It’s the season of fresh vegetables from our fields. One of the most popular in the last years is the zucchini and I would like to show you one of my favorite zucchini recipes. And it’s vegetarian and gluten-free!
Ravioli is a type of Italien pasta filled with meat. The pasta is neither gluten-free nor vegetarian but people have come with many alternatives to make it so, This is one of them. If you want to read more about the origins of ravioli, read here.
It doesn’t matter if you have a gluten allergy or just want to try something new, I recommend this recipe highly. Especially, if you like meals like ratatouille or pisto, this ravioli is very similar, just with added cheese.
Supplies for zucchini ravioli (serves 3):
- 2 standard size zicchini
- 200 g of grated mozzarella mozzarella
- half a large red pepper
- 450 g of crushed tomatos
- 100 g of grated parmezan
- fresh or dried basil
- olive oil
- baking pan
- potato peeler
Chop the red pepper finely and mix it with grated mozzarella.
Slice off one of the sides of the zucchini – just a very thin slice.
Slice the zucchini with the potato peeler. You’ll need 4 slices for 1 ravioli.
Place two slices next to each other and other two slices on top of them in form of cross like in the photo.
Place a teaspoon full of the mozzarella mixture in the center of the cross.
Pack it like in the photo.
Turn the ravioli seam down and place it in the baking pan.
Sprinkle it with basil and add some olive oil.
Bake for 10 – 15 minutes on 180 °C, then add the crushed tomatos+the sauce, add pepper and salt and sprinkle with parmezan. Bake for 15 more minutes.
Serve without anything or with anything!
Look at my other recipes!