Gluten-free zucchini ravioli filled with fresh goat cheese, smoked trout, and basil, then gently browned in a pan. Serve with tomato sauce or your sauce of choice.
893 kcal
58 g
9.3 g
70 g
117% RI
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Prepare the filling by mixing the fresh goat cheese with the basil, olive oil, salt, and pepper.
Cut the zucchini into wide ribbons using a vegetable peeler, then dice the remaining zucchini into small cubes.
Sauté the zucchini cubes in a pan with the olive oil and garlic clove.
Layer the zucchini ribbons, place the filling and a slice of smoked trout in the center, then fold the ravioli closed, starting with the bottom ribbons.
Gently brown the ravioli in a very hot pan with the olive oil.
For softer zucchini, cover and continue cooking over low heat.
Arrange the ravioli with the remaining zucchini cubes, burrata, basil, and pepper.
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9/9 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
Quick pizza dough for 6 pizzas: a supple dough that’s fast to make with a short knead, then a rest to build strength. Ideal for baking right away or letting ferment a bit longer for more flavor. Serve topped (e.g., margherita).
