• 3 courgettes
  • 400 g ground beef
  • 250 g ricotta
  • 200 g button mushrooms, finely chopped
  • 500 g tomato sauce with Italian herbs
  • 2 tablespoons olive oil
  • 1 chopped onion
  • 3 cloves garlic
  • 4 tablespoons parsley
  • 4 tablespoons grated parmesan
  • Salt
  • Pepper

Courgette, Beef and Mushroom Ravioli

31.12.2025
  • Recipe

  • Preparation method

    30 minutes + 25 minutes of cooking time

  • Difficulty

    difficult

  • Cost

    €€

  • Portions

    6

  • 3 courgettes
  • 400 g ground beef
  • 250 g ricotta
  • 200 g button mushrooms, finely chopped
  • 500 g tomato sauce with Italian herbs
  • 2 tablespoons olive oil
  • 1 chopped onion
  • 3 cloves garlic
  • 4 tablespoons parsley
  • 4 tablespoons grated parmesan
  • Salt
  • Pepper

Instructions

  1. Preheat your oven to 220 degrees.

  2. Cut thin strips of the courgettes with a peeler.

  3. Heat the olive oil in a frying pan over low heat and fry the onion and garlic.

  4. Add the mushrooms and cook over medium heat.

  5. Add the ground beef and cook over medium heat until the beef is cooked.

  6. In a bowl, mix the ricotta, parsley and beef.

  7. Arrange two strips of courgette vertically, overlapping slightly.

  8. Take two more strips and place them horizontally on top of the vertical strips to form a cross.

  9. Place one to one and a half tablespoons of filling in the centre of the cross and fold over each of the each of the four sides to form a ravioli.

  10. Repeat until all the filling is used up.

  11. Pour the tomato sauce into an ovenproof dish and arrange the ravioli on top.

  12. Sprinkle with parmesan cheese.

  13. Bake at 220 degrees for 25 minutes.

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