Zucchini Ravioli With Chicken, Ricotta Spinach Recipe

There is nothing like a warm ravioli, try a twist on the classic with zucchini as an alternative to pasta.

The ingredient of Zucchini Ravioli With Chicken Ricotta Spinach Recipe

• 100g baby spinach
• 250g lilydale free range chicken mince
• 100g fresh ricotta
• 1 4 cup fresh continental parsley leaves finely chopped
• 20g 1 4 cup finely grated parmesan
• 2 tsp finely grated lemon rind
• 1 egg yolk
• 400g can cherry tomatoes
• 2 garlic cloves crushed
• 2 large zucchini thinly sliced lengthways see tip
• 55g 1 2 cup coarsely grated mozzarella
• 2 tbsp pine nuts

The Instruction of zucchini ravioli with chicken ricotta spinach recipe

• preheat oven to 190c 170c fan forced lightly spray a large baking dish with oil
• heat a frying pan over high heat cook spinach stirring for 3 5 minutes or until wilted remove from heat drain in a sieve and squeeze out moisture chop finely
• combine spinach chicken ricotta parsley parmesan lemon rind and egg yolk in a bowl season combine the tomatoes and garlic in a separate bowl season
• lay 2 zucchini slices slightly overlapping on a clean surface lay 2 more slices slightly overlapping at right angles to form a cross shape a quarter cupful of chicken mixture into a patty place in centre of cross fold over zucchini to form a parcel place seam side down in prepared dish repeat with remaining zucchini and chicken mixture to make 8 ravioli
• spoon tomato mixture around ravioli top with mozzarella and pine nuts bake for 30 minutes or until golden and cooked through season tip make sure to thinly slice the zucchini so you can fold up the parcels without the zucchini breaking use a mandolin if you have one

Nutritions of Zucchini Ravioli With Chicken Ricotta Spinach Recipe

fatContent: 298 511 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 6 5 grams saturated fat
sugarContent: 6 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 23 grams protein
sodiumContent: n a

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