Zucchini Ravioli
1 hour Recipe Yield:
8 servings Difficulty:
Medium recipe
Zucchini ravioli is a recipe for raw foodists, in Italy such recipes (snacks) are called antipasti and are very popular. Dill can be replaced with parsley, basil can be added, nuts can also be used with the addition of pine nuts. Experiment, don't be afraid.
Recipe Ingredients
Cooking Recipe
The recipe for zucchini ravioli is very much like an Italian appetizer called antipasti. Wash the squash or zucchini and remove the skin with a vegetable peeler. In no case do not throw out the peel, you will still need it. Slice the zucchini into thin slices.
Place the cut peel, dill, nuts, spices in a blender and chop. Due to the oil that the nuts will secrete, the mass will be tender and plastic. The sumac will give a slight sourness that will give the ravioli its brightness.
Put zucchini circles on a prepared flat plate, a small amount of filling on top and cover all this beauty with another zucchini circle. Slightly flatten, squeeze.
To make the ravioli “play” with paints on a dish, sprinkle sumac on top. Zucchini ravioli are ready to serve with tomato sauce or just drizzle with extra virgin olive oil.