Zucchini ‘Ravioli’
These zucchini 'ravioli' will be sure to please. Filled with basil pesto, ricotta and parmesan and baked in a rich tomato sauce, they’re a dinner winner.
Ingredients
- 800g canned cherry tomatoes in tomato juice
- 2 cloves garlic, thinly sliced
- 1/2 bunch basil, leaves picked
- 250g fresh ricotta, crumbled
- 2 tbs basil pesto
- 40g parmesan, finely grated
- 3 large zucchini, cut into 3mm-thick slices
- 1 tbs pine nuts
Method
- Preheat oven to 220°C/200°C fan-forced. Place tomatoes, garlic and half of the basil in a large round baking dish and stir to combine. Season with pepper.
- Combine ricotta, pesto and half of the parmesan in a small bowl. Season with pepper.
- Arrange 4 zucchini on a flat surface, overlapping in centre, to form an 8-pointed star. Place 1 tbs ricotta mixture in centre of star, then fold zucchini over filling to cover. Nestle ‘ravioli’ in tomato mixture. Repeat with remaining zucchini and ricotta mixture to make a total of 8 ‘ravioli’.
- Bake for 25 minutes or until zucchini is cooked and sauce is bubbling, scattering over pine nuts in last 5 minutes of cooking. Serve topped with remaining basil and parmesan, and season with pepper.
