Zucchini "Ravioli" with Spinach and Tomatoes by @udibarkan

50 min

4 servings

🥒

4

Zucchini

🧀

250 g

Ricotta cheese

🫒

4 tbsp

Olives

🌱

120 ml

Pumpkin seeds

🥬

150 g

Spinach

🫙

1 tbsp

Sumac

🫒

3 tbsp

Olive oil

🧂

1 tsp

Salt

⚫

Black pepper

🧄

4 cloves

Garlic

🌿

Basil stems

🌶️

1

Red chili pepper

🍅

700 ml

Passata

🍬

1 tbsp

Sugar

💧

120 ml

Water

🧈

Butter

🧀

50 g

Semi-hard cheese

🌿

Basil leaves

  1. Preheat

    Preheat the oven to 220°C on turbo mode.

  2. Combine
    • Ricotta cheese
    • Olives
    • Pumpkin seeds

    Combine ricotta, olives, pumpkin seeds, cooked spinach, sumac, salt, and pepper, and mix well to make the filling.

  3. Place
    • Zucchini

    Place 2 slices of zucchini in a cross pattern, top with a tablespoon of filling, fold over to close, and set aside.

  4. Heat
    • Olive oil
    • Garlic
    • Basil stems

    Heat olive oil and sauté the garlic, basil stems, and chili.

  5. Add
    • Passata
    • Sugar
    • Salt

    Add the passata, sugar, salt, and water, bring to a boil, and cook for 5 minutes.

  6. Arrange
    • Butter
    • Olive oil

    Arrange the ravioli in the pan and top with olive oil and butter cubes.

  7. Roast
    • Semi-hard cheese

    Roast for 15 minutes, add the cheese and bake for 5 more minutes until golden brown.

  8. Garnish
    • Basil leaves
    • Olive oil

    Finish with basil and olive oil.

Zucchini "Ravioli" with Spinach and Tomatoes by @udibarkan

50 min

4 servings

🥒

4

Zucchini

🧀

250 g

Ricotta cheese

🫒

4 tbsp

Olives

🌱

120 ml

Pumpkin seeds

🥬

150 g

Spinach

🫙

1 tbsp

Sumac

🫒

3 tbsp

Olive oil

🧂

1 tsp

Salt

⚫

Black pepper

🧄

4 cloves

Garlic

🌿

Basil stems

🌶️

1

Red chili pepper

🍅

700 ml

Passata

🍬

1 tbsp

Sugar

💧

120 ml

Water

🧈

Butter

🧀

50 g

Semi-hard cheese

🌿

Basil leaves

Preparation Steps

  1. Step 1/8

    Preheat the oven to 220°C on turbo mode.

  2. Step 2/8

    Combine ricotta, olives, pumpkin seeds, cooked spinach, sumac, salt, and pepper, and mix well to make the filling.

    🧀Ricotta cheese
    🫒Olives
    🌱Pumpkin seeds
    🥬Spinach
    🫙Sumac
    🧂Salt
    ⚫Black pepper
    🥣Mixing bowl
    🥄Spoon

  3. Step 3/8

    Place 2 slices of zucchini in a cross pattern, top with a tablespoon of filling, fold over to close, and set aside.

    🥒Zucchini
    🥄Spoon

  4. Step 4/8

    Heat olive oil and sauté the garlic, basil stems, and chili.

    🫒Olive oil
    🧄Garlic
    🌿Basil stems
    🌶️Red chili pepper
    🍳Pan

  5. Step 5/8

    Add the passata, sugar, salt, and water, bring to a boil, and cook for 5 minutes.

    🍅Passata
    🍬Sugar
    🧂Salt
    💧Water
    🍳Pan

  6. Step 6/8

    Arrange the ravioli in the pan and top with olive oil and butter cubes.

    🧈Butter
    🫒Olive oil
    🍳Pan

  7. Step 7/8

    Roast for 15 minutes, add the cheese and bake for 5 more minutes until golden brown.

    🧀Semi-hard cheese
    🧀Grater
    🍳Pan

  8. Step 8/8

    Finish with basil and olive oil.

    🌿Basil leaves
    🫒Olive oil

Composition

Ingredients

Types

Vegetables, Dairy, Seeds, Spices, Oils, Herbs, Sweeteners, Liquids

Ingredients

Zucchini, Ricotta cheese, Olives, Pumpkin seeds, Spinach, Sumac, Olive oil, Salt, Black pepper, Garlic, Basil stems, Red chili pepper, Passata, Sugar, Water, Butter, Semi-hard cheese, Basil leaves

Notes

Zucchini (sliced thin using a peeler), Olives (chopped), Spinach (cooked for 1 minute in the microwave), Olive oil (for the filling, no amount given, for the tomato sauce), Salt (to taste, for the filling, for the tomato sauce), Black pepper (to taste, for the filling), Garlic (sliced), Basil stems (chopped, amount not given), Red chili pepper (sliced), Passata (100% tomato sauce), Sugar (for the tomato sauce), Water (for the tomato sauce), Butter (cubes, before roasting, amount not given)

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Low-Carb, Nut-Free, soy-free, Vegetarian, Gluten-Free

Calories

340 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 18g, Fat: 24g, Fiber: 4g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 280mg, Iron: 2.5mg, Magnesium: 60mg, Potassium: 650mg, Sodium: 760mg, Zinc: 1.8mg

Vitamins

Vitamin A: 350µg, Vitamin C: 22mg, Vitamin K: 80µg

Preparation

Time Information

Preparation

25 minutes

Cooking

25 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Peeler, Mixing bowl, Pan, Spoon, Grater

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@udibarkan

Origin

Cuisine

Mediterranean

Geographic

Israel, Middle East

Various

Aspect

Texture

Tender, Melty, Saucy, Creamy

Flavors

Savory, Garlicky, Tangy, Herby

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

cooked leftovers : 2-3 days (store in an airtight container,reheat in oven or microwave before serving), unbaked assembled ravioli : 1 day (cover tightly,bake just before serving)