If you’re a fan of hearty and comforting Italian-inspired dishes, this Crispy Zucchini, Tomato, and Ravioli Pasta Risotto will quickly become a favorite in your home. Combining the creamy texture of risotto with small pasta shapes, savory vegetables, and crispy homemade ravioli, this recipe delivers a delicious meal packed with vibrant flavors and textures. Perfect for a weeknight dinner or a special occasion, this recipe also provides a fantastic way to sneak vegetables into your meal in the most delightful way possible. Let’s dive into the ingredients and steps to prepare this flavorful pasta risotto.
Ingredients:
- 250g of small pasta (orzo, shells, or any other small pasta type)
- 2 medium zucchinis, diced into small cubes
- 150g of cherry tomatoes, halved
- 300g of ground chicken
- 1 egg
- 50g of grated Parmesan cheese
- 50g of breadcrumbs
- 500ml of broth (chicken or vegetable broth)
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- A handful of fresh basil leaves
- Salt and pepper to taste
- Olive oil for cooking
Tools You’ll Need:
- A large skillet or frying pan
- A saucepan for the broth
- A wooden spatula
- A mixing bowl for the ravioli preparation
Steps to Prepare Crispy Zucchini, Tomato, and Ravioli Pasta Risotto
Step 1: Prepare the Crispy Ravioli
To start this delicious pasta risotto recipe, we’ll make the crispy ravioli, which adds a delightful texture and protein to the dish. In a mixing bowl, combine the ground chicken, egg, breadcrumbs, grated Parmesan, salt, and pepper. Mix thoroughly until the ingredients are evenly distributed. Form small balls (around 2cm in diameter) from the mixture; these are your homemade ravioli.
Next, heat a large skillet with a generous amount of olive oil. Once the oil is hot, fry the ravioli balls, turning them frequently to ensure they are evenly browned and crispy on all sides. The result should be a golden-brown exterior with a fully cooked interior. Remove the ravioli from the skillet and set them aside on a plate lined with paper towels to drain any excess oil.
Step 2: Cook the Vegetables
Without washing the skillet (to retain the flavor from frying the ravioli), add more olive oil if needed, and toss in the finely chopped onion and minced garlic. Sauté these aromatics over medium heat until the onions turn translucent and the garlic releases its fragrance—this should take about 2-3 minutes.
Once the onions and garlic are softened, add the diced zucchinis to the skillet. Cook the zucchinis for about 5 minutes, stirring occasionally, until they begin to soften but still retain a bit of crunch. Next, add the halved cherry tomatoes to the mix and cook for another 2-3 minutes until the tomatoes soften slightly, releasing their juices. Set the cooked vegetables aside in a bowl.
Step 3: Prepare the Risotto-Style Pasta
In the same skillet (again, no need to clean it), add your small pasta, such as orzo or shells, and toast it lightly over medium heat for 1-2 minutes. This step allows the pasta to absorb the rich flavors from the pan.
Gradually begin adding your warm broth (either chicken or vegetable) to the skillet, one ladle at a time. Stir constantly as the pasta absorbs the liquid. Continue adding broth, allowing the pasta to absorb it before adding more, much like the traditional method of making risotto. This process should take about 15-20 minutes, and the pasta should become creamy and fully cooked by the end. If you run out of broth before the pasta is done, feel free to add more warm water.
Step 4: Combine and Finish the Dish
Once the pasta is cooked to a creamy consistency, it’s time to combine all the ingredients. Return the cooked zucchinis and tomatoes to the skillet with the pasta and stir everything together until well mixed.
Now, gently place the crispy ravioli back into the skillet, on top of the pasta and vegetables. Allow the ravioli to warm through for a couple of minutes before serving.
Step 5: Serve and Garnish
Your crispy zucchini, tomato, and ravioli pasta risotto is now ready to serve! For a final touch, garnish the dish with fresh basil leaves for a burst of color and fragrance. You can also sprinkle some extra grated Parmesan cheese on top for an additional layer of richness.
Serve this dish warm and enjoy the comforting textures of the creamy pasta, the freshness of the sautéed vegetables, and the crispy, flavorful ravioli. This meal is a complete dinner that pairs beautifully with a simple side salad or some crusty bread to soak up the delicious sauce.
Tips for Success:
- Broth Temperature: Keep your broth warm as you add it to the pasta. Cold broth can slow down the cooking process and affect the creamy texture.
- Consistent Stirring: Stirring constantly while adding the broth ensures that the pasta cooks evenly and achieves that classic risotto creaminess.
- Customizations: Feel free to customize the vegetables in this recipe. You can add mushrooms, spinach, or even bell peppers for more variety.
- Seasoning: Taste and adjust the seasoning throughout the cooking process, especially after adding the broth. The salt content in your broth will vary, so adjust accordingly.