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.  rav-5

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!

Great dinner!

Chef’s note: you can use other vegetables and cheeses for your ravioli.  Whatever is in your fridge!



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