Italian Zucchini Ravioli
This cooking enthusiast has always been linked to the world of gastronomy, through her family.
Cook Time
Cook Time
  • 2 large zucchini
  • ½ lb (250 g) boneless chicken breastvery finely diced (you can substitute ground beef, ricotta, mushrooms, or shrimp)
  • 7oz (200 ml) natural tomato saucepreferably canned diced or passata
  • Parmesan cheese for gratin
  • olive oil
Chicken seasonings:
  • 1tsp oregano
  • 1tsp salt
Sauce seasonings:
  • 1pinch of pepper
  • ½tsp cinnamon
  • 1tsp salt
  • 1 tsp sugar
  • ½cup chopped nuts
  1. Cut the zucchini into thin vertical strips (approx. 3/16”/0.5 cm thick).
  2. On the Instant Vortex control panel, press Air Fry, then set time to 6 Minutes and temperature to 395ºF (200ºC). Press Start.
  3. 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.
  4. When done, remove the squash and set aside.
  5. For the natural tomato sauce: heat in a saucepan and add the seasonings. Cook for 10 Minutes and set aside.
  6. For the chicken: Sauté the seasoned diced chicken in a frying pan with a little olive oil until golden brown, about 15 Minutes.
  7. 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.
  8. Finish by topping with tomato sauce, walnuts, and Parmesan cheese.
  9. To gratin, bake for about 10 Minutes at 355ºF (180°C).
  10. Serve immediately. May accompany with salads (zero carb version), quinoa, or rice.