This delicious antipasto is a "raviolo" made with strips of grilled zucchini, wrapped around a cheesy ricotta filling. It's very simple, quick, and easy to make!
Watch the Pasta Grammar video where we make this recipe here:
Makes 1 raviolo.
For this recipe, you will need:
1 large zucchini (or 5 lengthwise strips of one, see below)
1/2 cup (125g) ricotta
Salt
Fresh black pepper
Grated pecorino or Parmigiano-Reggiano cheese
A few fresh basil leaves
1/4 cup (60g) tomato purèe
1 tbsp. extra virgin olive oil
Slice the zucchini into lengthwise strips. Each should be about 1/4-inch (~1/2 centimeter) thick. You'll want five strips in total for one raviolo.
Bring a heavy pan (or better yet a grill pan like this) up to high heat on a stovetop. Lay the zucchini strips flat on the pan and grill on both sides until they begin to brown. Remove and set aside.
Meanwhile, mix the ricotta with salt, pepper and grated cheese to taste. Tear a few basil leaves into small pieces and mix these in as well. Separately, mix the tomato purèe with the olive oil and salt to taste.
Lay three of the zucchini slices flat on a clean work surface. They should run parallel with their edges slightly overlapping. Perpendicular to these, lay the remaining two strips across the original three in similar fashion. You should have a cross shape (see pictured).
Place a large scoop of the ricotta mixture in the center of the cross. You'll want enough to fill the raviolo but not too much to prevent the zucchini strips from wrapping closed.
Fold the top two strips closed around the ricotta and gently press them into the stuffing (they should stick a bit, helping them remain closed). Finish by wrapping the remaining three strips closed as well. Turn the raviolo over to keep the "seam" on the bottom.
Preheat an oven to 355 degrees F (180 C).
Spread a thin layer of tomato sauce in the bottom of a small baking dish or tray and gently place the raviolo on top. Spread the rest of the sauce over the raviolo and top it with a sprinkling of grated cheese.
Bake for about 15 minutes, or until the tomato sauce has thickened a bit and the cheese has melted. Top with a basil leaf (optional) and serve warm or cold (it's great the next day).
Buon appetito!