Ravioli not from pasta dough but from zucchini.
Ingredients
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1 large zucchini
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1 shallot
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125 grams of chestnut mushrooms
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3 tablespoons olive oil
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200 grams ricotta
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50 grams grated Parmesan cheese
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1 egg
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Fresh basil
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400 ml tomato sauce from a jar or homemade
Preparation
- Slice the zucchini lengthwise into wafer-thin slices. Do this with a vegetable peeler or thinly adjusted cheese slicer. You will need about 24 slices.
- Peel and chop the shallot. Clean the mushrooms and cut them into very small pieces. Heat 2 spoons of olive oil in a pan and fry the shallot with the mushrooms for 5 minutes until the mushrooms are tender. Season with salt and pepper.
- Spoon the mushrooms through the ricotta, add the Parmesan cheese and the egg. Stir well. Cut the leaves of 2 sprigs of basil into strips and toss them through the ricotta.
- Preheat the oven to 200° Celsius. Lay 4 strips of zucchini in a star shape on top of each other on a board or plate. Spoon a spoonful of ricotta mixture on the center of the zucchini bars, now fold the zucchini bars around the filling. Place the parcel upside down in a greased baking dish.
- Repeat with the rest of the zucchini strips and the filling. Make 6 zucchini ravioli this way. Cover the ravioli with the tomato sauce. Drizzle with the remaining olive oil. Cover the dish with aluminum foil and place the dish in the hot oven for 20 minutes.
- Garnish the dish with basil.
This tastes great with a lettuce salad. If you don’t want to eat low-carb, you can also serve pasta with this. Enjoy your meal!
This is a recipe from www.puurGezond.nl
Number of persons
4
Duration
35
