Cheesy Zucchini Ravioli
Servings - 4
INGREDIENTS
Oil - 2 tablespoons
Garlic - 1 tablespoon
Onions - 25 grams
Green bell pepper - 40 grams
Yellow bell pepper - 50 grams
Red bell pepper - 50 grams
Mushrooms - 40 grams
Blanched spinach - 130 grams
Paneer - 80 grams
Cream cheese - 2 tablespoons
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Oregano - 1 teaspoon
Chilli flakes - 1 teaspoon
Oil - 1 tablespoon
Garlic - 2 teaspoons
Chilli flakes - 1/2 teaspoon
Onions - 25 grams
Tomato puree - 400 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Oregano - 1 teaspoon
Sugar - 1 teaspoon
Mozzarella cheese - 25 grams
PREPARATION
1. Heat 2 tablespoons oil in a pan, add 1 tablespoon garlic and sauté for 30 seconds.
2. Add 25 grams onions and cook until the color changes.
3. Add 40 grams green bell pepper, 50 grams yellow bell pepper, 50 grams red bell pepper, 40 grams mushrooms, 130 grams blanched spinach, and 80 grams paneer. Mix well and cook for 2 - 3 minutes over medium heat.
4. Add 2 tablespoons cream cheese and mix well.
5. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon oregano, and 1 teaspoon chilli flakes. Mix well to combine, cook for 1 minute and remove from heat.
6. In another pan, add zucchini strips and roast them for 1 minute over medium heat. Remove from the pan and place 2 roasted zucchini strips horizontally, then 2 strips vertically over the horizontal ones.
7. Add some prepared veggie mixture on it, then fold it first horizontally and then vertically to cover the mixture (see video).
8. Heat 1 tablespoon oil in a pan, add 2 teaspoons garlic and 1/2 teaspoon chilli flakes. Sauté for 30 seconds.
9. Add 25 grams onions and cook until the color changes.
10. Add 400 grams tomato puree, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon oregano, and 1 teaspoon sugar. Mix well to combine, cover and cook for 5 - 7 minutes.
11. Add the prepared zucchini ravioli and sprinkle 25 grams mozzarella cheese over it. Cover and cook for 5 minutes.
12. Remove from heat.
13. Serve.
