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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