Goat Cheese Ravioli with Zucchini and Rosemary
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 packs ravioli with fresh goat cheese filling
- 1 large zucchini
- 100 ml cream
- 100 ml milk or cream
- 1 teaspoon honey
- 1 tablespoon mascarpone
- 2 stalks rosemary, fresh
- thyme
- butter
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- First add water with enough salt for the ravioli and cook the pasta in it for 1 - 2 minutes shorter than what is written on the package.
- Cut the zucchini into thin, wide slices with a peeler. Just peel the zucchini down to the core and turn the zucchini 90 ° and peel the core again. You can also shorten the long strips a bit after peeling if the strips are too long for you.
- For the sauce, stir the cream with the honey and mascarpone, a little milk (to prevent the cream from becoming too stiff too quickly) and pasta water and season with salt. I always use a glass with a screw cap, e.g. a clean pasta sauce glass) and shake everything.
- Fry the zucchini with the rosemary and thyme in a pan and add the pasta. Fry everything nicely and pour the sauce over it. Let everything simmer for another 2-3 minutes and season with salt and pepper.
- Remove the rosemary stalks before eating.
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