Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 800grams tomatoes cherry in tomato juice
- 2 cloves garlic, thinly sliced
- 1/2 bunch basil, leaves picked
- 250grams fresh ricotta, crumbled
- 2tablespoons Woolworths basil pesto
- 40grams parmesan, finely grated
- 3 large zucchini, cut into 3mm-thick slices
- 1tablespoons pine nuts
Description
These zucchini 'ravioli' will be sure to please. Filled with basil pesto, ricotta and parmesan and baked in a rich tomato sauce, they’re a dinner winner.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Place tomatoes, garlic and half of the basil in a large round baking dish and stir to combine. Season with pepper.
Step 2 of 4
Combine ricotta, pesto and half of the parmesan in a small bowl. Season with pepper.
Step 3 of 4
Arrange 4 zucchini on a flat surface, overlapping in centre, to form an 8-pointed star. Place 1 tbs ricotta mixture in centre of star, then fold zucchini over filling to cover. Nestle ‘ravioli’ in tomato mixture. Repeat with remaining zucchini and ricotta mixture to make a total of 8 ‘ravioli’.
Step 4 of 4
Bake for 25 minutes or until zucchini is cooked and sauce is bubbling, scattering over pine nuts in last
5 minutes of cooking. Serve topped with remaining basil and parmesan, and season with pepper.
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