Zucchini 3 Cheese Ravioli With Baked Tomato Sauce | Donna Hay
Impress the family with this super delicious and easy gluten free zucchini 3-cheese ravioli with baked tomato sauce.
Keywords
- donna hay
- recipes
- cooking
- everyday fresh meals in minutes
- meals in minutes
- healthy recipes
- healthier recipes
- family favourites
- kid friendly
- vegetarian recipes
- packed with veg
- family meals
- midweek meals
- fresh
- gluten free pasta
- gluten free ravioli
Ingredients
- extra virgin olive oil, for brushing
- basil leaves, to serve
- 750g (1 lb 10 oz) cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 6 small sprigs of thyme
- ½ cup (125ml/4½ fl oz) chicken or vegetable stock
- 2 tablespoons red wine vinegar
- 1 tablespoon pure maple syrup
- sea salt and cracked black pepper
- 1½ cups (360g/12½ oz) fresh ricotta
- ½ cup (40g/1½ oz) finely grated parmesan, plus extra to serve
- 150g (5 oz) soft goat’s cheese
- 2 tablespoons chopped chives
- 6 zucchini (courgettes), thinly sliced on a mandoline
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