For the zucchini ravioli with tomato sauce, heat olive oil in a large frying pan and sauté the diced onion. Add the minced meat and season with salt and pepper, brown well.
In a saucepan, slowly heat the tomato paste, add the small diced zucchini, carrots and onion. Bring to a boil over medium heat, stirring constantly, until the vegetables are al dente but no longer hard. Season with basil and set aside.
Wash the remaining zucchini and cut into very thin slices, preferably with a bread slicer. Then, on the work surface, place 2 zucchini slices crossed over each other, that is, first place 2 slices horizontally, then 2 slices vertically.
Place 1-2 tablespoons of meat filling on top, then starting from the left or right, fold the zucchini into the center. Hold in place, then smash the zucchini slices into the center from the top and bottom. Either secure with a toothpick or simply place top side down in an ovenproof casserole dish. Then pour the tomato sauce over the finished zucchini ravioli so that all the pieces are covered with it.
Then put the whole thing in the oven at 170-180 °C for 30 minutes. After this time, the zucchini ravioli with tomato sauce are still nice and crunchy and ready to serve.
Preparation Tip:
The zucchini ravioli with tomato sauce also taste great with vegetarian fillings, such as ricotta and spinach.
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