Ravioli with Ricotta and Zucchini Cream
Vegetarian recipe to be made traditionally and even with the help of the Thermomix.
Good, delicate, and light, suitable for all ages and also for those who want a break from the diet.
Ravioli with Ricotta and Zucchini Cream are easy to make and can be enriched both in filling and sauce, but I also like them very much simply with the original filling. In fact, I found the right solution to make my grandchildren eat zucchini.
Thought for you:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 759.11 (Kcal)
- Carbohydrates 61.56 (g) of which sugars 0.30 (g)
- Proteins 35.81 (g)
- Fat 44.42 (g) of which saturated 16.62 (g)of which unsaturated 6.33 (g)
- Fibers 1.36 (g)
- Sodium 1,865.33 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Ravioli with Ricotta and Zucchini Cream
- 10.6 oz re-milled durum wheat semolina flour (or FiberPasta Flour)
- as needed re-milled durum wheat semolina flour (for the preparation)
- 3 eggs
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 5.3 oz zucchini (cubed)
- 7.1 oz ricotta (well drained)
- 2.8 oz Pecorino Romano (grated or Parmesan)
- as needed salt
- as needed pepper
- as needed nutmeg
- 1 clove garlic
- 10.6 oz zucchini
- 2 tablespoons extra virgin olive oil
- 7.1 oz ricotta (well drained)
- 2 tablespoons Pecorino Romano (grated)
Tools
What we need to make
- 1 Pastry Board
- 1 Pasta Machine
- 1 Mixer or the Thermomix
- 1 Pasta Cutter
- 1 Chopper
- 1 Pan
- 1 Pot
Steps
To make
Let’s start with the handmade dough: make a well with the flour, and place the eggs in the center.
Beat them with a fork and gradually incorporate the flour from the edges.When the mixture becomes harder, continue with your hands.
If you knead with the mixer, put all the ingredients together and knead.
When you finish kneading, wrap the dough in plastic wrap and let it rest while you prepare the rest.
Chop the zucchini with a processor, transfer the chop to a clean cloth and squeeze it.
Then in a pan, put a clove of garlic and let it brown, then remove it
and add the zucchini mince, salt, pepper, and nutmeg to the pan.
Cook for 5 minutes. Let it cool and when the zucchini is lukewarm, add the well-drained ricotta and Pecorino. Blend and set aside.
Roll the dough with the suitable machine or with the rolling pin, and make long rectangles, place a ball of filling every 1.5 to 2.5 inches.
Cover with the rest of the pasta sheet, reinforce the closures by gently pressing with your fingers
and cut with a pasta cutter wheel, or if you have a mold.
Place the ravioli on a floured tray or on the pastry board.
The procedure is very similar to the filling but the consistency is different.
Chop the zucchini with a processor, then in a pan, put a clove of garlic and let it brown, then remove it and add the zucchini mince, salt, pepper, and nutmeg, and 1 glass of water. Cook for 10 minutes. Let it cool and when the zucchini is lukewarm, add the well-drained ricotta and Pecorino.
Mix and set aside.
Put a large pot on the fire, adjust the salt, and as soon as it starts to boil, drop the ravioli.
As soon as they rise to the surface, collect them with a slotted spoon and add them to the sauce, then gently toss them in the pan.
Serve them hot with a grind of pepper
Let’s make the dough, with the Thermomix the ingredients go together in the jug and then: measuring cup and spike 3 minutes.
After obtaining the dough, wrap it in plastic wrap and let it rest.
Put in the jug 1 whole clove of garlic and flavor for 3 min. at 230°F reverse speed 1
Remove the garlic and introduce the chopped zucchini, salt, pepper, and nutmeg. 10 sec speed 5. Place the basket instead of the measuring cup and cook for 6 minutes at 212°F speed 1, then let cool, and when the zucchini is lukewarm, add the well-drained ricotta and Pecorino. Mix 3 min. speed 5.
Collect the mixture in a bowl.
Roll the dough and make long rectangles, place a ball of filling every 1.5 to 2.5 inches.
Cover with the rest of the pasta sheet, reinforce the closures by gently pressing with your fingers and cut with a pasta cutter wheel, or if you have a mold.
Place the ravioli on a floured tray or on the pastry board. Place the ravioli on a floured tray or on the pastry board.
The procedure is very similar to the filling but the consistency is different.
Put in the jug 1 whole clove of garlic and flavor for 3 min. at 230°F reverse speed 1
Remove the garlic and introduce the chopped zucchini, salt, pepper, and nutmeg, and a glass of water. 10 sec speed 5.
Place the basket instead of the measuring cup and cook for 10 minutes at 212°F speed 1, then let cool, and when the zucchini is lukewarm, add the well-drained ricotta and Pecorino. Mix 3 min. speed 5. Collect the mixture in a pan.
Put a large pot on the fire, adjust the salt, and as soon as it starts to boil, drop the ravioli.
as soon as they rise to the surface, collect them with a slotted spoon and add them to the sauce, then gently toss them in a pan. Serve them hot with a grind of pepper.
Ravioli with Ricotta and Zucchini Cream
The ravioli should be stored raw for up to 2 days in the fridge well floured, or up to 3 months in the freezer.
The sauce, on the other hand, can be stored for up to 2 days in the fridge, or up to 3 months in the freezer.
FAQ (Questions and Answers)
Ravioli with Ricotta and Zucchini Cream
How can I enrich the sauce
With pieces of smoked salmon or diced ham.
