Zucchini Ravioli with Spinach
75 gr spinach
1 small onion
1 clove of garlic
splash of olive oil
250 gr ricotta cheese
handful fresh basil, finely chopped
salt and pepper to taste
250 gr tomato sauce
50 gr grated mozzarella
Preheat the oven to 220 degrees. Cut off the ends of the courgettes on a large cutting board. Then take a potato peeler or cheese slicer and use it to cut the zucchini into thin slices. Place the slices on a plate and set aside.
Cut the onion into small pieces and crush the garlic. Heat a dash of olive oil in a frying pan and add the chopped onion and crushed garlic. Cook for 2 minutes, until the onion starts to brown. Finely chop the spinach and add it to the frying pan.
Cook the spinach for 3 minutes, until the liquid has dissolved. Mix the ricotta, basil, salt and pepper in a bowl. Add the fried and onion spinach to the bowl and mix well with the ricotta. Now take the plate with the zucchini slices.
To form the ravioli, first place 2 slices horizontally on a plate and then 2 slices vertically on top. Spoon a tablespoon of the ricotta mixture onto the center of the four slices. Now firstly fold the bottom two slices up to the center, secondly right slices toward the center, thirdly the left slices after the center and finally the top slices after her center.
Turn the zucchini ravioli over and place on a board. Repeat this step until all your zucchini slices are used up. Pour the tomato sauce into a large oven dish and carefully place the zucchini ravioli in the oven dish using a cheese slicer or cake server.
Sprinkle the ravioli with grated mozzarella and bake in the preheated oven for 15-20 minutes. After baking, divide the dish into 3 portions. Enjoy your meal