Eggplant and Mozzarella Zucchini Ravioli

Hello everyone! Welcome to the blog section of my site
I’d love to share with you this amazing eggplant and mozzarella zucchini ravioli recipe that I recently tried out. It’s very easy to make, healthy and absolutely delicious! If you happen to be in the mood to eat pasta and don’t want to add a whole load of carbs to your diet, give this recipe a chance… you won’t be disappointed! You can make a Vegan version of this recipe by leaving the cheese out and by using an egg replacement.

Eggplant and Mozzarella Zucchini Ravioli

Serves 4

2 medium eggplant
2 large zucchini
1/2 cup of mozzarella or ricotta cheese
3 eggs
1 onion, chopped
4 garlic cloves, minced
1 can of San Marzano Plum tomatoes
1 teaspoon of sugar
1 bunch of fresh basil
Olive oil
Salt and Pepper
Lots of love

Instructions for the filling:
Preheat the oven to 350 degrees
Roast the eggplant until soft, let cool down
Remove the flesh from the eggplant and place in a bowl
Add the eggs and mozzarella and mix everything very well
Add salt and pepper to taste

Instructions for the Zucchini layers:
It is ideal to have a mandolin for this part of the recipe, but if you don’t have one
don’t get discouraged. You can still use a potato peeler or practice your knife skills.
Just be very careful!
Slice the zucchini in very thin and even layers, this is very important.
Add Salt and Pepper to taste to the zucchini

How to assemble:
If you have a square mold (it is not necessary but will help you a lot) place the zucchini layers
forming a cross. Place some of the filling in the middle. Very carefully bring the sides of the zucchini towards the center, making a nice square shape and making sure the filling doesn’t come out. Use a cooking brush to put some olive oil on top and place into a baking sheet.
Continue this process until done with filling.
Bake all the ravioli until golden brown

For the Tomato Sauce:
Sautee the chopped onion in olive oil until translucent
Add 2 minced garlic cloves
Add San Marzano plum tomatoes and mix well
Add salt and pepper to taste
To regulate acidity add a teaspoon of sugar or more if necessary
You can also add some water if sauce becomes too thick
Bring the heat to low until the tomatoes dissolve
At the very end add some chiffonade basil
Mix well

For the Green Sauce:
Bring a quarter pot of water to boil
Have a bowl full of ice and water next to you
Place the bunch of basil leaves into the boiling water
and immediately transfer into the iced water
with a hand blender mix the basil with garlic, olive oil salt and pepper

Plate and enjoy!

Please feel free to comment in the section down below and ask me any questions if you need!
I’d love to hear about how this recipe turned out for you and how much you love it, too!

Happy cooking and see you next time!






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