Courgette Ravioli

published on 9 February, 2018 at 12:16
Ingredients:
1 Tsp Olive Oil
2 Garlic Cloves: Diced
75g Spinach: Roughly chopped
250g Ricotta Cheese
2 Tbsp Chopped Basil
350g Marinara Sauce
100g Shredded Mozzarella Cheese
Salt and pepper

Instructions:
Add the olive oil to a frying pan and fry off the diced garlic for 60 seconds.
Throw in the spinach with some salt and pepper and fry until wilted.
Transfer to a mixing bowl.
Add the ricotta cheese, basil and more salt and pepper to the bowl, stir to mix and set aside.
Take two medium courgettes, remove the top and tail and then using a vegetable peeler cut into ribbon leaving the seeds in the core (keep these for stock).
Arrange 4 strips of courgette into a cross, two up and two across.
Add a table spoon of the ricotta mix to the centre of the cross and then close, start at the bottom, followed by right then left (or the other way round) and finally the top to seal.
Flip over leaving the ‘loose’ ends at the bottom, this mix will fill 8 ‘ravioli’.
Pour the Marinara sauce into the bottom of a casserole dish and then position your ravioli on top.
Sprinkle over the Mozzarella Cheese
Bake in the oven 220°C or 450F for 15 minutes.
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