Donna Hay's Zucchini 3-cheese Ravioli with Baked Tomato Sauce

From Australia’s bestselling and most trusted cook comes a stunning new book featuring super-fresh, super-fast recipes to help you feel nourished and energised … and ready to savour life.

 

Donna's books have always been a family favourite of ours, and I often think back to those Sunday afternoons teaching the girls to bake cookies and banana bread out of her books. 
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Her latest book Everyday Fresh, is about  smarter, faster, better-for-you super-yum meals using everyday ingredients and making them shine. Bursting with quick-fix one-pan dinners, fast, freezer-ready dishes, and amazingly good, almost-healthy sweets, you’ll love having a little everyday fresh in your life. 
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Zucchini 3-cheese Ravioli with Baked Tomato Sauce

Servings: 4
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Ingredients

Baked Tomato Sauce

  • 750 grams Cherry Tomatoes
  • 2 tbsp Extra Virgin Olive Oil
  • 6 Sprigs of Thyme
  • 1/2 cup Chicken or Vegetable Stock
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Pure Maple Syrup
  • Salt and Pepper to taste

Zucchini 3-Cheese Ravioli

  • 1 1/2 cups Fresh Ricotta
  • 1/2 cup Parmesan
  • 150 grams Soft Goat Cheese
  • 2 tbsp Chives chopped
  • 6 Zucchini Sliced on a mandoline

Instructions

  • Preheat oven to 200°C
  • 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 4slices 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 20minutes or until the edges of the zucchini are lightly golden. Serve scattered with a little extra parmesan and basil leaves.

 

Find more yummy recipes in Donna Hay's Everyday Fresh: Meals in Minutes

 

Love,

Chrissy x

 


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