Zucchini ravioli filled with ricotta lemon spices

Light zucchini ribbon ravioli filled with lemony ricotta and sweet spices, offering a creamy and fresh contrast.

Ingredients

2 medium zucchini cut into thin ribbons

200g whole ricotta

Fine zest of an organic lemon

30g grated parmesan

2 tablespoons of olive oil

Salt and freshly ground pepper

1 clove of fine garlic, chopped

A few chopped fresh basil leaves

Instructions

1. Cut the zucchini into very thin longitudinal ribbons using a mandolin or a knife, lightly salt and leave to drain for 10 minutes.
2. In a bowl mix the ricotta, lemon zest, chopped garlic, parmesan and chopped basil.
3. On a work surface, place a ribbon of zucchini and place a small quenelle of ricotta at the bottom then roll to create a ravioli.
4. Heat a pan with 1 tablespoon of olive oil.
5. Arrange 3 to 4 ravioli per plate, top with a light drizzle of olive oil and sprinkle with a sprinkle of parmesan and fresh basil.

Variants

• Add truffle shavings if available to intensify the aromatic depth

Tips

• Do not overcook the zucchini ribbons; they must remain supple and slightly crunchy.