Nov 2

Nov 2 Courgette Ravioli

If you love ravioli but don't like all the wheat and carbs that come along with it you can give this a go. This impasta courgette ravioli takes a little time to make but it is more than worth the effort.

Courgette Ravioli Recipe

Courgette ravioli ingredients

Ingredients

4 large courgette

300g chicken mince

2 tbsp. olive oil

3 shallots, diced

3 garlic cloves, minced

200g mushrooms diced

6 slices of prosciutto

1 tsp. garlic powder

½ tsp. chicken seasoning

2 tsp. olive oil

Instructions

In a large frying pan fry off the chicken mince, garlic powder and chicken seasoning in the olive oil over a medium heat.

When the chicken is cooked, remove it from the pan and put it in a bowl then set it aside.

Sauté the shallots and garlic cloves over a medium heat until the shallots soften.

When the shallots are cooked, add them to the bowl with the chicken.

Cut the prosciutto slices into cubes and fry it off until it becomes crispy when cooked add it to the chicken.

Mix all of the ingredients in the bowl.

Split the mixture in half and blend half of the mixture in a food processor, you want it to have a paste consistency.

Add the paste mixture back to the rest of the chicken and mix it together again. It should be a very sticky mixture.

Use a mandolin to slice the courgettes into long ribbons.

Lay down 4 courgette ribbons in the shape of a cross, create a weave with the ribbons.

Spoon the filling into the centre of the courgette cross – the amount of filling will depend on how large the courgette ribbons are.

Fold the ends of the courgette up to cover the filling; you will need to use a toothpick to secure the ends of the courgette and keep the ravioli closed.

Place the ravioli on a lined baking tray; bake the ravioli for 20-25 minutes at 200 degrees C/ 400 degrees F