Vegetarian ravioli with zucchini in blush sauce


1 lb. mini cheese ravioli,
4 tbsp. extra virgin olive oil,
1 small onion, chopped,
1 garlic clove, chopped,
2 medium zucchini, seeded and diced,
6 oz. tomato paste,
1 large spoonful of cream cheese,
1 large pinch dried oregano,
300 ml. drinking water,
sea salt and black pepper to taste.

Recipe: Boil the ravioli according to package directions. I usually boil them for about 3 minutes after they rise on top of the boiling water, or about five minutes altogether. In the meantime, heat the olive oil in a large heavy pan and saute the garlic and onion for 2 minutes. Add the diced green zucchini and saute for 3 minutes more. Add the tomato paste and the cream cheese, and stir well. Pour in the water and mix well. You can add a little more water, if needed, in order to achieve the desired consistency of the sauce. Add the dried oregano, and season to taste with salt and pepper. Strain the boiled ravioli and toss them with the sauce in the pan, until all the pasta is coated in the blush sauce. Serve immediately.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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