Ravioli with zucchini sauce
Ingredients
| 30 g | Parmesan cheese, cut into pieces (approx. 3 cm) | |
| 1 clove | garlic clove | |
| 50 g | olive oil | |
| 300 g | zucchini, cut into pieces (2 cm) | |
| 1/2 tsp | 2.5 ml | ground black pepper |
| for boiling pasta | water, for boiling pasta | |
| 1 tsp | 5 ml | salt |
| 5 fillets | anchovy fillets in oil, drained | |
| 2 sprigs | fresh basil, leaves only | |
| 100 g | pouring (whipping) cream | |
| 500 g | fresh ravioli pasta (see Tips) |
Instructions
The source page provides only the ingredient list (a book screenshot); the method was not included. Prepare as a blended zucchini cream sauce: gently cook the zucchini with garlic, anchovy and olive oil, blend with Parmesan, basil, black pepper and cream, then toss with the boiled fresh ravioli. See the book's Tips for the ravioli.