Slice the zucchini into long, thin strips, about 3 mm thick. Boil them in a pot of water for a couple of minutes, until they soften.
Zucchini ravioli stuffed with tuna fish
- 2 medium zucchini
- 1 medium onion
- 2 cloves of garlic
- 4 cans of tuna in olive oil
- 3.5 oz grated mozzarella cheese
- Salt and pepper
- A splash of Borges extra virgin olive oil
Step by step
Finely chop the onion and garlic and brown in a pan for a few minutes in the extra virgin olive oil. Once it is cooked through, add the drained tuna fish and cook everything together for another minute. Season with salt and pepper to taste.
Lay out the zucchini strips on a baking tray. Carefully place a little filling in the center of each strip and roll them up.
Sprinkle the ravioli with mozzarella cheese and bake them for about 5 minutes at 180 ºC.