Three-Cheese Zucchini Ravioli with Roasted Cherry Tomato Sauce

I had in my hand one zucchini, and one want. After gobbling up an entire pizza yesterday, that want was a strong desire to go (practically) carb-free today. Carb-free, but not cheese-free - I don’t think I’ve wanted to go cheese-free a day in my life thus far. I don’t see them coming either. So what I came up with after some googling is zucchini ravioli. I found a lovely recipe at Half Baked Harvest, played around with it to adjust it to what I had at home, and voila. I think I gobbled it all up in under five minutes.

Three-Cheese Zucchini Ravioli in Roasted Cherry Tomato Sauce

Ingredients (makes 4 zucchini ravioli and serves 2 as a starter or 1 as a main):
1/2 large zucchini
1 cup cherry tomatoes
1 large clove garlic
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 handful fresh oregano, plus some to garnish
a few sprigs fresh thyme, plus some to garnish
salt and freshly ground black pepper
1/3 cup ricotta cheese
1 tablespoon goat cheese
1 tablespoon parmesan cheese
7-8 basil leaves, chopped

Instructions:
Preheat the oven to 200 degrees Celsius.

1. Using a vegetable slicer, slice the zucchini into long vertical strips. Place them on top of paper towel and sprinkle with salt (this removes the water). You will need 16 good strips to make the packets.

2 Place the tomatoes in the oven dish. Pour over the olive oil and balsamic vinegar. Add in the oregano and thyme and toss. Place in the middle of the oven for about 15 minutes.

3. While the tomatoes are roasting, stir together the ricotta cheese, goat cheese, parmesan and fresh basil. Season with a bit of salt and pepper.

4. Now start making the ricotta packets. For each packet, you will need four zucchini slices placed on top of each other like a star. To make them, first place two slices on top of each other to form a cross, and then layer an additional two to make another cross on top, diagonally - until you get a simple asterisk-style star. In the heart of the star, place a tablespoon of the cheese mixture. Then fold the innermost zucchini strip over, then the next, then the next, until you get square-ish packets that don’t have any ricotta peeping out the sides or corners.

5. Place the zucchini packets in the dish with the tomatoes. Sprinkle lightly with olive oil and season with salt and pepper. Return to the oven for another 5 or so minutes, until the zucchini and ricotta are warmed.

6. Garnish with fresh herbs (I used oregano and thyme) and a bit of freshly grated parmesan, and serve hot.


Three-Cheese Zucchini Ravioli in Roasted Cherry Tomato Sauce




Three-Cheese Zucchini Ravioli in Roasted Cherry Tomato Sauce

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