2 large courgettes/zucchini
25ml extra-virgin olive oil
100g toasted flaked almonds
50g vegetarian hard cheese, finely grated
small handful of fresh basil leaves, finely sliced
75g wild rocket
For the salsa
3 tbsp extra-virgin olive oil
1 tsp red-wine vinegar
1 shallot, peeled
1 garlic clove, peeled
300g vine-ripened cherry tomatoes, quartered
large handful of fresh basil leaves, finely sliced
Slice the courgettes/zucchini into thin ribbons using a mandolin or peeler. You need 40, each at least 12½cm long.
Toss the ribbons in a bowl with the oil until evenly coated, and set aside to soften.
For the salsa, put the oil and vinegar in a medium-sized bowl. Finely chop the shallot and garlic, add them to the bowl and whisk everything together. Season, then toss through the tomatoes.
Using a potato masher, roughly mash them up a little so the juices come out, making a sauce but leaving lots of texture. Finally, stir in the basil. Set aside.
Blitz 75g of the flaked almonds in a mini-blender to create fine crumbs. Tip into a medium-sized bowl and add the ricotta, hard cheese and basil. Stir well and season.
Lay two pieces of courgette/zucchini criss-crossed on a clean board. Spoon a tablespoon of ricotta mixture in the centre.
Wrap the two ends of the bottom piece of courgette/zucchini over the filling, followed by the two ends of the top piece, to enclose. Turn the parcel seam-side down.
Repeat to make 20 parcels, arranging five on each serving plate as you go. These can be made up to two days ahead. If making in advance, place them on a large tray lined with non-stick baking paper.
When ready to serve, spoon the salsa over the ravioli. Pile some rocket leaves on top, scatter with the remaining almonds and finish with a twist of pepper.
Above photo credit - Cristian Barnett.