Courgette Raviolis Stuffed with Smoked Salmon & Manchego

Courgette Ravioli with Smoked Salmon & Manchego


  • 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


  1. Using your vegetable peeler, slice ribbons from your courgette lengthwise.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To fold, start with the left horizontal, then the top vertical, followed by the bottom vertical and finally the right horizontal.
  7. Repeat, until you have completed all your raviolis. The quantity of raviolis you have will obviously depend on the size of your courgette.
  8. 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.
  9. Sprinkle some poppy seeds on top to decorate and serve immediately. Enjoy!
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