Creamy Mote with Sundried Peaches
Italian Zucchini Ravioli
| By : |
This cooking enthusiast has always been linked to the world of gastronomy, through her family.
| Cook Time | 6 Minutes |
| Servings |
2 Servings
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Ingredients
- 2 large zucchini
- ½ lb (250 g) boneless chicken breast very finely diced (you can substitute ground beef, ricotta, mushrooms, or shrimp)
- 7 oz (200 ml) natural tomato sauce preferably canned diced or passata
- Parmesan cheese for gratin
- olive oil
Chicken seasonings:
- 1 tsp oregano
- 1 tsp salt
Sauce seasonings:
- 1 pinch of pepper
- ½ tsp cinnamon
- 1 tsp salt
- 1 tsp sugar
- ½ cup chopped nuts
Ingredients
Chicken seasonings:
Sauce seasonings:
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Instructions
- Cut the zucchini into thin vertical strips (approx. 3/16”/0.5 cm thick).
- On the Instant Vortex control panel, press Air Fry, then set time to 6 Minutes and temperature to 395ºF (200ºC). Press Start.
- Once Add Food appears on the display, open the basket and arrange the squash previously brushed with olive oil so that they are touching the rack. Some may be overlapping; rearrange them after Minutes so that they cook evenly.
- When done, remove the squash and set aside.
- For the natural tomato sauce: heat in a saucepan and add the seasonings. Cook for 10 Minutes and set aside.
- For the chicken: Sauté the seasoned diced chicken in a frying pan with a little olive oil until golden brown, about 15 Minutes.
- To assemble: In a rectangular or square Pyrex baking dish, put a slice of zucchini. On the edge of the slice, put
1 tsp of chicken and roll up to form a cylinder. Repeat with all the zucchini slices and arrange the rolls one next to the other. - Finish by topping with tomato sauce, walnuts, and Parmesan cheese.
- To gratin, bake for about 10 Minutes at 355ºF (180°C).
- Serve immediately. May accompany with salads (zero carb version), quinoa, or rice.
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