zucchini 3-cheese ravioli
with baked tomato sauce
- extra virgin olive oil, for brushing
- basil leaves, to serve
baked tomato sauce
- 750g (1 lb 10 oz) cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 6 small sprigs of thyme
- ½ cup (125ml/4½ fl oz) chicken or vegetable stock
- 2 tablespoons red wine vinegar
- 1 tablespoon pure maple syrup
- sea salt and cracked black pepper
zucchini 3-cheese ravioli
- 1½ cups (360g/12½ oz) fresh ricotta
- ½ cup (40g/1½ oz) finely grated parmesan, plus extra to serve
- 150g (5 oz) soft goat’s cheese
- 2 tablespoons chopped chives
- sea salt and cracked black pepper
- 6 zucchini (courgettes), thinly sliced on a mandoline
- Preheat oven to 200°C (400°F).
- To make the baked tomato sauce, make a small cut into each tomato, squeeze out and discard seeds. Place tomatoes into a large baking dish with the oil, thyme, stock, vinegar, maple, salt and pepper and bake for 20 minutes or until soft.
- To make the zucchini 3-cheese ravioli, place ricotta, parmesan, goat’s cheese, chives, salt and pepper into a bowl and mix to combine. On a board, lay 4 slices of zucchini overlapping each other in the centre (it will look like a star). Place a heaped tablespoon of cheese mixture in the centre, then fold over zucchini to enclose filling. Turn over the ravioli so the zucchini ends are underneath. Repeat with remaining zucchini and cheese mixture.
- Place the zucchini ravioli on top of hot tomato sauce. Brush with oil and bake for 20 minutes or until the edges of the zucchini are lightly golden. Serve scattered with a little extra parmesan and basil leaves. Serves 4
Photography: Con Poulos
© DONNA HAY GROUP
