Tbsp of oil and add the garlic. let the garlic cook for a minute or two until golden then add the canned tomatoes. Season with salt and pepper and allow to simmer until thickened. If you have a favourite tomato sauce feel free to use that.

Make your ricotta mixture by adding ricotta, basil, herbs and cheese to a mixing bowl and give it a good stir, season with salt and pepper to taste.

Take three strips of zucchini at a time and lay them in a star shape. Spoon about 1 tablespoon of the ricotta mixture onto the centre of the zucchini. Fold the ends of the strips over the ricotta mixture to create little 'ravioli' parcels. Place each parcel in a baking dish with the folded side down. Continue with the rest of the zucchini/ricotta mixture.

If you are having trouble keeping the parcels together you can always use a toothpick to hold them in shape until they cook down and soften. Just remember to remove the toothpicks before serving!!!

Place a spoonful of sauce on top of each ravioli and a sprinkle of cheese. Place in oven and bake for 20 minutes. Garnish with fresh basil leaves and cracked pepper.

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