courgette ravioli

Courgette ravioli stuffed with spinach and requeixo


Recipe elaborated for the contest of Recipes with Requeixo As Neves

Number: 4


* Ingredients for 12 courgette ravioli:

  • 2 courgettes
  • 120gr of Requeixo Condado Paradanta
  • 100gr fresh spinach
  • ½ onion
  • 100ml milk
  • 1 heaped tablespoon of flour
  • 2 tablespoons EVOO
  • Salt and pepper


In a frying pan or casserole, add the EVOO and fry the chopped onion over medium heat. Add the tablespoon of flour and cook so that it loses its raw taste. Add the chopped spinach and sauté for a couple of minutes. Add the milk and the Requeixo Condado Paradanta and cook until the mixture thickens like a béchamel sauce.

While it cools, bring a pan of water to the boil to cook the courgette slices. Preferably, using a mandolin, cut the courgette into slices about 3 mm thick. Blanch in boiling water for 3-4 minutes, remove and drain.

To assemble the courgette ravioli, place two courgette slices crosswise and add a spoonful of the filling in the centre. Overlap the ends until you have a small package. In a frying pan, add a spoonful of EVOO and sear over high heat all the
packets on both sides. To present, place the ravioli with a quenelle of requeixo and a trickle of honey on top

In this recipe we use:

  • Requeixo de As Neves (1 KG tub)

    Requeixo de As Neves (1 KG tub)



    David Por Madrid

    Follow me: