Remember how I mentioned that I used to hate meat filled ravioli? Well, I still haven’t quite gotten over it, which is why I’ve stuck to making meatless ones so far. Some of the previous comments mention enticing fillings with meat, so I’m definitely more open to making them now. For this filling, I took advantage of some of the summer produce in season right now. If you want to add an extra kick to the filling, stir in a few sprinkles of shredded cheese (such as Parmesan, or Romano) before filling the pasta.
Don’t forget, I’m giving away a ravioli maker and mini rolling pin so you can make your own ravioli at home! The contest ends soon – on Monday, August 12th at 9:00 p.m. Eastern time. Follow the link and fill out the Rafflecopter form to enter. Have you thought of an interesting filling combination for your homemade ravioli?
- Prepare pasta dough according to the directions .
- While the dough is resting, make the filling. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the zucchini and garlic, and saute until zucchini has softened and has started to brown, stirring occasionally (about 7-10 minutes). Stir in corn and saute another 2 minutes. Remove from heat and stir in lemon zest. Season with salt and pepper to taste.
- Roll out pasta, fill, and seal. Drop in boiling water and cook for about 4-5 minutes. Serve with sauce of your choosing (I used a parsley-walnut pesto.)
This ravioli does not freeze well. Cooked ravioli will keep in the fridge for a few days, but will lose some of its vibrant color.