Zucchini Ravioli Gratin using a Aldi
(5)
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Dive into the delightful world of gratinated zucchini raviolis, where creamy indulgence meets the fresh crunch of zucchini! This dish is a tribute to the Italian culinary tradition that believes in layering flavors like a good novel layers its plot. Imagine biting into tender ravioli nestled between two layers of sautéed zucchini, all blanketed in a rich, cheesy cream that would make even the most stoic of cheese lovers shed a tear. Fun fact: Zucchini, originally from the Americas, made its way to Italy in the late 19th century and has since become a beloved staple in many pasta dishes. So not only are you serving up a plate of deliciousness, but you're also partaking in a historical journey—one cheesy bite at a time!
Ingredients
- 500 g Zucchini
- 2 Tablespoon(s) Olive oil
- 2 Pinch(es) Salt
- 2 Pinch(es) Pepper
- 1 Teaspoon(s) Garlic powder
- 250 g Fresh liquid cream
- 500 g Ravioli
- 1 Zucchini
- 50 g Grated emmental
Steps
Zucchini
- Sliced, and add 500 g of zucchini in a bowl.
- Add 2 tablespoon(s) of olive oil, 1 pinch(es) of salt, 1 pinch(es) of pepper, 1 teaspoon(s) of garlic powder in the bowl.
- Mix manual: 15sec / 0°C / Speed 3.
Ravioli Sauce
- Add 250 g of fresh liquid cream, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 2.
- Transfer the content of the food processor bowl in the bowl.
Final Assembly
- Preheat the oven at 200°C.
- Add 250 g of ravioli in a baking dish.
- Distribute 1 zucchini on a plate.
- Add 250 g of ravioli on the plate.
- Pour the content of the bowl.
- Sprinkle 50 g of grated emmental on the plate.
- Cook in the oven at 200°C during 20min.
- Let it cool for 5 minutes
- Serve Hot.
