MOZZARELLA RAVIOLI WITH CONFIT ZUCCHINI AND PECORINO PANGRATTATO
“FILLED PASTAS ARE ONE OF MY TOP SHORTCUT INGREDIENTS WHEN I WANT AN IMPRESSIVE DINNER IN A HURRY – AND THERE'S SO MUCH YOU CAN DO WITH THEM!”
@helena_marieee
SERVES 4
1/3 cup (80ml) extra virgin olive oil
1/2 tsp chilli flakes
1/4 cup sage leaves, finely chopped
500g zucchini, thinly sliced
4 garlic cloves, thinly sliced
500g store-bought fresh buffalo milk mozzarella ravioli (from gourmet grocers)
PECORINO PANGRATTATO
1/4 cup (60ml) extra virgin olive oil
2 cups (100g) fine sourdough breadcrumbs
30g pecorino, finely grated
1/2 tsp chilli flakes
Heat oil in a large saucepan over medium heat. Add chilli flakes and sage and cook, stirring continuously, for 1-2 minutes until fragrant. Reduce heat to low, add zucchini and garlic, then cover and cook, stirring frequently, for 20-25 minutes until very