- 3 zucchinis
- 250 ml tomato puree
- 150 g ricotta cheese
- 30 g grated Grana Padano cheese
- 1 egg
- 50 g smoked scamorza cheese
- fresh basil
- 1 garlic clove
- extra virgin olive oil
- salt
- pepper
- butter (for greasing the baking dish)
Zucchini ravioli is a delicious dish that is easy to prepare and an original alternative to classic egg pasta ravioli. The casing of these tasty little packages filled with ricotta is made from thin slices of zucchini.
They are assembled raw and baked in the oven for about half an hour, and the result is a delicious, yet light and delicate second course. These are a must-try, similar to zucchini dumplings, which hide a fish filling inside.
It’s a perfect vegetarian recipe, especially in the summer, both because zucchinis are in season and because the ravioli don’t require long cooking and can be enjoyed even at room temperature.
So, the prepared zucchini ravioli are perfect for a family lunch or a dinner with friends. Simple and light zucchini dishes like these, along with stuffed zucchinis and zucchini dumplings, make for a great second course.