Description
Experience the vibrant flavors of summer with this delightful Pesto Cheese Zucchini Ravioli with Burst Tomatoes. Fresh zucchini encases a creamy ricotta and basil pesto filling, topped with juicy cherry tomatoes that burst with flavor. Perfect for family gatherings or casual dinners, this dish brightens any occasion while being easy to prepare and customize based on your favorite seasonal ingredients.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup whole milk ricotta cheese
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1/4 cup freshly grated Parmesan cheese
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Wash zucchinis and slice them into thin strips (about 1/8-inch thick) using a mandoline or knife.
- In a bowl, combine ricotta cheese and pesto; season with salt and pepper.
- Assemble ravioli by placing a spoonful of filling between two zucchini slices, sealing gently.
- Heat olive oil in a skillet over medium heat. Cook halved cherry tomatoes until they burst (about 5 minutes).
- In another skillet, heat more olive oil and sauté ravioli until golden brown on both sides (3-4 minutes per side).
- Toss cooked ravioli with burst tomatoes in the skillet for about two minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2 ravioli (150g)
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg