A light summer version of a ricotta stuffed ravioli. We are using eggplant and zucchini to replace the pasta and to add some extra veggies to the meal.
Prep time: 20 min
Baking time: 20 min
Servings: 2
Ingredients
1 eggplant
1 zucchini
1 hand full of fresh basil
400 grams of marinara sauce
Spices of choice: s&p, chili flakes, oregano, garlic
1 batch of the Creamy Ricotta Spread from our book "The Radiant Table"
Instructions
Preheat your oven to 200 degrees Celsius
Make a batch of our “Creamy Ricotta Spread” which can be found in our cookbook here. Add half of the finely chopped basil to the ricotta
Slice the zucchini and/or eggplant lengthwise preferably with a mandoline slicer to get the slices as thin as possible
Grill the zucchini and eggplant slices in a pan with some olive oil until they are lightly colored (very shortly)
Fill a baking dish with your favorite marinara sauce
Lay two zucchini slices on top of each other in a cross shape and add 3 heaping tbsp of the ricotta in the middle. Fold the bottom slice over the ricotta and repeat with the top slices until you get a closed “package. Repeat until you have used up all the zucchini slices.
Now do the same for the eggplant slices. You could also make roll-ups like in the picture
Place all the ricotta- stuffed zucchinis and eggplants in the baking dish with the tomato sauce and top it off with the remaining basil. Season with salt, pepper, chili flakes, dried oregano or other spices of your choice
