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  1. Cut the courgettes lengthwise using a mandoline. Discard the first slice, which is mostly green skin. In total, you need eight slices (mostly white flesh) of courgette to make ravioli for four people.
  2. Blanch the courgette slices in salted water for 30 seconds. Cool in iced water. Drain well and set aside.
  3. Melt the cheese in a bain-marie and leave to cool. Once cold, season with the smoked salt and pepper. Use two spoons to make small quenelles.
  4. Place one slice of courgette on top of another to form a cross. Use a spoon to place a quenelle of the stuffing in the middle. Fold the courgette slices up to make a parcel. Bake in the oven for a maximum of three minutes. You can also steam the ravioli for a few minutes.
  5. To make the vinaigrette, whisk together the pepper, vinegar, oil, toasted almonds and chives.
  6. To serve, place the cooked ravioli on a plate and garnish with a little melted Urgèlia cheese PDO and the vinaigrette.


Ingredients for four people: