Following on from our Courgetti, in this dish we have once again used courgette in place of pasta. For these ‘raviolis’, instead of pasta dough, we have used thin slices of courgette to package up our filling. Not only do these courgette raviolis look impressive and sophisticated, but they are also packed full of flavour and health and a nice easier alternative to making pasta raviolis – if of course you are making them from scratch as opposed to just cooking store bought. This tapa can be an exciting starter or even served as main course, as these little packages are surprisingly filling. We have opted to stuff them with a mixture of smoked salmon and manchego cheese which is a delicious combination. To make the courgette wraps, all you need is a vegetable peeler to slice very thin ribbons of the courgette. Then fold them around the filling as follows:
Courgette Raviolis Stuffed with Smoked Salmon & Manchego
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Cuisine: Tapas
Ingredients
- 1 large organic courgette
- 125g smoked salmon
- 150g Manchego cheese
- 1 tin of smoked salmon pâté
- 1 tsp olive oil
- dried oregano, pinch
- poppy seeds for decoration
- salt and pepper to taste
Instructions
- Using your vegetable peeler, slice ribbons from your courgette lengthwise.
- Add olive oil to your griddle pan and cook the courgette slices for about 1 minute each side. Be careful not to over cook. As the slices are very thin, they can easily burn. They are also nicer if you don’t cook them too much and are left a little al dente. Once ready, set to one side.
- Now we can prepare the ingredients to stuff our raviolis. Dice or cube your smoked salmon (about 1 cm pieces). Then slice your Manchego into triangles. The size of your triangles will depend how big your courgette slices are, but you want to try and fill the centre of the raviolis as much as you can.
- Now to assemble. As per the steps shown above, on a plate or chopping board, lay 2 courgette slices on top of each other to create a cross.
- In the centre put some smoked salmon, a slice of your Manchego and then a teaspoon of smoked salmon pâté. Cover with another slice of Manchego and then sprinkle with oregano.
- To fold, start with the left horizontal, then the top vertical, followed by the bottom vertical and finally the right horizontal.
- Repeat, until you have completed all your raviolis. The quantity of raviolis you have will obviously depend on the size of your courgette.
- Put your courgette parcels on a baking tray and heat them in the oven, for about 5 to 10 minutes at 180C, to melt the manchego.
- Sprinkle some poppy seeds on top to decorate and serve immediately. Enjoy!
