Roasted Courgette Ravioli with Burrata

• porções: 4
• tempo ativo: 20 min
• tempo total: 40 min

Ingredientes

2 medium courgettes

1 small yellow onion

1 garlic clove

2 tbsp olive oil

½ tsp dried basil

½ tsp dried thyme

¾ tsp salt

Freshly ground black pepper

500 g lemon ricotta ravioli (2 × 250 g)

50 g Parmesan, finely grated

100–150 ml pasta cooking water

2 burratas, about 125 g each

20 g pine nuts

Fresh basil, optional

Instruções

Preheat the oven to 220°C conventional / 200°C fan.

Cut 1½ courgettes into chunks. Peel the onion and cut it into wedges. Peel the garlic.

Put the courgette chunks, onion and garlic on a baking tray. Drizzle with 1 tbsp olive oil and season with the basil, thyme, about ½ tsp salt and plenty of black pepper.

Roast for 25–30 minutes, turning halfway through, until the courgette is very soft and browned around the edges and the onion is caramelised.

Meanwhile, cut the remaining ½ courgette into thin rounds or half-moons.

Heat the remaining 1 tbsp olive oil in a large frying pan over medium-high heat. Add the sliced courgette in a single layer and season lightly with salt and pepper.

Fry for about 2–3 minutes per side, until golden-brown and caramelised while still holding its shape. Transfer to a plate and keep for serving.

Toast the pine nuts in a dry pan for 2–3 minutes until golden. Set aside.

Cook the ravioli according to the package instructions. Before draining, reserve about 200 ml pasta water.

Transfer the roasted courgette, onion and garlic to a blender. Add 40 g Parmesan and 100 ml pasta water.

Blend until completely smooth and silky. Add another splash of pasta water as needed until you have a creamy, flowing sauce that will easily coat the ravioli. Taste and adjust the salt and pepper.

Pour the sauce into a large frying pan over low heat. Add the cooked ravioli and gently toss to coat. Loosen with a little more pasta water if necessary.

Divide between four shallow bowls and arrange the pan-fried courgette slices over the ravioli.

Cut or tear both burratas in half and place ½ burrata on each portion.

Finish with the toasted pine nuts, remaining Parmesan, plenty of freshly cracked black pepper and fresh basil if using.

Nutrição

• Tamanho da Porção: 320 g
• Calorias: 510 kcal
• Gordura Total: 27 g
• Gordura Saturada: 12 g
• Gordura Insaturada: 14 g
• Gordura Trans: 0.5 g
• Colesterol: 60 mg
• Sódio: 750 mg
• Carboidrato Total: 50 g
• Fibra Dietética: 5 g
• Açúcares Totais: 7 g
• Proteína: 22 g