Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove the rosemary stalks before eating.