Ricotta and Goats Cheese Zucchini Ravioli in a Roasted Tomato Sauce

You have to try this amazing vegetarian recipe:Ricotta and Goats cheese zucchini ravioli in a roasted tomato sauce. Enjoy it with a glass of De Grendel Sauvignon Blanc.

Servings: 6 | Prep-time: 15 minutes | Cook-time:  35 minutes

Ingredients

• 6 exotic tomatoes, sliced (or 3 large heirloom tomatoes)
• 1 ½ cups cherry tomatoes
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 handful of basil, roughly chopped
• salt and pepper
• 4 large zucchinis
• 1 cup ricotta cheese
• 1/2 cup crumbled goats’ cheese
• 1/2 cup of parmesan cheese
• 1 handful of fresh basil, finely chopped

Method 

1. Preheat the oven to 200 degrees C.
2. In a baking dish, layer the sliced tomatoes, garlic, and cherry tomatoes.
3. Drizzle with the olive oil and some salt and pepper. Then add the chopped basil.
4. Mix to combine and bake for 15 minutes or until the tomatoes begin to burst.
5. To make the ravioli. Thinly slice the zucchini length ways using a mandolin then lay them on a paper towel and sprinkle with salt.
6. In a bowl, combine the cheeses, the rest of the basil, and a pinch of salt and pepper.
7. Pat the zucchini strips dry and then lay them in a star shape (start with 1 strip, then add another on top to make a X and then repeat with another two strips.)
8. Spoon 1 tbsp of the filling into the centre of the X
9. Bring the ends of the zucchini together, laying them over the cheese to cover it.
10. Repeat with the remaining filling and zucchini.
11. Once the tomatoes have burst remove from the oven and place the ravioli in the sauce.
12. Drizzle with some olive oil and then bake for 15-20 minutes until tender and soft.
13. Remove from the oven and sprinkle with some basil and some parmesan and enjoy with a glass of De Grendel Sauvignon Blanc!