The vegetables for my zucchini ravioli were cooked in the oven, before being combined with mascarpone to make the filling. Served with a traditional butter sage sauce, this is a great meal for summer.
Head straight on to the Recipe For ♥ Zucchini Ravioli ♥
What do you call zucchini?
In South Africa, zucchini are known as baby marrows. This summer squash is called a courgette in some parts of the world, and in Italy they are zucchini. Unlike most Italian words which have a singular and plural, in Italian, the same word is used for both. So, don’t go and ask for un zucchino if you are out shopping! All members of the squash family grow on vines. This particular varietal are harvested when the seeds and skin are still soft, which means they can be eaten as is. Sadly here, we do not get zucchini with the flowers attached, which is what you will find often when shopping at food markets in Europe.
Let’s eat more vegetables!
We all know about the 5 a day campaign to get people to eat more vegetables. But have you ever thought about the variety of vegetables in your diet? Each vegetable offers its own source of nutrition. And so, we need to eat a broad spectrum of vegetables to get the most nutrients into our system. Courgettes offer a good amount of folate, potassium, Vitamin A and Vitamin C. During season we always have zucchini on rotation in our vegetable crisper. Dave cooks them in a variety of ways on the braai, and I will use them in most of my pasta dishes. Eating the rainbow helps us get a good variety, but I know we could still improve.
Zucchini Ravioli
When I have time, making fresh pasta is on top of my agenda. These zucchini ravioli came about as I had a batch of pasta to hand, and some baby marrows that needed using up. Ravioli are usually square, but as I had made two batches over two days, I wanted to make these round. That way, when I got around to writing up the recipe, I would remember which were which. I made these at the end of November which shows you how far ahead my recipe planning has been.
Take a look at this inspiring recipe for ♥ Zucchini Ravioli ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Zucchini Ravioli
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
See the links below for blog posts I published on March 18:
- 2022: Magic Chocolate Sauce
- 2020: Mo And Rose
- 2019: Vegan Magic Chocolate Sauce
- 2016: Win A VIP Pass To The Harfield Village Carnival
- 2015: Contact Dermatitis
- 2013: Coriander And Avocado Salad Dressing
- 2012: Use Leftovers: Something Savoury Challenge
Yep we call ’em zucchini here in australia due to all the Italian migrants in the 50s and 60s I think.
sherry
You are probably correct!
Like the sound of this
Thank you Sheree 🙂
We don’t get zucchini with the flowers in our super markets either. But one can for sure get some from the farmer markets and they are usually more expensive. These ravioli look droolworthy.
I would somehow prefer paying more to the farmer than a supermarket! Thanks for the compliment 🙂
Impressive! I have never made ravioli!
It is one of my favourite filled pastas to make 🙂
Well, I have always known these vegetables as zucchini and am very fond of them! Have never used them in ravioli but the idea does attract. As does your recipe! Oh, i fully agree about enjoying a wide variety of veggies as each colour already denotes different vitamins and minerals. My dislike for some reason is peas (love peapods!) and I am not that fond of pumpkin . . . but give me any of the Asian greens or mushrooms of any kind or . . . 🙂 !
Dave prefers that I don’t cook pumpkin! Which is a pity, as I love it 🙂
The options for ravioli filling are endless, and this is another great one. It looks delightful!
Thank you so much!
Sounds lovely Tandy! I’m a big fan of zucchini and they’re absolutely made to enjoy with pasta. But curiously I’ve never had them in ravioli. Will have to correct that omission pronto. Luckily they are coming back into season here.
I had a glut of them, otherwise I might never have thought of this recipe. Hope it meets with your approval 🙂
I’m all for more vegetables. This recipe looks amazing. Who wouldn’t love it.
This is right up your street, if you could make a GF version of course 🙂