Courgette Ravioli


  • 3 large courgettes (to make 12 courgette sheets)

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 100 g mushrooms, thinly sliced
  • 100 g baby spinach leaves
  • 100 g ricotta cheese (or 100 g Almond Milk Ricotta)
  • Salt and freshly ground black pepper
  • 350 g jar tomato and herb pasta sauce
  • 10-12 orange or red cherry tomatoes
  • Grated Parmesan, to serve (or Vegan Parmesan)
  • Fresh basil leaves, to garnish


  1. To prepare the courgette ravioli filling, heat 1 tbsp of the olive oil in a frying pan. Add the onion and fry for 3-4 minutes then add the garlic and fry for a further 2-3 minutes. Add the mushrooms and cook for a further 3-4 minutes, stirring, until tender. Stir in the spinach and cook for 1 minute until just wilted. Remove the pan from the heat and cool for 5 minutes then stir in the ricotta and season with salt and freshly ground black pepper.
  2. Cut the courgettes into 6-7 cm chunks and spiralise into sheets using Zyliss SpiraSlice sheet blade. Cut the sheets into 20cm long pieces – you’ll need 12 of these.
  3. Preheat the oven to 200°C/180°C fan/ Gas Mark 6. Divide the tomato pasta sauce between two small ovenproof dishes (or one large one) and place on a baking sheet.
  4. To make the ravioli, place one courgette strip lengthways on a board. Top with a second courgette sheet, placed widthways on top to form a cross shape. Place a heaped spoonful of the filling in the centre of the ‘cross’ then fold the four end strips of courgette over to enclose the filling and make a square parcel. Repeat to make 6 parcels in total. Turn each ravioli parcel over and place 3 in each baking dish.
  5. Scatter over the cherry tomatoes and drizzle with the remaining oil. Season with freshly ground black pepper and bake in the preheated oven for 30-35 minutes until just golden and bubbling. Serve sprinkled with Parmesan and garnished with basil leaves.