Dive into a culinary adventure with our delightful Pesto Cheese Zucchini Ravioli! This Italian-inspired dish is not only a feast for the eyes but also a burst of flavors that will tantalize your taste buds. Imagine tender zucchini enveloping a creamy ricotta and pesto filling, all brought together in just 35 minutes! Perfect for a quick weeknight dinner or an impressive meal for guests, this recipe is a must-try for anyone looking to elevate their cooking game. Ready to impress? Let’s get started!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 large zucchinis
- 200g ricotta cheese
- 100g pesto sauce
- 50g grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Prepare the zucchini by washing and trimming the ends. Using a mandoline slicer or vegetable peeler, carefully slice zucchinis lengthwise into thin, flexible strips about 1/8 inch thick.
- In a medium mixing bowl, combine ricotta cheese, pesto sauce, grated Parmesan cheese, salt, and pepper. Mix thoroughly until ingredients are well incorporated and create a smooth, creamy filling.
- Lay out zucchini strips on a clean cutting board. Place a small spoonful of the cheese-pesto mixture near one end of each zucchini strip, leaving enough space at the edges to fold and seal.
- Carefully fold the zucchini strips over the filling, creating small rectangular ravioli-like parcels. Press edges gently to seal and ensure filling doesn't leak.
- Heat a large non-stick skillet over medium heat. Lightly brush with olive oil to prevent sticking.
- Carefully place the zucchini ravioli in the skillet, cooking for 2-3 minutes on each side until zucchini is tender and slightly golden.
- Transfer cooked ravioli to serving plates. Drizzle with additional olive oil and sprinkle extra Parmesan cheese if desired.
- Serve immediately while warm, garnishing with fresh basil leaves or additional pesto sauce for extra flavor.
Tips
- Choose the Right Zucchini: Select firm, medium-sized zucchinis for the best texture and flavor. Look for ones that are smooth and free of blemishes.
- Slice Evenly: When cutting the zucchini into strips, aim for uniform thickness (about 1/8 inch) to ensure even cooking and a perfect ravioli shape.
- Make it Your Own: Feel free to customize the filling! Add herbs like basil or spinach for extra flavor and nutrition, or swap out the ricotta for goat cheese for a tangy twist.
- Don’t Overcrowd the Pan: Cook the ravioli in batches if necessary to avoid steaming. This will help them achieve that lovely golden color and tender texture.
- Serve with Style: For an elegant presentation, garnish with fresh basil leaves, a drizzle of balsamic glaze, or a sprinkle of crushed red pepper for a kick.
- Pair with a Salad: This dish pairs beautifully with a light arugula salad dressed in lemon vinaigrette for a refreshing contrast.
- Leftover Storage: If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain their texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 18g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 50mg
