Tuesday, January 10, 2012

Zucchini Ravioli with Dill Sauce

I'm not exactly sure where I saw this, I think it was on Foodgawker at some point, but I remember seeing a ravioli made of slabs of zucchini...what a cool idea! I did some searching around and this was pretty similar to it. I had an idea to stuff these with a simple ricotta and Italian blend cheese mixture, coat them in bread crumbs, fry them up and serve them with a fresh and cool dill sauce recipe from my Williams Sonoma Seafood cookbook. I was really please with how these came up! I love the crispness of the zucchini and the cheeses and the zucchini were such a great combination with the dill sauce.

Normally, I hate when step by step photos are included, but that really only applies when its a photo of a super easy or common technique...like melting butter in a pan, or stirring everything together. I just wanted to include two here to you can see what they look like when you fold the ends up. You can use the ricotta mixture as a glue, but I also needed to secure some with toothpicks for a few minutes until it held together on its own.

I served these at room temperature or just slightly warm since the dill sauce is a cold sauce. These would also be good to serve singly as an hors d'oeuvre.


Ingredients-Yielded 4 ravioli
-2 zucchini
-Flour for dredging
-Plain or Italian blend bread crumbs for coating
-1 egg whisked with dash of milk
-1 cup ricotta cheese
-1/4 cup Italian blend cheese
-1/4 teaspoon garlic powder
-1/4 teaspoon salt
-1/8 teaspoon pepper
-3-4 tablespoons EVOO for frying  

1. Cut zucchini length wise into thin slabs until you have 8 usable slabs. Arrange two slabs to create a cross. Repeat to make 4 raviolis.

2. In a bowl, combine the ricotta, Italian blend cheese, garlic powder, salt and pepper. Place about a tablespoon of the mixture onto the center of the zucchini cross. Fold bottom layers up and press into ricotta. Its ok if part of the zucchini snaps, mine did too. Just as long as part of them stay intact. Next, fold the other zucchini arms up, use more ricotta cheese as a glue...secure with toothpicks as needed. Set aside.
3. Preheat the EVOO of medium-high heat for frying. Dredge the zucchini ravioli (minus any toothpicks) in the flour making sure to cover all sides. Next, dredge in the whisked egg and milk mixture, and then finally coating with the breadcrumbs making sure it is generously covered.

4. Place zucchinis in frying pan, fry about 2-3 minutes per side until golden and crispy. Place on a baking sheet and sprinkle with a few teaspoons of more Italian blend cheese, place under the broiler for 3-4 minutes until cheese has melted and is crispy. Let cool. Top with dill sauce and serve at room temperature or slightly warm.


Dill Sauce
-8oz plain yogurt
-1/2 cup sour cream
-2 tablespoons chopped fresh dill
-1 tablespoon lemon juice
-dash salt

1. Combine all ingredients, serve chilled.


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