Italian Zucchini Ravioli

By: Karen Tumani

Italian Zucchini Ravioli
cuisine icon Course
Main Dishes
cuisine icon Keywords
2 servings, boneless chicken breast, chopped nuts, cinnamon, healthy, instant vortex, large zucchini, main dishes, natural tomato sauce, of pepper, olive oil, oregano, parmesan cheese for gratin, salt, sugar, vegetables

serving icon Servings
2 Servings
Ingredients
  • 2 large zucchini
  • ½ lb (250 g) boneless chicken breast
  • 7 oz (200 ml) natural tomato sauce
  • Parmesan cheese for gratin
  • olive oil
  • 1 tsp oregano
  • 1 tsp salt
  • 1 pinch of pepper
  • ½ tsp cinnamon
  • 1 tsp salt
  • 1 tsp sugar
  • ½ cup chopped nuts
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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