Quick Zucchini Ravioli with three cheese filling

Quick Zucchini Ravioli with three cheese filling

This Zucchini Ravioli with cheese filling are perfect for the summer. They are prepared quickly and be by your cheese filling for a wonderful taste experience. A great treat for all cheese lovers and Low-Carb this recipe is.

This Zucchini Ravioli with cheese filling are perfect for the summer. They are prepared quickly and be by your cheese filling for a wonderful taste experience. A great treat for all cheese lovers and Low Carb this recipe is.

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The summer is here. Have you been on vacation or he is yet? We just came from our summer vacation. Since the little man is now slowly so small and after the summer school holiday starts, we have used the opportunity again and drove away before the school holidays. Our goal Elba – a beautiful little Tuscan island this year.

Prior to our trip, I have heard from many sides that Elba is great – and they were right. The island is very green, mountainous and has a fantastic underwater world.

To glide along with the fish through the water is my ultimate Anti-Stress weapon. Nothing slows me better than to swim with the fish a round and to enjoy the glitter of the sea water.

This Zucchini Ravioli with cheese filling are perfect for the summer. They are prepared quickly and be by your cheese filling for a wonderful taste experience. A great treat for all cheese lovers and Low Carb this recipe is.

As in Italy, there are also, of course, pretty much the best food I’ve brought for you today a Italian inspired summer recipe.

For this recipe I turned the Zucchini into a Ravioli. The Zucchini is sliced with a vegetable or potato peeler into thin slices. Filled I have the zucchini strips with a quick cheese filling. Your mixes just cottage cheese, Feta and Parmesan cheese and seasoned it with salt and pepper.

The Zucchini Ravioli are then baked in a tomato sauce in the oven.

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Quick Zucchini Ravioli with three cheese filling

This Zucchini Ravioli with cheese filling are perfect for the summer. They are prepared quickly and be by your cheese filling for a wonderful taste experience. A great treat for all cheese lovers and Low-Carb this recipe is.

  • Author: Susanne
  • Preparation: 20 minutes
  • Cooking time: 20 minutes
  • Total time: 40 minutes
  • Servings: 4 1x
  • Category: low-carb, vegetarian
  • Method: Cooking
  • Cuisine: Italian
Scale

Ingredients

For the tomato sauce:

  • 2 Cans of Tomatoes from the pulp (e.g., Mutti Parma)
  • 3 TBSP olive oil
  • 4 Sprigs Of Thyme
  • 1 Handful Of Basil
  • Salt and pepper

For the Zucchini Ravioli:

  • 2 Zucchini (about 700 – 800 g total)
  • 200 g cottage cheese (alt. Ricotta)
  • 75 g Feta
  • 50 g Parmesan cheese
  • Salt & Pepper
  • 2 TBSP olive oil

Preparation

  1. First, you preheat the oven to 200 degrees.
  2. For the tomato sauce you mixed up the Tomato pulp with 3 tablespoons of olive oil. Wash the thyme and Basil and dabs it dry with a paper towel. Pluck the thyme leaves from the stalk and chop the Basil into rough pieces. Mixed the herbs with the tomatoes sauce. The Sauce is seasoned with salt and pepper. The tomato sauce is filling in a large casserole dish.
  3. The Zucchini wash. With a vegetable peeler cut the Zucchini into thin strips.
  4. For the cheese filling, you mix the cottage cheese with the crumbled Feta and the grated Parmesan in a bowl. The dimensions of flavors with a little pepper.
  5. 4 Zucchini-Stiff star places the shape on top of each other.Instructions Zucchini Ravioli wrinkles.
    Flavors of the zucchini strips with a little salt and pepper. Then the cheese mixture a tablespoon in the middle. Packed the Zucchini Ravioli by folding the Ends over the cheese dimensions. So journey you have made with the rest of the zucchini strips to your many small Zucchini Ravioli. Coat each Zucchini Ravioli with a little olive oil and put them in the tomato sauce.
  6. Let’s bake the Ravioli with the tomato sauce for about 25 minutes in the oven.
  7. If you like, you can sprinkle the Ravioli and Serve with Parmesan cheese.

Notes

* To make the recipe of the original Italian, used in place of the cottage cheese with the Ricotta. Cottage cheese is a great replacement, if your time no Ricotta in the Store gets.

For all Zucchini-friends I have, of course, other delicious recipe ideas for Zucchini:

Good Luck!

Susanne

* This post contains advertising for Mutti Parma.

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