This weekend I have rejoined 100% to culinary issues and I have been working on a lot of vegan recipes for you. To start the week with a good taste in your mouth, I’ll show you the recipe for these courgette ravioli stuffed with mushroom pâté and accompanied by a plum and wine sauce that is a delight for the palate.

Zucchini ravioli stuffed with mushroom pate and plum sauce

Ingredients
For ravioli:
  • 1 large zucchini < / li>
For the filling:
  • 150 gr. of mushrooms
  • ½ onion
  • 30 gr. of roasted hazelnuts
  • Salt
  • White pepper
For the sauce:
  • 150 gr. of prunes
  • 40 gr. of onion
  • 1 clove of garlic
  • 250 ml. of vegetable broth
  • 20 ml. of red or port wine
  • 1 tbsp Modena Vinegar Concentrate

Preparation
First we prepare the ravioli filling:
  1. Chop the onion and clean the mushrooms. In a hot pan, add a little oil and brown the onion, add the mushrooms and let them fry together with the onion.
  2. Crush the onion and the fried mushrooms with hazelnuts. Add salt and white pepper.
Now we prepare the sauce
  1. Chop the onion and We minced the garlic. In a small saucepan, fry the onion. When it is golden add the garlic. Next, we add the broth, the wine, the Modena vinegar concentrate and the plums. Cover the saucepan and let it cook over low heat for about 20 minutes, until the plums are very tender. The liquid should not reduce completely.
  2. Remove the plums from the sauce, but leave a couple in the saucepan to finish the sauce! Crush the plums that we have reserved in the saucepan, with the onion, garlic and liquid. As a result, we will have a thin and full-bodied sauce.
We assemble the ravioli:
  1. Now that we have the filling and sauce, it’s time to make the ravioli. With the help of a mandolin or a wide peeler, cut the courgettes into very thin slices. To form the ravioli, we put one sheet on top of the other in the shape of a cross. Place a good portion of the filling in the center and close as if it were a package.
  2. When we have all the ravioli assembled, pass them through the pan with a little oil, just enough time for the ravioli to take on a little color.
  3. We serve the zucchini ravioli accompanied by the plums and the hot sauce.
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