What we send:

• zucchini
• olive oil
• minced chicken breast
• spinach
• mascarpone
• makó onion
• garlic
• spinach pesto
• salt
• pepper
• toothpicks

Required tools:

• large pan
• blender

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel. Chop the onion and garlic.

Heat some olive oil in a pan and saute the onions, add the garlic and minced chicken. Bake until the meat get white. Pepper to taste.

When the meat is white, add the spinach, salt the ragout and let the spinach collapse, stirring. If it has collapsed, add the mascarpone as well

When the mascarpone is completely melted and the stew is boiled, blend it with a blender. It is good if it has become sufficiently pasty.

For a ravioli, use four slices of zucchini, as shown. Place two with a small overlap next to each other, then place the other two, also with an overlap, perpendicular to the first two. Then, with a small spoon, stack a pile of chicken-spinach puree in the middle of the “zucchini cross” and start wrapping. Do the wrapping in the following order: right side, bottom, left, and finally the top. If you fold the ravioli tightly enough, they won’t fall apart, but if you feel more secure, you can staple them with a toothpick.

Heat some olive oil in the pan again and cook the zucchini ravioli. It doesn’t take long, it’s enough for the packages to just blush a little.

The zucchini ravioli are really delicious when hot, so serve them as quickly as possible. Serve with spinach pesto.

Enjoy your meal!