Zucchini Ravioli

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These are perfect to make ahead and freeze if you want to enjoy zucchini in winter

Recipe Category: Italian, Vegetarian

Makes enough for: people

Ingredients

300 g zucchini, plus 1 extra for garnish, cut in half lengthwise
olive oil for drizzling
dried thyme for sprinkling
200 g 00 flour, plus extra for dusting
5 mls olive oil
2 eggs
0.625 mls fine salt, plus extra for cooking
125 g mascarpone
salt and freshly ground black pepper to season
50 g butter
10 sage leaves
2.5 mls lemon juice

Method

Preheat the oven to 180° Celsius
Place the zucchini cut side up onto a baking tray
Drizzle with olive oil and season with dried thyme
Place into the oven and bake for 30 minutes
Place the flour, olive oil, eggs, and salt into a stand mixer bowl
Using a dough hook, bring the flour together, then knead for 10 minutes
Remove the dough from the bowl, shape into a ball and wrap tightly with clingfilm
Place into the fridge for 30 minutes
Remove the baking tray from the oven and set aside to cool
When completely cool, place all but two halves of the zucchini into a blender with the mascarpone
Season generously then blend until smooth (or to the consistency you would like)
Slice the leftover zucchini to use as garnish
Remove your pasta dough from the fridge, dust with flour, and divide in two
Laminate each piece of dough and then roll out the #7 on your pasta roller (if it goes up from 1 to 8)
Place one sheet of the dough on a lightly dusted surface and dollop the zucchini mix on, in spaced intervals
Brush water between each dollop and along the edges, then carefully place the second sheet on top
Press the dough down firmly around each dollop then cut out circles, using a pasta cutter
Set aside on a flour dusted tray while you bring a large pot of water to the boil
While waiting for the water to boil, place the butter into a frying pan and allow to melt over a gentle heat
When the water is boiling, season it with salt and then carefully drop the pasta into the water
When the water comes back to the boil, set a timer for 2 minutes
Increase the temperature of the butter and add the sage leaves
When the timer goes off, add a little of the pasta water to the butter, together with the lemon juice and some salt
Stir to emulsify then carefully remove the ravioli from the water with a slotted spoon and add to the butter
Swirl to combine, then serve with the zucchini garnish