Zucchini and Feta Stuffed Ravioli with Cherry Tomato Sauce
Here’s my no cost dinner! I just emptied the fridge with everyday ingredients!
Fresh zucchini, feta cheese, cherry tomatoes and wontons! Dinner!
Ready, set, go!
I took the feta cheese out of the fridge to soften. I had about 5 ounces.
Then I blanched 2 medium sized zucchini which I had cut into circles. (To blanch: boil a pot of water and add the zucchini for 3 minutes). Drain and put into an ice bath (a bowl of ice water) for a few minutes to stop the cooking. Drain again and blot dry with a paper towel.
Next I chopped the zucchini into very small pieces and mixed with the softened feta. Added a pinch of salt and pepper and 1/4 teaspoon each of dried basil and oregano from my sister’s garden which she sends to me every year in my Christmas gift package.
I dug out the wonton wrappers I stashed in the back of the fridge a few weeks earlier (good intentions!), and dropped about 1 tablespoon of the zucchini/feta/herb mixture into the middle of each wrapper…20 in total.
One at a time, I moistened the four corners of each wonton with water. Often an beaten egg and water mixture is used for this step but I didn’t have an egg for this “empty the fridge” meal.
Then I folded them into a triangle and then folded them into a “diaper” (see photo). Moisten each fold with a bit more water to keep them from falling apart.
For the cherry tomato sauce I pre-heated the oven to 400 degrees. Put the whole container of cherry tomatoes on a foil lined sheet pan, mixed with a good pinch of salt and pepper and 1 tablespoon of olive oil.
Meanwhile, I put on a pot of water to boil for cooking the ravioli.
I cooked the tomatoes in the oven for 10 minutes.
And boiled the ravioli for about 7 minutes, just until they rose to the top of the pot then removed them with a slotted spoon.
I placed the ravioli onto a platter, then I removed the tomatoes from the oven which had become a “sauce” and topped the ravioli with it.
Added a little parmesan too!
Chef’s note: you can use other vegetables and cheeses for your ravioli. Whatever is in your fridge!