Ravioli with courgette cream

Stephania Mitsides


Preparation Time:

15 min

Cooking Time:

15 min


3 servings

Related Video

Made with

Cyprus Ravioli 1Kg


  • 1 Mitsides Cyprus Ravioles (blue pack)
  • 1 spring onion, chopped
  • 3-4 zucchini, cut in cubes
  • 1/4 bunch parsley, chopped
  • 5-6 fresh basil leaves, chopped
  • 5-6 leaves of fresh mint, chopped
  • 6 tablespoons olive oil
  • 4-5 tablespoons vegetable stock
  • 3-4 tablespoons cream
  • Salt Pepper
  • grated Parmesan


1. Heat oil in a frying pan and add the onion. Add the zucchini and a bit of salt. Cook covered, for about 10 minutes.
2. Add the vegetable stock, parsley, basil and mint and simmer for another 10 minutes, until water is absorbed. Add freshly groun pepper.
4. Add cream to the zucchini and mash with a fork. You should have a creamy but not very smooth .texture
5. Meanwhile, cook the ravioli in plenty of salted water following the package instructions. When cooked, strain, mix with the sauce and serve with grated Parmesan.

Discover More Recipes

Prep Time: 40min

Chicken and Mushroom pie

Prep Time: 10min

Linguine with tuna and lemon sauce

Prep Time: 10min

Wild rice with sweet potatoes, cranberries and blue cheese

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Share this recipe

Print Friendly, PDF & Email