8
Serves: 4 as a starter or 2 as a main course
Prep time: 30 mins
Cooking time: 45 mins
Ingredients:
3 large courgettes (to make 12 courgette sheets)
2 tbsp olive oil
1 small onion, nely chopped
1 garlic clove, crushed
100g mushrooms, thinly sliced
100g baby spinach leaves
100g ricotta cheese
Salt and freshly ground black pepper
350g jar tomato and herb pasta sauce
10-12 orange or red cherry tomatoes
Grated Parmesan, to serve
Fresh basil leaves, to garnish
Courgette ravioli with mushrooms, spinach & ricotta
Method:
1. To prepare the courgette ravioli lling, heat 1 tbsp of the
olive oil in a frying pan. Add the onion and fry for 3-4 minutes
then add the garlic and fry for a further 2-3 minutes. Add the
mushrooms and cook for a further 3-4 minutes, stirring, until
tender. Stir in the spinach and cook for 1 minute until just wilted.
Remove the pan from the heat and cool for 5 minutes then
stir in the ricotta and season with salt and freshly ground
black pepper.
2. Cut the courgettes into 6-7cm chunks and spiralise into
sheets using Zyliss SmoothSlizer sheet blade. Cut the sheets
into 20cm long pieces – you’ll need 12 of these.
3. Preheat the oven to 395F/200C/180C fan/ Gas Mark 6.
Divide the tomato pasta sauce between two small ovenproof
dishes (or one large one) and place on a baking sheet.
4. To make the ravioli, place one courgette strip lengthways on
a board. Top with a second courgette sheet, placed widthways
on top to form a cross shape. Place a heaped spoonful of the
lling in the centre of the ‘cross’ then fold the four end strips of
courgette over to enclose the lling and make a square parcel.
Repeat to make 6 parcels in total. Turn each ravioli parcel over
and place 3 in each baking dish.
5. Scatter over the cherry tomatoes and drizzle with the
remaining oil. Season with freshly ground black pepper and
bake in the preheated oven for 30-35 minutes until just golden
and bubbling. Serve sprinkled with Parmesan and garnished
with basil leaves.
To Next Page
Loading...