Zucchini Ravioli

Great no pasta alternative!

Ingredients:

  • 250g Large Zucchini
  • 150g ricotta cheese
  • 100g sun dried tomato
  • 3/4 thin slices butternut
  • 1 cup of  baby spinach

Sauce Base 1:

  • 250g sliced mushrooms
  • 1 small onion
  • 1 table spoon garlic
  • Coconut milk or cream
  • 8/10 cherry tomatoes
  • Mozzarella or Parmesan to top

Sauce Base 2:

  • 1 or 2 tins of tomato, depending on how many parcels you make.
  • 8/10 cherry tomatoes
  • Mozzarella or Parmesan to top

Method:

  • Slice the Zucchini with a potato peeler for thin strips
  • Pat with paper towel to remove some of the moisture.
  • Layer 4 strips as per the picture above.
  • Place your filling into the middle of the parcel and fold over the ends
  • Place the parcel with the loose ends face down onto your choice of sauce.
  • Top with grated Cheese and Coloured cherry tomotoes ( to make it look pretty)
  • Bake 180′ for 30 minutes, Grill the top to crisp.

 

 

 

 

 

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