I saw a picture on the web and decided to try making these zucchini ravioli, with a simple ricotta filling, grated cheese, and parsley, somewhat like Romagna-style orecchioni, right?
I simply baked them in the oven with a tomato and basil sauce and some pieces of cheese like Edam, mozzarella, or scamorza, which when melted enhance the flavor and goodness of the dish!
I usually use Petti or Mutti tomato puree, but today I tried, on my sister Annacarla’s advice, the ready-made cherry tomato sauce from Agromonte and it is perfect for quick and tasty cooking… try it!
It’s a dish that can be made in advance because it is delicious at room temperature, especially on these hot and muggy summer days…
I suggest other zucchini dishes like:
Simple and Tasty Baked Zucchini; 
Zucchini and Pesto Trofie Baskets; 
Quick Zucchini Cake.
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I opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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ZUCCHINI RAVIOLI
La cucina di ASI
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2/4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for ZUCCHINI RAVIOLI RECIPE
- 3 medium zucchinis
- 1 cup cow's milk ricotta
- 3 tablespoons Heaping tablespoons of pecorino (Grated + extra before baking)
- 1 clove garlic
- 1 1/2 cups Cherry tomato sauce (I use Agromonte)
- to taste Parsley (Chopped)
- to taste salt and pepper
- to taste basil
Tools for ZUCCHINI RAVIOLI RECIPE
#ADV
- Casserole
- Cutting Board
- Bowl
- Spoon
- Knife
- Piping Bag
FOR THE PREPARATION OF THE ZUCCHINI RAVIOLI RECIPE
To prepare zucchini ravioli, first wash, trim, and slice the zucchinis using a mandoline.
In a bowl, mix the ricotta well with the pecorino and fresh chopped parsley.
Season the filling with salt and pepper and start assembling the zucchini ravioli!
Place the vegetable slices in a cross shape and put a dollop of filling in the center: for convenience, I put the filling in a piping bag.
Then close the zucchini slices like little packages, continuing until the ingredients are finished.
For the tomato sauce, sauté the garlic clove in a pan with a little olive oil, then pour in the cherry tomato puree.
Adjust the seasoning with salt and pepper, add a few basil leaves, and continue cooking on moderate heat for 5/6 minutes.
Take the baking dish, put a couple of tablespoons of tomato and basil sauce at the bottom, and place the zucchini ravioli making sure to put the intersection of the slices at the bottom so they seal perfectly.
Pour more tomato sauce, a ladle of warm tap water, a few basil leaves, and sprinkle the zucchini ravioli with small cubes of cheese to melt in slices.
I had some Edam in the refrigerator, so I added that, but you can use many other cheeses…and sprinkle a pinch of grated pecorino on each ravioli!
Bake at 374°/392° F for 10 minutes or a little longer if, like me, you like vegetables cooked but not mushy, otherwise continue cooking for a few more minutes.
Let it cool slightly and serve the zucchini ravioli at the table, truly delicious, don’t you think? Enjoy your meal!
Annalisa
