It’s time again for the Recipe Swap, hosted by A Taste of Home Cooking! And, instead of swapping a specific recipe, this round is Blogger’s Choice, so I got to choose whatever recipe I wanted from my assigned blog, A Seasoned Greeting. I’ve been following Catherine’s blog for awhile now, and she has some great recipes. I made her panko crusted chicken with soy sauce glaze some time back, you may remember…so good! Go check it out for yourself!
As I’ve told you recently, I’m trying to incorporate more vegetarian dishes into my repertoire, so when I started browsing I had that in mind. Granted, I was limiting myself, but when I saw the title, I thought….zucchini – yum, ravioli – yum, dill sauce – SOLD!!! Now granted, seeing the title I initially thought it was going to be regular pasta ravioli with a zucchini filling, but the actual recipe was even better!! No pasta = no carbs! Yes, they are pan-fried, so that isn’t the healthiest, but hey…at least it’s vegetarian, right??
It took me no time at all to make these…I was able to prep, cook, photograph, and eat in less than 30 minutes. I had my oil a little too hot initially so one side got a little charred, but I fixed the temp and they turned out great. I will definitely be making these again, and without any charring next time!
Zucchini Ravioli with Dill Sauce
As seen on A Seasoned Greeting
- 2 zucchini
- Flour for dredging
- Plain or Italian blend bread crumbs for coating
- 1 egg whisked with dash of milk
- 1 cup ricotta cheese
- 1/4 cup Italian blend cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3-4 tablespoons EVOO for frying
For the Dill Sauce
- 8 oz plain yogurt
- 1/2 cup sour cream
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- dash salt
- Prepare the dill sauce by combining all the ingredients together in a small bowl , stirring to mix well. Refrigerate while preparing the ravioli.
- Cut zucchini length wise into thin slabs until you have 8 usable slabs (this can be a little tricky, but don’t worry about getting them perfect). Arrange two slabs to create a cross. Repeat to make 4 raviolis.
- In a bowl, combine the ricotta, Italian blend cheese, garlic powder, salt and pepper. Place about a tablespoon of the mixture onto the center of the zucchini cross. Fold bottom layers up and press into ricotta. It’s ok if part of the zucchini snaps, it’s more likely that will happen than not. Next, fold the other zucchini arms up, and use more ricotta cheese to hold it in place. Toothpicks are a good helper to hold them together while you prepare the rest.
- Heat the oil in a skillet over medium-high heat. Preheat your oven broiler, line a baking sheet with foil, and set aside.
- Remove toothpicks from the ravioli if you used them and dredge in the flour to cover all sides. Then, dip in the whisked egg and milk mixture. Finally, generously coat with the breadcrumbs.
- Place ravioli in the hot oil and cook about 2-3 minutes per side until golden and crispy. Place on the prepared baking sheet, sprinkle with a bit of the Italian cheese, and place under the broiler for 3-4 minutes until cheese has melted and is crispy.
- Remove from the oven and allow to cool for a few minutes, then top with the dill sauce and serve warm!