Goat cheese ravioli with zucchini and rosemary

Ingredients for 2 servings:

• 2 packs of ravioli with goat’s cheese filling
• 1 large zucchini
• 100 ml cream
• 100 ml milk or 100 ml cream
• 1 tsp honey
• 1 tbsp mascarpone
• 2 sprigs of rosemary, fresh
• Thyme
• butter
• Salt
• pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

quick, easy and delicious

First, boil water with enough salt for the ravioli and cook the pasta for 1-2 minutes less than the package says. Use a vegetable peeler to cut the zucchini into thin, wide slices. Peel down to the seeds, then turn the zucchini 90° and peel again down to the core. You can also shorten the long strips a little after peeling if they are too long. For the sauce, mix the cream with the honey and mascarpone, a little milk (to prevent the cream from stiffening too quickly), and the pasta water, and season with salt. I always use a jar with a screw top (e.g., a clean pasta sauce jar) and shake everything well. Fry the zucchini in a pan with the rosemary and thyme, then add the pasta. Brown everything until nice and golden, then pour the sauce over it. Simmer for another 2-3 minutes, then season with salt and pepper. Remove the rosemary stalks before eating.