# @joiceglobal on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/C-QkeRHMiFb
- **Gondola URL:** https://gondola.cc/posts/22092557-joiceglobal-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/2dcc05ae1b.jpg
- **Posted:** 2024-08-04T18:59:46.000+00:00
- **Account Owner:** Joice (@joiceglobal) — https://gondola.cc/joiceglobal

## Caption

Food inspo: ZUCCHINI “RAVIOLI”, Spinach and Tomatoes 🍅🥬

Via udibarkan

Ingredients:
- 4 zucchini, sliced thin using a peeler
- For the Filling:
- 250 g ricotta cheese
- 4 tbsp olives, chopped
- ½ cup pumpkin seeds
- 150 g spinach, cooked for 1 minute in the microwave
- 1 tbsp sumac
- Olive oil
- Salt and black pepper, to taste

For the Tomato Sauce:
- 3 tbsp olive oil
- 4 garlic cloves, sliced
- Basil stems, chopped
- 1 red chili pepper, sliced
- 700 ml Passata (100% tomato sauce)
- 1 tbsp sugar
- 1 tsp salt
- ½ cup water

Before roasting: butter + olive oil

To Finish:
- 50 g semi-hard cheese, grated
- Basil leaves
- Olive oil

Method:
- Preheat the oven to 220°C on turbo mode.
- Filling: Combine ricotta, olives, pumpkin seeds, cooked spinach, sumac, salt, and pepper. Mix well.
- Assemble the Ravioli: Place 2 slices of zucchini in a cross pattern. Top with a tablespoon of filling, fold over to close, and place aside. 
- Tomato Sauce: Heat olive oil, sauté garlic, basil stems, and chili. Add passata, sugar, salt, and water. Boil, and cook for 5 minutes.
- Arrange the ravioli in the pan, and top with olive oil and butter cubes. 
- Roast for 15 minutes, add cheese and bake for 5 more minutes until golden brown. Finish with basil and olive oil.

This recipe, created with my dear friend barieli.ariel a few years ago, remains a fan favorite since! ❤️

Video by alishatopal_ 
#israelifood #foodporn #foodstagram

## Stats

- **Views:** 7,175
- **Likes:** 0
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- **Comments:** 7

## Tags

foodstagram, israelifood, foodporn

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