Zucchini Raviolis with Herby Burst Cherry Tomatoes
Zucchini Raviolis with Herby Burst Cherry Tomatoes. Raviolis are fun and all but have you ever tried putting a summer twist on you’re average ravioli?! These are super easy and super delicious. All the summer zucchini, all the summer tomatoes, all those fresh herbs and that creamy, cheesy ricotta filling. And don’t forget the wine…it’s still a ravioli, you know?!
The lighter, more refreshing version of raviolis for hot summer nights. A little different than your average, maybe a bit heartier…ish, and loaded with tons of summer herbs and veggies. I love a good twist on classic dishes. This take on raviolis is super fun and super delicious. I could probably argue things I love more about this dish over classic pasta raviolis. But then again classic raviolis are classic raviolis after all.
But these definitely hold a good fight against a classic ravioli for a veggie lover like me. All that zucchini with the creamy, cheesy ricotta, mozzarella, and basil filling. And then all those bursting, vibrant cherry tomatoes roasted in a balsamic and herby white wine sauce. SO good you guys. And the best part? Super simple. Perfect for when you’re finished a long day of work.
By the way a little update on the week. I am still at the beach and totally loving it. This is my first time working the entire week from the beach and the vibes are amazing. I get to sit out on the deck with the views, the sun, and the sound of the ocean while I work. There’s nothing better. Then I get to cook dinner…my favorite part of the day. A little wine, a little beach music, and a little summertime cooking. Not a bad life to be living in the summer, you know?
I am always dying to get back to the beach on the weekends, but this week I can just enjoy the beach life the whole week. Without the days off though of course. But anyway, cheers to that !! And stayed tuned for more of my beach week eats !!
Ingredients
2 cups cherry tomatoes
2 tablespoons fresh thyme leaves
1/4 cup oil olive
1/4 cup white wine
1 tablespoon balsamic vinegar
salt, pepper, and red pepper flakes
1 - 2 large zucchinis
1 cup ricotta cheese
2/3 cup shredded mozzarella
1/3 cup whole milk
fresh basil leaves + more for serving
Ingredients
Preheat the oven to 425 degrees. In a large baking dish add the cherry tomatoes, thyme leaves, olive oil, white wine, and balsamic vinegar. Toss to combine. Season with salt, pepper, and red pepper flakes. Transfer to the oven and bake for 10 minutes or until tomatoes burst. Remove from oven and set aside.
Meanwhile make the zucchini raviolis. Using a mandolin slice the zucchini into 1/4 inch ribbons. Line them on a kitchen towel and sprinkle them with salt. Let the zucchini slices sit for 5 minutes then dab with paper towels to remove the excess water.
In a medium bowl, add the ricotta, mozzarella, milk, and sliced basil leaves. Stir to combine. Season with salt and pepper.
Assemble the raviolis. Take 3 of the zucchini ribbons and lay them in a star shape. Place 1 tablespoon of the ricotta filling and fold the zucchini ends over the cheese. Repeat with the reaming zucchini ribbons and filling.
Place the raviolis seam side down over the tomatoes and the sauce. Drizzle the raviolis with oil oil and season them with salt and pepper. Return to the oven and bake for another 10 minutes or until raviolis are heated through. Serve topped with fresh basil leaves.
