Cottage cheese “Ravioli” with zucchini and eggplant

20 minutes


This low-carb alternative to the comforting classic ravioli, will satisfy all your pasta cravings, without the added bloat. It’s perfect for your next Friday night dinner and even easier for the family, being a super simple one-pot meal.

1 jar of harmonica passata classica
2 Zucchinis
2 Eggplants
500g harmonica Cottage cheese
1 Egg
A handful of Parsley, chopped
Salt & Black Pepper, to taste
Extra-Virgin Olive oil
Parmesan or Cheddar cheese, sprinkled
Preheat the oven to 180 degrees Celsius. Begin by slicing the aubergines and zucchini, using a mandolin, into thin rounds. Salt them generously and leave to sit for 30 minutes. You can lightly bake the aubergines to become softer.
Next, move onto the stuffing mix. Combine the cottage cheese with the egg, parsley and seasoning. Line an oven-proof dish with the zucchini and aubergine slices, alternating each slice you put down. Spread over the cottage cheese filling and wrap. Lastly, spoon over the tomato sauce on the veggie “ravioli” and sprinkle with some salt and a drizzle of extra-virgin olive oil. Place the dish in the oven for about 40 minutes.
Remove the dish from the oven and grate your preferred hard cheese over the top. We prefer parmesan or cheddar cheese for its stronger flavour. Place the dish back in the oven for another 10 minutes.
Finally, once the cheese on top is melted, take the dish out and serve alongside a fresh green salad or some hearty crusty bread. Perfect for a chilly evening in.

harmonica products in the recipe

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