Peel the cucumber a little, cut in half lengthways and core. Chop the raisins.
Mix the ricotta, breadcrumbs, ground hazelnuts, raisins, lemon juice, a little chopped parsley, salt and pepper.
Pour the filling into the cucumber halves, cut diagonally into 3-4 cm wide pieces. Garnish with parsley and pine nuts, which have been roasted beforehand in a non-fat frying pan.