INGREDIENTS
- 2 zucchine (courgette)
- 1 egg
- 250 g ricotta
- 100 g parmigiano
- 50 g mozzarella
- passata di pomodoro
- 70 g bresaola (10 slices)
- thyme
- rosmary
- origano
- salt
- passata di pomodoro
GO AND MAKE IT!!
- Slice the Zucchini lenghtwise into thin slices with a mandoline slicer or a vegetable peeler.
- For the filling combine the ricotta with the egg and the parmigiano. Season the filling wih thyme, origano a bit of salt.
- Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, so that they form a cross.
- Put the bresaola over the Zucchini stripes and add about 1 teaspoon of the filling in the center. Bring the ends of the strips together to fold over the center, working one side at a time. Turn ravioli over and place in the baking dish seam-side down. Once you finished all the zucchini faghottini, put some passata over and on side of the zucchini. Add some mozzarella & Parmigiano on top.
- Bake the zucchini faghottini for about 40 minutes until the mozzarella on top starts to melt.
- zucchini ravioli by delish
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