Description
A delightful dish featuring homemade zucchini ravioli filled with pesto cheese and topped with burst tomatoes.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup ricotta cheese
- 1/2 cup pesto
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Using a mandoline or sharp knife, slice the zucchinis lengthwise into thin sheets.
- In a bowl, mix the ricotta cheese and pesto until well combined.
- Place a spoonful of the cheese mixture on one zucchini slice and top with another slice to form a ravioli.
- Repeat until all the filling is used.
- In a skillet, heat olive oil over medium heat and add the cherry tomatoes. Cook until they burst.
- In a separate pot, boil water and cook the zucchini ravioli for 2-3 minutes until tender.
- Drain the ravioli and serve topped with burst tomatoes, salt, and pepper.
Notes
- For a vegan option, substitute ricotta with a plant-based cheese.
- Fresh basil can be added for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Pesto Cheese Zucchini Ravioli, Burst Tomatoes, Vegetarian Recipe