Zucchini ravioli

Ingredients for 2 servings:

• 4 m.-large zucchini
• 250 g ricotta
• 25 g Parmesan or Grana Padano
• ½ large egg(s) or 1 small, lightly beaten
• 15 g basil, chopped
• 1 clove(s) garlic, squeezed
• salt and pepper
• 100 g mozzarella, grated
• 300 g tomato sauce (marinara)
• olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Mediterranean and vegetarian

Grease a baking dish with olive oil and preheat the oven to 190°C (top/bottom heat). Wash the zucchini and trim the ends. Cut a thin slice lengthwise from each side of the zucchini to create flat sides. Then use a vegetable peeler to shave off thin, flat slices until you reach the center with the seeds. You will need a total of 32 slices for 8 ravioli. Tip: The rest of the zucchini, except for the center, can be cut into small cubes and mixed with the marinara or saved for other recipes, such as omelets. To make the zucchini slices softer and easier to handle, season with salt and refrigerate for 1-2 hours. This also prevents the dish from becoming watery. For the filling, mix the ricotta, Parmesan, egg, 1 tbsp basil, and garlic; season with salt and pepper. Place two zucchini slices vertically, slightly overlapping, then place two more slices crosswise (horizontally) on top. It should look like a plus sign or a cross. Now place 1 tbsp of the filling in the center and fold the ends of the zucchini clockwise over the filling to form a parcel—top, right, bottom, left. Repeat with the remaining slices and filling. I usually get 8 ravioli from the specified amount. Turn the ravioli upside down, with the folded ends facing down, in the baking dish, and spread the marinara over and around it. Sprinkle with the mozzarella. Bake in the hot oven for 25–30 minutes. Sprinkle with a little Parmesan and the remaining basil to serve. Tip: Depending on your preference, you can use more or less sauce, different herbs, or different cheese for the topping. I can also imagine it working with cream cheese instead of ricotta.