Zucchini Ravioli with Ricotta

The Ravioli is an Italian specialties, with a very delicious taste. Today we present you the Zucchini ravioli recipe made with ricotta. Enjoy !

Ricotta stuffing

Pour in a bowl the ricotta, the whole egg, the salt, the pepper, the herbs of Provence (here with diced dried tomatoes), sweet pepper and the dry onions.

Then mix everything evenly. Put aside.

Then pour a tablespoon of olive oil into the bottom of a gratin dish or an earthenware dish. Spread the olive oil with a brush.

Wash two beautiful organic zucchini then mince them with the help of a large peeler to make long and thin strips. Or with an adjustable mandolin to make it very thin.

Check out the Bolognese spaghetti recipe

Make ricotta mixture

Make Ravioli shapes

First form a cross made of two strips of zucchini.

Then drop a tablespoon of the ricotta mixture.

First fold the lower part of the strips upwards to cover the ricotta.

Then for a second time, take the right side and fold it towards the center.

Continue in a third step by folding the top towards the center.

And finally form a package by folding the left side of the zucchini on top.

Do this until all the ingredients are used up. Place them gradually in the oiled dish, folded side down.

Also you can try the Cheese Zucchini Ham Gratin

Make Ravioli shapes

Bake the zucchini ravioli

Oil each ravioli with a pinch coated with olive oil.

Cut a dung from Chavignol in 10 small slices and cover the ravioli with.

Put in a preheated oven with tea. 7-8 (220 ° C) for 30 minutes. If the cheese browns too quickly you can stop this by placing a sheet of aluminum foil on top. Serve hot out of the oven.

Bake the zucchini ravioli