Gordon Ramsay's Zucchini Cannelloni With Ricotta & Pine Nut

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 2
YIELD: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    small zucchini (ends removed)
  • 1 12
    tablespoons olive oil, plus extra for drizzling
  • 1
    lemon juice, juice
  • sea salt and black pepper
  • 1
    tablespoon toasted pine nuts
  • 1
    tablespoon chopped dill
  • 1
    tablespoon chopped tarragon
  • 1
    tablespoon balsamic vinegar, to drizzle
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DIRECTIONS

  • Slice the zucchinis lengthwise using a mandolin and blanch in boiling salted water. Place the strips on a tray and brush with the olive oil.
  • Mix the ricotta, lemon juice and seasoning to taste, and then fold in the pine nuts and chopped herbs. Place a small tspful of ricotta mixture on one end of a zucchini strip and roll up. Repeat until the cheese filling has been used up.
  • Arrange the zucchini cannelloni on a plate and grate over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.
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