Courgette Ravioli with shredded beef

This is one of those recipes that appeared in my Pinterest feed on a Friday, and was on our plates on the Saturday. 

I haven't found many good gluten-free filled pastas in the UK (although Whole Foods in the US has a few delicious choices that I devoured when we were there) and so I was very excited to make a faux-violi!! 

The original recipe for Spinach Zucchini Ravioli from Cindy Larkin uses turkey as the filling, but I generally prefer beef or lamb and had a heap of beef that needed to be used, so made up a big pot of slow cooked shredded beef. 

This added a little extra time to the preparation of the ravioli, but it was incredible and so now I wouldn't have it any other way!

I used the same method to cook the meat as I did in my Pulled Beef Lasagne. Once the meat is tender and ready, simply assemble your peeled courgette strips into crosses and roll up to make little pillows. 

I made a quick tomato sauce using tomatoes, basil and onion, and spooned this onto each of the parcels. A little grated cheese on top wasn't necessary if you don't eat dairy, but it was a little extra delicious!

The ravioli baked in the oven for about 20  minutes, until the courgette was tender and the cheese properly melted. Because of the quick cooking time it is a pretty easy meal to make if you are entertaining, because you can prepare it all ahead of time, and then pop it in the oven 20 minutes before you are ready to eat. 

It was such a fun way of serving ravioli and every mouthful was filled with huge flavours. 

Thanks Pinterest, this one goes out to you!!

Psst!! If you are looking for a little more meg-made, I'd LOVE for you to follow along!