Zucchini Ravioli with Red Pepper Coulis ANDREW VIREN
Taproot Cider, Traverse City
RAVIOLI 4 zucchini 1 onion, diced ¼ cup olive oil 1 Tbsp minced garlic 1 tsp fresh thyme 1 cup fresh ricotta cheese or chevre 1 tsp salt ½ tsp pepper 1 cup microgreens RED PEPPER COULIS 3 bell peppers, roughly chopped 2 roma tomatoes, roughly chopped ¼ cup olive oil 1 clove garlic
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1 tsp salt 1 tsp apple cider vinegar
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DIRECTIONS Trim the ends off of zucchini. Using a mandoline, slice zucchini lengthwise into long ribbons about 1/8 inch thick. In a medium stockpot, add the ribbons to boiling water for about 1 minute or until zucchini is soft and pliable. Then, strain zucchini and rinse in cool water right away. Set aside. For the filling, sauté diced onions with olive oil until lightly browned, about 8 minutes. Add garlic, thyme, salt & pepper. Sauté a minute longer and place in a medium bowl and let cool slightly. Add ricotta or chevre to the onion mixture and stir to combine.
For the sauce, gently heat olive oil to a small sauce pot. Add the chopped red bell peppers and tomato, saute for 10 minutes or until the peppers look soft. Add garlic, salt, and vinegar. Place ingredients in a blender and puree on high speed until smooth. To assemble, take two of the zucchini ribbons and lay them over each other making an X. Place a spoonful of filling in each center and fold over the zucchini making a ravioli. Lay each ravioli, same side down in a lightly oiled baking tray and drizzle a little olive oil on top, repeat until all ravioli are made. Bake at 350° F for 10 minutes. Serve ravioli with red pepper coulis and garnish with micro greens!
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