Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 11.15 dollar
Difficulty level: 4 out of 4
14 Ingredients
Number of servings
4
- 2tablespoons cornflour
- 1 cup basil leaves
- 1 small brown onion, finely diced
- 60grams spinach leaves
- 1 zucchini, grated
- 1 lemon, rind finely grated
- 400grams diced tomatoes
- 1 pinch pepper (for seasoning)
- 4 cups green salad (to serve)
- 50grams ricotta
- 1tablespoons olive oil
- 500grams fresh lasagne sheets
- 150grams chicken mince
- 1 pinch sea salt ground (to taste)
Nutrition per serving
2620kJ
Protein
25.8grams
Sugars
10.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Heat oil in a frying pan over medium heat. Add onion and cook for 4 minutes or until soft. Add zucchini, tomato and 1/2 cup of water. Stir to combine. Bring to the boil. Simmer for 3 minutes. Remove from heat.
Step 2 of 7
Place spinach into a bowl and add enough boiling water to cover. Stand for 1 minute or until wilted. Drain and cool. Squeeze well to remove excess water. Finely chop and transfer to a bowl.
Step 3 of 7
Add mince, lemon rind and ricotta. Season. Roughly chop half the basil. Add to mince mixture and stir well to combine. Mix cornflour and 6 teaspoons of water to form a smooth paste.
Step 4 of 7
Cut lasagne sheets into 4 pieces. Lay half on a board. Place 1 teaspoon mince mixture into centre of each. Brush edges of pasta with cornflour paste. Top with remaining pieces and press to seal.
Step 5 of 7
Bring a saucepan of water to the boil. Add ravioli, in batches, and cook for 3 minutes or until they float.
Step 6 of 7
Meanwhile, reheat pasta sauce.
Step 7 of 7
Remove ravioli with a slotted spoon and divide between plates. Spoon sauce over and top with remaining basil. Serve with salad.
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