Zucchini pasta is very tasty, energizing and easy to prepare! After trying out zucchini pasta noodles, and loving it, we decided to try it a different way and make them into 'raviolis'. There were different recipes online but they were all grilled in order to keep the zucchini rolls closed to hold the 'stuffing'. We didn't want to cook them (or it would kill the enzymes) so we just used toothpicks to close them shut and we stuffed them with lightly fried oyster mushrooms, leeks, shallots, red onion and garlic! We topped them off with our homemade salsa/tomato sauce. Check out the recipe below for the Yellow Zucchini Ravioli assembly process. Our salsa tomato sauce recipe can be found here.
Yellow Zucchini 'Ravioli' Recipe/Assembly
Makes 6-8 'raviolis'
∙ 1 organic yellow zucchini
∙ 1 organic leek leaf (chopped and lightly fried)
∙ 1 organic shallot (chopped and lightly fried)
∙ 1/4 organic red onion (chopped and lightly fried)
∙ 2 organic garlic cloves (chopped and lightly fried)
∙ 1/2 cup of organic oyster mushrooms (chopped and lightly fried)
∙ sea salt
∙ organic black pepper
1. Using a mandoline tool, slice zucchini lengthwise and place slices on a plate. Set aside.2. Place your ingredients (onions, garlic and mushrooms) in a mixing bowl and mix well to create stuffing. Then divide into 6- 8 parts, depending on how many zucchini slices you have (2 slices per part, for 12 slices separate into 6 parts. This will ensure that you will not run out of the stuffing and that it is equally distributed in each ravioli.) Set aside.
3. On an empty plate place 2 zucchini slices over top of each other to create a cross.
4. Using a spoon, add 1 part of stuffing in the center of the zucchini slices where the cross meets.
5. Fold in the bottom layer (slice) first and then the top layer (slice) and place a toothpick to keep it from opening.
6. Repeat process until you have completed all your zucchini slices.
7. Top off pasta with salsa/sauce and enjoy!