Veggie chipolata tray ba...
Not in the mood to cook, but still want to put something wholesome and delish on...
Prep 20 mins
Cooking 30 mins
We could say this gluten-free, seriously low crab veggie ravioli bake is perfect for meatless Mondays, but we love it so much, we’ll tuck into it anytime! Instead of pasta we use courgette ribbons to create plump ravioli pockets filled with ricotta, flavoured with lemon zest and nutmeg. Then into the oven the ravioli goes, topped with a seriously easy no-chopping 10-minute tomato sauce and a handful of mozzarella. Warm, cheesy-gooey perfection, and it just so happens to be packed with loads of good-for-you veg.
Place all the tomato sauce ingredients in a saucepan and cook for 10 minutes. Make the courgette ravioli while the sauce cooks. Simply place all the ingredients (except the courgettes) in a food processor and pulse until smooth. Use a veggie peeler to peel long ribbons of courgette. Overlap 4-6 (depending on how wide they are) courgette ribbons lengthwise and repeat horizontally so you end up with a cross. Place a tablespoon of the ricotta mix in the middle of the cross. Fold over the four sides so you have perfectly square ravioli pockets.
Place ravioli in an ovenproof dish, pour over sauce and top with mozzarella. Bake in a pre-heated 180 °C oven for 25-30 minutes until bubbly and golden. Serve piping hot with some crunchy green leaves dressed with extra virgin olive oil, a squirt of lemon, some capers or caper berries and edible flowers for the pretty. This is high summer on a plate.
Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley: http://www.melkkos-merlot.co.za