Zucchini & Ricotta Ravioli
Nothing can ever beat fresh pasta. Especially not fresh pasta made with Giada Delaurentis' pasta flour. The queen of Italian cooking herself has the most incredible brand of pastas, panettoni's and cookies called Giadzy that I had the pleasure of curating a menu for tonight and cooking to showcase some of her products. And this homemade zucchini ravioli stole the show.
Ravioli is usually made with a mushroom, spinach & ricotta or butternut squash filling but I wanted to come up with something a little more inspired and unique so went with zucchini for tonight. Which worked especially well when tossed in the delicious cherry tomato sauce by Our Pantry.
The ravioli recipe bellow is simply the recipe for the filling. But I would highly recommend Giada's homemade pasta recipe for the ravioli itself. You can't go wrong!
Find it here: Giada's Pasta Dough
This recipe makes enough filling for 25-30 ravioli
For the filling you will need:
1lb fresh ricotta
1/3 cup grated quality parmesan
2 zucchini, finely grated and squeezed out
1 clove garlic, crushed
Zest of one lemon
Black pepper/Maldon sea salt
1 egg
Grate the zucchini and with cheesecloth or a paper towel, ring out all the excess liquid until dry.
Combine all the ingredients in a bowl with the ricotta and mix.
Place a small amount of filling inside each ravioli and cut with a ravioli cutter in to the correct shape.
Place on to a tray and toss with semolina flour to prevent sticking.
Keep in the fridge until just before you are ready to boil it.
Boil 60-90 seconds, drain.
Toss in butter/olive oil or sauce by Our Pantry and enjoy topped with a little extra freshly grated Parmesan and fresh basil.
