Spinach Zucchini Ravioli
If you have a meeting with friends or your family, this Spinach Zucchini Ravioli appetizer is ideal for making you look like a gastronomy master without complicating your life.
Ready to experience it?
Toast 1/3 cup of pine nuts in a pan where no oil needs to be added. Cook over low heat for a few minutes, until golden brown. Stir from time to time to prevent burning and to toast them evenly.
Add a little olive oil to a frying pan. Season with salt and pepper and sauté 8 oz. of spinach, which will reduce its volume noticeably.
In a bowl, mix 8 oz. of cream cheese, the sautéed spinach, the toasted pine nuts, and three basil leaves well chopped, until you get a smooth mixture.
Assemble the zucchini ravioli
Wash the zucchini and leave the skin on.
Cut them into thin slices. Ideally, use a mandolin, and if you don’t have one, you can cut them carefully with a sharp knife.
Sauté the zucchini strips lightly in a pan over medium heat on both sides for a minute with a little virgin olive oil, so that they soften and can be folded easily.
To assemble the packages, place two strips of zucchini in a cross. Add some of the mixture in the center and fold the strips inwards.
Place the ravioli on the baking tray, which you have previously greased, and sprinkle with Parmesan cheese.
Finally, grill the zucchini packets for 5 minutes. They will be ready when the cheese layer looks golden and crispy.
You will succeed with this fantastic recipe!
3 large zucchini
8 oz. of cream cheese
8 oz. of spinach
1/3 cup of pine nuts
Grated parmesan cheese
3 basil leaves
Virgin olive oil
Salt and pepper